Memorial Day is almost here — and that means it’s time to grill, chill and fill your plate.
But while you’re flipping burgers and cracking cold ones, don’t forget: food poisoning loves a good outdoor party, too.
One wrong move, and your three-day weekend with friends and family can turn into a long, lonely date with your bathroom floor.
Luckily, a few smart steps can prevent uninvited guests like norovirus, salmonella and E. coli from crashing your cookout.
The Post has got you covered with ways to keep your party safe — and your stomach happy.
But, first: What are foodborne illnesses?
They’re the gut punch you get from eating or drinking something contaminated with bacteria, viruses, parasites or toxins.
Symptoms vary depending on the germ and severity of the illness, but nausea, vomiting, diarrhea, stomach cramps and fever are the usual red flags.
The Centers for Disease Control and Prevention estimates that 48 million Americans get sick from foodborne illnesses each year, sending 128,000 to the hospital and 3,000 to the grave.
Summer adds fuel to the fire, with warmer temperatures and greater time outdoors creating an ideal environment for bacterial growth and cross-contamination.
Clean hands, safe eats
One of the easiest and most effective ways to lower your risk of food poisoning is to wash your hands.
Scrub up for at least 20 seconds with soap and water before, during and after food prep — and definitely before digging in. This cuts the chances of spreading bacteria and other pathogens that can make you sick, according to the CDC.
Don’t skip your gear, either. Utensils, cutting boards,and countertops need a good scrub with hot, soapy water after preparing each food item.
Before digging in, rinse fresh fruits and veggies under running water — even if you’re peeling them. The US Department of Agriculture advises against washing raw meat or poultry because it can spread bacteria throughout your kitchen.
Where you party matters
If you’re planning a beach day or park picnic this Memorial Day, some foods are better left at home.
Cold cuts, fresh salads, anything with mayo, raw meat and pre-cut fruit are prime targets for food poisoning, warned Dr. John Torres, an emergency room physician and NBC News medical correspondent.
If you want fruit, bring it whole and slice it there, since pre-cut fruit heats up fast and invites bugs. Just remember to clean your hands, knife and cutting board first.
“The last thing you want is for people to go home and remember the beach trip because they got sick,” Torres said on “TODAY.”
Shopping smart also matters, especially if you’re planning to hit the farmers market. Though these summertime staples are subject to various regulations, problems still pop up from time to time.
Sam Cutler, a Harvard-trained nutrition health coach and founder of MINDFULL, recommends skipping imported items at farmers markets.
“It usually indicates products are not as fresh, not as adapted to the current climate/season and may have a higher risk of spoiling,” she previously told The Post.
Lisa Valente, a registered dietitian, suggests keeping an eye on vendor hygiene as well. Raw meat should never touch fresh produce, and hands and clothes must be clean if food’s being handled.
For hot days, Valente prefers shopping early and bringing a cooler bag with ice packs to keep food fresh while browsing and heading home.
Cutler advises skipping perishables like dairy, meat and fish at summer farmers markets, sticking to fresh produce, dried goods and herbs instead.
Chilling out … with bacteria
Potlucks, picnics and backyard barbecues mean food sitting out in the sun — and that’s when trouble starts brewing.
Bacteria thrive in the so-called “danger zone,” between 40 degrees Fahrenheit and 140 degrees Fahrenheit, multiplying fast even when your food looks and smells fine. Humidity only fans the flames.
Perishable foods like potato salad, deviled eggs and deli meats spoil fast and need to stay at or below 40 degrees Fahrenheit, according to the USDA. Serve them in small portions and store the rest in an ice-packed cooler.
“Generally, perishable food should not sit out for longer than two hours,” Chris Potter, executive sous chef at Northwell Health’s South Shore University Hospital, told The Post.
“If your room temperature is above 90 degrees, then your window to leave food out should shorten to one hour,” he added.
Grilling 101
Your “Kiss the Cook” apron isn’t the only must-have at the BBQ this weekend.
“It’s always great to test your meat using a meat thermometer to really assure yourself of the best results and accuracy,” Potter said.
Raw or undercooked meat can carry dangerous pathogens that cooking destroys at the right temperature, making them safe to eat.
Steaks, roasts and chops of beef, pork or lamb need to reach 145 degrees Fahrenheit. Ground versions require 160 degrees Fahrenheit, according to Potter.
Poultry should be cooked all the way through to 165 degrees Fahrenheit, he said.
And remember, raw meat can spread bacteria like wildfire if it touches other foods or surfaces.
Avoid cross-contamination by using separate cutting boards, utensils and prep areas for raw and cooked meat.
Leftovers that don’t bite back
After the Memorial Day fun, bacteria are the guests who never leave.
How you store your leftovers makes the difference between a tasty encore and a trip to the porcelain throne.
Refrigerate food within one to two hours of cooking — or an hour if it’s 90 degrees Fahrenheit or hotter outside, according to personal injury law firm Wagner Reese.
Label every container with the date — and make sure lids are sealed tight. Raw poultry or meat should go in airtight containers on the fridge’s bottom shelf, so juices don’t leak onto fresh produce.
The CDC recommends eating or freezing most leftovers within three to four days.
“The old cliche that, ‘If it smells fine, it’s safe to dine,’ is a huge misconception that can make people very ill,” warned Jason Reese, a managing partner at Wagner Reese and food safety advocate.
“Some harmful strains of bacteria, like listeria monocytogenes and salmonella, don’t release foul smells or have visible signs of spoilage,” he added.
When reheating, get leftovers up to 165 degrees Fahrenheit to wipe out any lurking germs.
