- July 02, 2026
- By Sala Levin ’10
You might be willing to risk roasting yourself at a barbecue this scorching Fourth of July weekend, but the burgers, deviled eggs and fruit salad you’re planning to serve or eat can’t carry a battery-operated fan to cool themselves down.
There’s more to avoiding foodborne illness than dumping your picnic fare into an ice-filled cooler, says Shauna Henley, senior agent in nutrition and food science for the University of Maryland Extension.
Here, Henley and dietetic intern Abigail Miller (Hood College) share six tips to avoid the unwelcome guests of salmonella, E.coli and listeria at cookouts this weekend and all year long.
Prep and pack your cooler well.
Before you start tossing in food items, clean and then sanitize your coolers. Hard-sided ice chests are easier to clean than the seams and folds of soft-sided ones, plus they keep food colder longer. If you’re bringing raw meats to grill, make sure they are in a leak-proof container so you don’t get any meat juices where they shouldn’t be. “If things aren’t sealed properly and you’re mixing raw meats and fresh produce, it could be a dangerous situation,” said Henley.
Separate drinks and food in different coolers.
Frequent opening and closing as people reach into coolers for sodas and beer can raise the temperature inside, making it a risky environment for food.
Use potable ice—and plenty of it.
Get your ice from a trustworthy source, like a store. “It’s one of those little things we can easily overlook,” said Henley. When you pack your cooler, use a 2-1 ratio of ice to food and drinks, and fill any gaps in the cooler with ice or ice packs. If you’re taking a road trip, map out ahead of time places you might stop and refresh your ice.
Limit dishes’ time outdoors.
Don’t put all your food out on the table at once if guests are eating over a period of hours. Start with small portions of cheeses and dips, then replenish as needed. Grill a few burgers and dogs at a time.
Remember—it’s not just meat or dairy products that can carry foodborne illnesses.
Fresh produce is an often-overlooked source of bacterial illnesses, said Henley. If you’re planning to take home leftovers, track how long any perishable items have been in the “danger zone” of temperatures between 40 and 140 degrees Fahrenheit. Try to return any uneaten items to the cooler within an hour or so.
When in doubt, bring a thermometer.
It might not be the season’s most fashionable accessory, but a food thermometer can go a long way toward ensuring that no one leaves the party with a ghastly night ahead. An appliance thermometer, meanwhile, can track the temperature inside your cooler.