6 Ways to Avoid Food Poisoning at Potlucks, According to an M.D.
Always wash your hands or use sanitizer before eating, especially when traveling.
When in doubt, don't eat it—your gut will thank you later.Summer is peak buffet season. Whether you're grazing through a deli tray at your cousin's graduation party, hitting the omelet station on a cruise or piling up a plate at a backyard cookout, you're probably enjoying yourself—and not thinking about foodborne illness. But maybe you should be.
Summer temperatures, long serving times and lots of hands touching shared platters can create the perfect storm for harmful bacteria. 'Warm weather and long outdoor gatherings can be the perfect recipe for an upset stomach if you're not careful,' says Masarat Jilani, M.D., resident doctor for Jude. Upset stomachs are especially miserable when you're on vacation or celebrating.
The good news? A few simple habits can help you enjoy your summer feasts without an unwanted side of food poisoning.
Deviled eggs and charcuterie boards are party staples for a reason, but they come with risks. 'Deviled eggs are a breeding ground for salmonella if left out too long, especially in warm weather,' Jilani warns.
The same goes for dips with mayo or soft cheeses. If they've been on the table for more than an hour in the heat, it's time to toss them. 'Serve dips in smaller portions and keep the rest chilled, then refill as needed,' Jilani suggests. It may be more work, but less it's likely to result in someone having some serious tummy trouble.
And when in doubt? Trust your senses. 'If something smells odd, looks off, or the texture is strange—don't eat it,' Jilani says.
At buffets, freshly prepared omelets, grilled veggies or stir-fries are some of your safest bets. These items haven't been sitting out under a heat lamp or steam table for who knows how long. 'Opt for food that's hot and made to order whenever possible,' Jilani advises.
If you do go for pre-prepared items, pay close attention to temperature. Anything that should be hot but feels lukewarm—especially meat, seafood, eggs, or dairy-heavy dishes—is a red flag. That chicken in cream sauce may look tempting, but if it's tepid, give it a pass.
'Hot food should be above 145°F and cold food below 41°F,' says Jilani. 'Anything that falls into the danger gap between those temperatures shouldn't sit out and should really be eaten straight away once served.'
Cheesecake, cream pies and softening ice cream may look harmless enough on the buffet table, but they're among the riskiest items when left out too long. 'Anything that looks like it should be refrigerated but has been left out—skip it,' Jilani advises.
Dairy-based desserts are especially prone to bacterial growth when warm, and symptoms of food poisoning from spoiled dairy can hit hard. If you're hosting, serve cold treats in small batches directly from the fridge or freezer and replenish as needed. Yes, it means more cleanup—but far fewer regrets.
If the shrimp cocktail has been sweating in the sun or that tuna tartare looks even slightly off, don't risk it. 'Eat seafood only if it's very fresh and thoroughly cooked,' Jilani says. 'Now is not the time to try sushi for the first time.'
Seafood is especially vulnerable to spoilage, so unless you're at a reputable spot with high turnover and proper refrigeration, it's best to steer clear. A beach vacation shouldn't come with a side of food poisoning.
You already know you should wash your hands before you eat and after using the bathroom. But when you're sharing food, it's extra important. 'Carry an alcohol-based hand sanitizer and use it frequently,' says Jilani. 'Especially when you're traveling and may not have access to clean water.'
Shared serving utensils also present a risk. 'Be cautious of food that looks like it's been handled repeatedly or left uncovered,' Jilani adds.
And at home gatherings? Offer individual spoons or serving tools so people aren't double-dipping into communal dips or grazing directly from cheese boards with their hands.
The classic rule of thumb is that perishable food can sit out for up to two hours at room temperature—but that doesn't apply during a summer scorcher. 'The two-hour rule only applies in more temperate weather—not a July heat wave,' says Jilani. 'If the outdoor temperature is above 95°F, that window drops to just one hour.'
That means once the food hits the table, the clock is ticking. If you're hosting, serve in smaller batches and stash backups in the fridge or cooler. If you're a guest, fill your plate early rather than lingering—you don't want to be the one who takes the last helping of tuna salad that's in the food safety danger zone.
Buffets and backyard spreads are part of what makes summer fun—but they come with some hidden hazards. Being vigilant about temperature, cleanliness and how long food has been sitting out can go a long way, according to Jilani. With a little planning and a lot of hand sanitizer, you can enjoy the season's best bites without regret.
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