Make sure summer barbecues don't leave you with stomach upsets. MAXINE GORDON offers advice on safe cooking.

Barbecues and picnics herald the start of summer but they can also bring health risks. Food poisoning cases increase at this time of year, with many being blamed on the rising number of people eating al fresco. Undercooked meat or food that has been left out too long from the fridge become a breeding ground for bacteria which can make us ill.

National Food Safety Week begins today and City of York Council's food and safety unit has issued lots of advice to keep us safe over the summer.

Last year, the unit received notification of more than 200 cases of food poisoning in York, however many cases go unreported. Nationally, there are about 85,000 reported cases each year.

The incubation period for food poisoning ranges from one hour to 48 hours. It is not always the case that the last meal you ate is the cause of your illness. For example salmonella food poisoning usually develops between 12 to 24 hours afterwards.

Patients usually recover quickly but where body defences are low, more serious consequences can arise. Young children, the elderly, the sick and pregnant women are vulnerable to food poisoning and need to take special care.

At barbecues, food must not be left lying around too long outside and must be cooked thoroughly. With picnics, food should be prepared just before you go out and kept in a cool bag.

However, the most common outbreaks of food poisoning occur at home and the council has put together this guide to keeping the bugs at bay:

1. Keep raw meat and poultry covered in the refrigerator.

2. Prevent cross contamination of food by keeping cooked and raw foods separate - for example, raw meat at the bottom of the refrigerator and cooked meat at the top.

3. Wash hands before and after preparing food. Hands should also be washed frequently while preparing foods, especially between handling raw and cooked food.

4. Cook food thoroughly: make sure that the centre reaches at least 70C for at least two minutes. Large meat joints or whole poultry need special care.

5. Allow all frozen foods such as poultry and large joints of meat to thaw out completely in a refrigerator.

6. All cooked food should be eaten immediately or allowed to cool and be put in a refrigerator. Make sure cooked food is not reheated more than once. Always heat until piping hot all the way through. Store left-overs in clean, covered containers in the fridge and eat within 48 hours.

7. Ensure your refrigerator operates at between 1-4C. Use a fridge thermometer to check the temperature. Bacteria grow quickly at temperatures above 10C.

8. Wash hands after using the toilet and also ensure children wash their hands.

9. Do not use the same equipment for preparing raw and cooked foods, unless they are cleaned and disinfected thoroughly between uses.

10. Ensure work surfaces and utensils are clean.

11. Don't overload your fridge. The efficiency of the fridge will suffer if the cool air inside cannot flow freely.

12. Keep dish cloths clean and change tea towels and hand towels frequently.

13. Make sure if you have open or infected wounds that these are kept covered with a waterproof dressing.

14. Wash salads and raw vegetables well to remove all traces of soil and any insects.

15. After shopping, take chilled or frozen foods home as quickly as possible and put them straight in the fridge or freezer. Don't leave perishable food items to overheat in the boot of your car while you do other shopping.

For more information...

If you require further information regarding food poisoning or any other food safety issue, or if wish to make a complaint on a food safety matter contact the food and safety unit at the City of York Council on 01904 551525. The unit also runs training courses, presentations and seminars in food hygiene.