According to the Marion County Public Health Department food poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish.

To enjoy the grilling season with little worry the Center for Disease Control and Prevention has a few key instructions for proper safety and to prevent illness. Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. To ensure meat is cooked hot enough to kill harmful germs when smoking, keep temperatures inside the smoker at 225°F to 300°F. Use a thermostat to check food before removing it from the grill. Whole cuts of beef, pork, lamb, and veal plus any fish should be at least 145°F, 145°F to 160°F for hamburgers and other ground beef, and 165°F for all poultry and pre-cooked meats such as hot dogs.