Picnics, barbecues, camping and eating outdoors can add to the enjoyment of summer holidays. But if food isn't handled correctly, foodborne illness can ruin the fun! Here are a few tips from Saint Louis County Department of Health for keeping summer food safe.

The key to food protection is simple: keep hot food hot, and keep cold food cold! This limits the growth of dangerous bacteria. Experts have found that most cases of food poisoning are the result of food that was kept at the wrong temperature over an extended time.

Keeping food at the proper temperature and frequent hand-washing are two of the most important factors in preventing the spread of disease by food. Fortunately these are things we can control. (If soap and water aren't readily available, try using prepackaged towelettes, gels or waterless sanitizers.)

If you will be grilling meat, be sure to keep it cold, in a cooler with ice, until time to cook. Be careful not to cross-contaminate - don't let any food or utensil come in contact with raw meat.

Some foods travel better than others do. Try pre-packaged snacks, fresh or dried fruit, and peanut butter and jelly. For picnics or camping trips, pack non-perishable foods. Use condiments like mustard and pickles. Beware of deviled eggs or potato salad which can spoil quickly when not refrigerated.

Finally, when in doubt, throw it out! When it comes to food protection, it's better to be safe than sorry!