We all love cookouts. Every weekend is a new opportunity to join family and friends in a barbecued feast. However, nothing spoils the fun faster than a trip to the emergency room.

I’m sure we all have seen meat and assorted salads sitting out awaiting hungry diners. However, there may be some uninvited guests – namely bacteria – forming colonies on these summertime staples.

“Everything can grow bacteria on it, and can be dangerous if allowed to get to room temperature,” said Gail Ward, director of nutrition at Eastern Agency on Aging. “For instance, people worry about mayonnaise, but even a potato salad without mayonnaise would still be hazardous if allowed to warm to room temperature. I would not leave food out for more than a hour.”

One of the reasons for this is the contamination we bring to the table. As unappetizing as this sounds, it’s true. Our hands can be virtual hotbeds of contaminants just looking for a place to set up shop.

“One of the best ways to prevent food poisoning is to wash your hands repeatedly,” said Ward. “Whatever is on your hands is transferred to your food. If raw chicken or beef touches anything, such as skin, utensils or vegetables, the bacteria from the meat is transferred. It’s just not safe.”

And while a younger person with a slight case of food poisoning may feel sick for a couple of hours, an elderly person could die.

“Elderly persons can get dehydrated very quickly,” Ward said.

As hot food cools, or cold food warms, any bacteria that was not completely killed during cooking will have a prime breeding ground. Warm and moist places are bacterium paradise.

“Keep meat on the top rack of the grill and keep salads on ice,” said Ward. “And when you’re at a party or barbecue, be careful. If it is supposed to be hot and isn’t – don’t eat it. If it is supposed to be cold and isn’t – don’t eat it. And if you don’t know where it came from, it’s best to bypass it.”

Ward offers a few other tips to help keep your next party safe:

. Wipe surfaces often, especially if they have been used for food preparation. Use a sanitizing solution of one capful of chlorine bleach per gallon of water for cleaning work area surfaces. Be sure to label the bottle carefully so it is not used for something else later, like misting plants.

. Marinate food in the refrigerator, never on the sideboard, and never reuse the marinade.

. Keep flies away by covering trash containers. Don’t store meat wrappers and other trash, even for a short time, in open cardboard boxes or uncovered containers.

. Do not store food containers out in the open. Instead, put them in the shade where they have a better chance of staying cool before being filled with leftovers.

. Keep plates, cups, utensils and food covered until ready to use.

. Don’t prepare and serve food if you have been sick within the past 24 hours.

. Pack plenty of paper towels for wiping hands and surfaces.

. Get a food thermometer and cook burgers to 140 degrees for about 12 minutes.

. Wash produce carefully and vigorously with water. I use a vegetable-based produce cleanser which removes even more grime.

You may be tempted to smell an item to determine freshness, but resist the urge.

“Something doesn’t have to smell bad to be bad,” said Ward. “And clean is not the same thing as sanitized.”

Most of all, remember to keep hot food hot, cold food cold, wash your hands a lot and don’t touch your food too much, she added.

And have fun.

Carol Higgins is communications director at Eastern Agency on Aging. For information on EAA, call 941-2865, toll-free 800-432-7812, e-mail info@eaaa.org visit on www.eaaa.org. TTY 992-0150.