Another common cause is cross-contamination during preparation, grilling or serving food.

When packing a cooler, wrap raw meats so meat juices don’t come in contact with other food. Make sure you wash plates, utensils and cutting boards that held raw meat or poultry before using again for cooked food. Keep all food and surfaces clean.

Q: Is it necessary to use different spatulas when grilling meat?

A: It’s most important to make sure each type of meat has its own spatula/utensil. Don’t use the same spatula to flip chicken and hamburgers. It’s good practice to wash the spatula during grilling once the meat is no longer raw, and to make sure you separate meats on different plates.

Q: Besides chicken, what other foods are more likely to cause foodborne illness in summer?

A: Ice cream, milk, cheese, raw cookie dough, eggs, and meat. These foods should remain chilled until it’s time to use them. If they are in a cooler, make sure the cooler is not sitting in the sun.

Q: How do you tell if something is unsafe to eat?

A: Check the temperature. Most meats (including poultry, ground beef and pork) should be cooked to 160-165 degrees. Depending on how well done you like your steak, temperatures can vary. If it’s pink, chances are it might not be completely done.

Sour milk and eggs will have an odor.

If you’re at a picnic or farmers market, look to see if food that is supposed to be chilled is being kept cold. When ice starts to melt in the cooler, replace it.

Q: What should someone do if they believe they have food poisoning?

A: Most cases will cause diarrhea and abdominal cramping and sometimes a fever. Less severe infections will merely require rest and fluids.

If symptoms persist for three or more days, or include vomiting or bloody stools, contact a doctor.

• Dr. Jerrold Leikin is a medical toxicologist with NorthShore University HealthSystem.