LOUISVILLE, Ky. (WHAS11)-- As tailgating season gets into full swing, dietitians are reminding people to be mindful of their food preparation techniques to avoid becoming sick.
Marisa Moore, a registered dietitian, said that one in six people become ill from a food borne illness, every year.
She recommends keeping your hands clean and using hand wipes while you prepare food and tailgate. Avoiding cross-contamination is also a great way to stay healthy, she said this can be a problem for tailgaters.
“They take a plate that maybe had some raw meat and they add the cooked stuff back to it,” she said. “That’s a big no-no, because that’s one way to transfer bacteria.”
Moore also recommends using a food thermometer to ensure meats reach a safe internal temperature.
Another recommended rule to follow for tailgating is to keep in mind the “two hour rule.” If food has been left out for more than two hours, get rid of it, and if the temperature is above 90 degrees, the food is safe for only one hour.