When it's summer in North Idaho, it's time for barbecues, family reunions, picnics, hikes and other fun no one wants to miss. The sun and warmth are irresistible, so make sure you stay healthy enough to enjoy them by following good food safety guidelines.

The number of intestinal illnesses in our area increases each summer. They're not happening in licensed food establishments; they're happening in homes, on picnics, at parties - where people have no formal training in safe food handling.

Cases of salmonella, a bacterial infection that causes diarrhea, fever and abdominal cramps, have increased about 40 percent in two years. Cryptosporidiosis, a diarrheal disease caused by microscopic parasites, has increased more than 50 percent in three years.

And this year already, three variations of E. coli, bacteria that causes diarrhea and sometimes urinary tract infections and respiratory illness, have been reported in this area.

People get sick from drinking contaminated lake and river water. People get sick from eating food that sat out too long in warm temperatures. People get sick from eating undercooked meat off the grill.

"Keep cold food cold and hot food hot," says Kristina Keating, environmental health specialist and food safety program manager at Panhandle Health District. "Bacteria can reproduce if food is not kept at good temperatures."

Cold foods such as potato salad should be kept at 41 degrees or colder. A thermometer stuck directly in the food is the best way to check. After cold food is served, return it to the refrigerator, ice chest or ice bath.

Temperature is equally important for hot foods. Chicken, pork and beef should be cooked to 165 degrees. Fish should be cooked to 145 degrees. If meat is not immediately eaten after it's cooked, it should be wrapped and refrigerated or put in an ice chest.

"Forty-one degrees to 135 degrees is the danger zone for growth of bacteria in food," Keating says. "That's when people can get sick."

Prepare meat separately from other foods. Cut and prepare meat on its own cutting board and after using it wash the board with soap and hot water and sanitize it. Commercial disinfectant wipes work well for sanitizing.

Wash all fruits and vegetables before preparing or eating and use a clean water source. If you're away from home, either take your own water or an approved water filtration system. Portable filtration systems and chlorine tablets are available commercially.

If an approved water source is not available, disinfected water should be used for washing hands, food and dishes and for cooking. Good hand-washing is important before eating or preparing food and after touching raw meat and eggs.

If you're heading to a potluck or planning one, make sure to make available plenty of clean utensils and paper plates. Germs can survive and grow on utensils and plates. People should discard their plates after one use and use a clean plate for each round.

Stay healthy and enjoy the summer sun.

Cynthia Taggart is the public information officer for the Panhandle Health District. She can be reached at ctaggart@phd1.idaho.gov.