Picnic and barbecue season offers lot of opportunities for outdoor fun with family and friends. However, these events also present opportunities for foodborne bacteria to thrive. As food heats up in warmer temperatures, bacteria multiply rapidly. Kansas State University food scientist Karen Blakeslee says keeping food at proper temperatures – indoors and out – is critical in preventing the growth of foodborne bacteria. She discusses keeping food out of the “Danger Zone” and offers tips for reducing the risk of foodborne illness by following four simple steps: clean, separate, cook and chill.

Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.

Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.

K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.