Summer barbecues and picnics are a great way to bring people together, but they can also increase the risk of foodborne illness if food is left sitting out too long.

Community Dietitian with the Northern Health Region Joanna Ledoux says one of the biggest mistakes people make is leaving perishable foods on the table for hours while guests continue to snack throughout the day.
 

Food should be refrigerated within two hours, and coolers packed with ice or gel packs can help keep food safe during trips to the lake or campground.

To hear more from Joanna Ledoux about barbecue and cookout food safety, tune into Thompson Today at 12:40 and 5:10.