This potluck sent 46 to the hospital—and July 4th BBQs carry the same risk

Last October, 46 people in Maryland were hospitalized after a workplace potluck took a stomach-churning turn for the worse.^[] The sickness was traced back to a stir-fry dish brought in by a colleague. Within hours of partaking in the festivities, dozens of employees fell ill. 

As July 4th celebrations fire up, so do the risks of foodborne illness like this—especially when it comes to undercooked meats, improper food storage, and cross-contamination.

We asked Destini Moody, RD, a certified registered dietitian, what she thinks might have soured the Maryland event so you can play it safe at your Independence Day barbecue this year.

When bad pork leads to an ER trip

“Food poisoning symptoms often manifest in the GI tract given that that is where the bacteria begins to multiply and cause illness. The most immediate symptoms, such as what occurred in Maryland, are often stomach cramps, nausea, vomiting, and potentially diarrhea,” Moody shares. “Some food-borne illnesses will also cause flu-like symptoms, like fever and chills.”

Symptoms can range from vomiting and diarrhea to headaches and fevers, depending on the person and which pathogens are responsible.^[] Most people feel better within a week. However, severe cases may require hospitalization and interventions like antibiotics or IV fluids.

Potlucks maybe not worth the risk

If you decide to partake in potlucks, Moody suggests sticking to foods you know were recently prepared, such as those fresh off the BBQ grill or other foods with a lower risk of carrying foodborne illness.

“Dried, fermented, and pickled foods are typically too acidic or low in moisture for harmful bacteria to grow in quantities that cause illness. So, foods like cake, cookies, fruit, or cured meats from the charcuterie board are way less risky than dishes that contain seafood, meat, or eggs,” Moody says.

Was this a typical case of food poisoning?

Moody says it’s not unusual to make simple mistakes during food prep that can lead to sickness.

“Practices we commonly participate in are actually unsafe and increase the risk of foodborne illness," says Moody. "One common habit is defrosting meat by setting it out overnight, as the meat can reach a temperature that allows bacteria to grow while you sleep."

“This ‘danger zone’ is between 40 degrees and 140 degrees," Moody says. "In the particular dish that was served, pork was used. Pork should always be cooked to an internal temperature of 145 degrees.”^[]

Aside from the pork’s failing to reach the right internal temperature, Moody suggests cross-contamination from handling raw food with cooked food could be to blame. The dish also may have sat for an extended time during the event.

“Keeping food at room temperature for too long is another common practice, but also increases risk,” Moody explains.

Taking extra precautions when preparing food can make the difference between a fun party and a bad news story.

“Always cook your meat to the internal temperature appropriate for that specific protein, as it can vary between meats like poultry and seafood,” advises Moody. “A good food safety rule of thumb is to keep hot foods hot and cold foods cold. Food that is hot and steaming is a big green flag."

She says that at potlucks, perishable food should remain refrigerated until just before the event or just before it is time to eat. Then, it should be stored properly after everyone is served.