How to prevent food poisoning in summer?[^2^]内容如下：

Food poisoning is a common problem in summer, as bacteria grow faster in warm and humid conditions. It can cause symptoms such as nausea, vomiting, diarrhea, fever, and abdominal cramps. To prevent food poisoning in summer, you can follow these tips[^2^]:

- **Clean** your hands, utensils, and surfaces before and after handling food. Use soap and water or alcohol-based sanitizers to kill germs.
- **Separate** raw and cooked foods, and avoid cross-contamination. Use different cutting boards, knives, and plates for raw meat, poultry, seafood, and eggs, and keep them away from ready-to-eat foods.
- **Cook** food thoroughly and use a food thermometer to check the internal temperature. Meat, poultry, and seafood should reach at least 145°F, ground meat and eggs should reach 160°F, and poultry should reach 165°F.
- **Chill** food promptly and keep it cold until serving. Refrigerate or freeze perishable leftovers within two hours of cooking (or one hour if it’s more than 90°F outside). Keep your refrigerator below 40°F and your freezer below 0°F.
- **Know** when to toss food. Discard perishable leftovers that have sat out for more than two hours (or one hour if the temperature is above 90°F). Check the expiration dates and storage instructions on food labels, and throw away any food that looks or smells spoiled.