Avoid food poisoning at the festival this summer

Chicken satay, gooey pizza slices, marinated beef kabobs, turkey drumsticks -- sounds like a summer festival! Food tents run rampant through my hometown of Chicago during the summertime, especially at the famous Taste of Chicago, an easy 5,000 calorie day.

Considering you'll probably feel sick after downing all those calories, check out these tips to lower your chance of contracting a nasty case of festival food poisoning, too. It's rare, but it happens. Bacteria grows on food twice as fast when temperatures rise.

• Don't try cold food that's been hanging around outside unrefrigerated or hot food not on a heat source.
• Beware of vendors transporting cooked food onto plates/platters originally holding the raw food. Double dipping utensils between raw and cooked foods is also a big no-no.
• Do not succumb to trying samples of food that a vendor has been holding out to lure customers. You have no idea how long it's been off the heat source or out of the fridge.
• Salads with protein (e.g., chicken or shrimp), alfalfa sprouts and raw meat/shellfish harbor the most bacteria -- maybe not the best purchase from a food tent on a hot day.

Be assured, the major food festivals have food inspectors regularly visiting and monitoring temperatures and food prep/handling. Make sure you do your part and wash the festival frisbee grime off your hands before eating!