As the temperature rises outside, more and more people will pack their picnic baskets and coolers and head off for outdoor picnics.

Unfortunately, more and more people will also filter into the emergency room, complaining of gastrointestinal upsets related to food poisoning.

Food poisoning is actually more common than people realize, said Dr. Sergio Segarra, director of the emergency department at Sharon Regional Health System. Anyone who has ever been afflicted with nausea, vomiting, stomach cramps or diarrhea may have actually had a food-borne illness.

Each year, 76 million people are afflicted with some type of food borne illness, of which there are 200 different strains. Out of those numbers, 325,000 are hospitalized and 5,000 die, according to the Centers for Disease Control.

E coli 0157:H7, which is found in uncooked beef, is one of the most serious food-borne illnesses, but is preventable.

"That one can be pretty easily prevented by cooking meat well, so no pink juice shows, to 160 degrees," Segarra said.

He added that children are especially susceptible to E coli infection and should not eat undercooked hamburger.

Raw vegetables grown in cow manure can also carry E coli infection, so they should be washed thoroughly before eating.

Incubation periods vary by infection. Salmonella can show up within a matter of hours after eating contaminated food, while E coli can take up to a week.

Besides salmonella and E coli, other common food-borne illnesses are campylobactor, found in uncooked poultry; girardia, found in contaminated water; trichinosis, found in uncooked pork and bear and hepatitis A, which can be transmitted into food by improper handling.

One of the most frequent causes of food poisoning is cross-contamination.

Often someone grilling hamburgers will put the cooked patties back on a plate with raw meat juices, causing the cooked meat to become contaminated, Segarra said. Cutting raw vegetables with the same knife and cutting board used to cut raw chicken can also pose a risk for illness, he said.

Using clean plates, separate knives and cutting boards for meat and vegetables and frequent hand-washing keeps harmful bacteria out of the food, Segarra said.

Keeping hot foods hot and cold foods cold also keep infection to a minimum. Cold food should be kept at 40 degrees or below and hot food should be kept at 140 degrees or above, said Jeff Clark, director of nutrition services at Sharon Regional. At 70 degrees, he said, bacteria thrives.

If food has been sitting out for two hours or more, throw it out, Clark said.

Symptoms of food poisoning vary by the type of bacteria, virus or toxins that cause it, but usually include nausea, vomiting, abdominal cramping, diarrhea and fever.

Initial treatment includes rehydration and treating of symptoms. Some illnesses, such as salmonella, can be treated with antibiotics, but antibiotics can actually make some infections worse, Segarra said.

If not treated, some infections could lead to dehydration, sepsis and even death, Segarra said.