danya bacchus has more on how to keep your family and friends safe. >> reporter: it's time for picnicsryone this is also when foodborne illnesses increase with warmer, humid temperatures. >> a food that's cold and does not remain cold, that provides an opportunity for bacteria that may be in the item to multiply. it's the same when you're dealing with hot food. >> reporter: it's estimated every year 48 million americans get sick. 128,000 are hospitalized, and 3,000 die from foodborne illnesses. >> older people, young children, pregnant women. someone on chemotherapy or anyone who has a deficient immune system, they can get a very serious infection. >> reporter: sandra eskin with the usda says prevention is critical. make sure hands and surfaces are clean. keep raw meats and other foods separate to prevent cross contamination. and cook foods to the proper internal temperature, measuring with a meat thermometer. cook ground beef, pork, or lamb to 160 degrees, raw poultry to 165. >> the most effective way to kill any contamination is through heat. >> reporter: once everything is gobbled u