Barbecue season is here, and so is the increased risk of food poisoning.

Every summer, the number of reported cases almost doubles – and that’s just the people who make the effort to see a doctor. It’s thought that for every one person who makes an appointment with their GP, there could be as many as 10 unreported cases.

[Read more: Norovirus: 10 tips for beating the sickness bug]

The Food Standards Agency (FSA) says there are more than half a million reported cases of food poisoning from known pathogens (disease-causing microorganisms) in the UK each year, and that figure would more than double if poisoning from unknown pathogens was included.

Overhead shot of people at a table full of food (Thinkstock/PA)
Prepare food safely (Thinkstock/PA)

Symptoms include nausea and vomiting, diarrhoea, stomach cramps, weakness, loss of appetite and fever, and usually begin one or two days after eating contaminated food.

Shirley Cramer, chief executive of the health education charity Royal Society for Public Health (RSPH), says: “Food poisoning in the UK is a vast and under-reported public health problem, but the good news is it’s also highly preventable.

“No home can stay entirely germ-free, but by taking on-board some simple pointers about how germs spread, people can drastically reduce their chances of getting seriously ill.”

The RSPH  reveal how to stay safe around food…

Wash your hands – regularly and thoroughly 

A woman washes her hands in a sink (Thinkstock/PA)
Always wash your hands (Thinkstock/PA)

Washing hands removes pathogens and stops them being transferred to another food – or directly into your mouth. All foods carry some bacteria, and the RSPH advises washing your hands whenever you’re touching food, and even suggests wearing gloves. Antibacterial soap will help kill most germs and bacteria.

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Just because it looks and smells OK, doesn’t mean it’s fine to eat

The RSPH points out that many of the most harmful and widespread pathogens can cause severe illness (and even death) when present only in very low numbers. Because of this, you won’t be able to tell from the taste, appearance, smell, or texture of the food that it’s contaminated. Andrew Green, RSPH spokesperson, stresses: “Anything that’s given moisture, time and temperature will start to have bacterial growth and multiply, and the more growth. the greater the chance to infect food.”

Use more than one pair of barbecue tongs

Tongs being used with lots of different vegetables on a grill (Thinkstock/PA)
Cross-contamination from tongs (Thinkstock/PA)

Many BBQ chefs spread pathogens via their equipment, by handling raw meat, cooked meat, and sometimes even salads with the same tongs. Though most people know to avoid this cross-contamination,  and would do so in their kitchen, it’s often forgotten when the BBQ’s lit.

Segregate raw and ready-to-eat foods

The RSPH says many of us don’t appreciate the higher risks of food poisoning from mixing raw meat with ready-to-eat food (even if it’s just the tiniest of touches). Campylobacter is found on the outside packaging of 5.7% of supermarket chickens, highlighting the importance of segregating food from the moment it hits the shopping trolley.

Don’t wash raw chicken

Campylobacter, found on nearly 60% of supermarket chicken, will be killed by thorough cooking, but could spread throughout a kitchen when people try to wash raw chicken under the tap.

Keep pets out of the kitchen

A woman prepares food while a cat sits by the window in front of her (Thinkstock/PA)
Get the cat out! (Thinkstock/PA)

Pets wandering around the hub of the home is common practice in many homes. But the RSPH warns that even where pets are kept off work surfaces, they will still spread all kinds of pathogens. Ideally, they should be kept out of kitchens entirely.

[Read more: Eating raw or runny eggs: What you need to know]

Cook your BBQ meat properly

The FSA stresses cooking food at the right temperature and for the correct length of time will ensure any harmful bacteria are killed. When cooking staple BBQ fare like burgers and sausages, or chicken and pork, always check the meat’s steaming hot throughout, there’s no pink meat even in the thickest part, and the juices run clear.

Don’t leave food out

Once served, dishes shouldn’t be left out for longer than two hours, or one hour if it’s very hot.