CAPITAL REGION — Juicy hamburgers, creamy macaroni salad and hot dogs seared with grill marks are staples of a memorable holiday cookout.

But if you’re not careful, those very foods could lead to a horrendous weekend you’d really rather forget.

Foodborne illness is possible any time of year, but more likely in the summer because bacteria thrive in warmer temperatures.

And as the Capital Region heads outside for Memorial Day picnics and barbecues this weekend, don’t forget to be vigilant about the bacteria you might be inviting along.

Leaving food out for hours after your cookout and then snacking on the leftovers isn’t a good idea. Neither is letting meat defrost at room temperature. Instead, it should be defrosted in the refrigerator or microwave, and then cooked immediately after it is thawed.

“The good news is that most foodborne illness is preventable with proper food preparation,” said Dr. Richard Daines, state health commissioner.

That includes using a clean preparation area and utensils and washing your hands with hot, soapy water after dealing with raw meat and poultry. And plastic cutting boards are better for raw meat than wooden ones, which can harbor bacteria in the grooves, Daines said.

Meat, poultry and eggs should be cooked thoroughly.

Fresh fruits and vegetables should be washed and any discolored areas or blemishes cut off. Use clean utensils for fruits and vegetables and a clean surface.

Raw and cooked foods should never touch each other; and neither should cooked foods touch a surface or dish where raw foods have been.

That means bringing an extra serving plate out to the grill, but it’s worth it, Daines said.

Foodborne illness, including E. coli or salmonella, can cause fever, diarrhea, vomiting, nausea and abdominal pain.