Taking extra precautions to protect yourself from foodborne illness is especially important during hot, summer months. Food poisoning cases spike in the summer, according to the United States Department of Agriculture, or USDA. “Bacteria breeds faster in warm temperatures,” explains Ben Chapman, PhD, an assistant professor and food safety extension specialist at North Carolina State University. “There’s a greater risk for contamination when you prep and eat food outside.”

People with autoimmune forms of arthritis, like rheumatoid arthritis or psoriatic arthritis, are especially vulnerable. These diseases, as well as certain drugs prescribed for them, weaken the immune system and increase the risk of infection – including infection by bacteria such as Salmonella, a common culprit behind food poisoning.

What’s more,  “A weakened immune system increases the risk for severe cases [of food poisoining] and complications, like dehydration,” explains Rob Danoff, DO, the program director for the family practice/emergency medicine residency programs at Aria Health in Philadelphia.

Even if you don’t have a compromised immune system, in rare cases food poisoning can set off a condition called reactive arthritis – which can last anywhere from a few weeks to multiple years and causes rashes, swollen eyes and/or aching joints.

Learn these smart ways to keep yourself safe this summer – and what to do in case you get food poisoning.

Keep it cool. Put away food after two hours at room temperature or one hour if it’s hotter than 90ºF. “Use ice packs and a smaller cooler, so there’s less room for air to circulate,” suggests Chapman, who also recommends keeping drinks in a separate container. “Also store the cooler in the shade, or in your air-conditioned car instead of the trunk,” he says.

Avoid cross-contamination. Bacteria can spread on surfaces, so use separate utensils and plates for raw and cooked meats. “Avoid using the meat marinade as a finishing sauce,” says Shelley Feist, the executive director for the Partnership for Food Safety Education, a Washington, DC-based nonprofit. “And wash your hands after handling raw products.” Also reach for single-use paper napkins instead of a dishtowel to mop up spills and wipe your hands.

Use a thermometer. Even charred-looking meat can make you sick. According to a USDA study, one in four burgers turn brown before they’re safe to eat. That’s why it’s important to use a food thermometer to ensure steaks, chops and roasts get to 145ºF; ground beef, pork, veal and lamb reach 160ºF; and poultry climbs to 165ºF. “Measure the temperature in several spots, including the thickest part,” advises Chapman.

Heat your cold cuts. Hot dogs and deli meats may harbor listeria, an uncommon but dangerous type of bacteria. Because these infections cause serious illness and even death, the Centers for Disease Control and Prevention recommends that all people over age 50 and those with compromised immune systems heat cold cuts and hot dogs to 165ºF. So zap them in the microwave or use a meat thermometer on the grill before digging in.

WHAT TO DO IF YOU GET SICK: In most cases, food poisoning does not need medical attention and will clear up in a few days; in the meantime, it’s important to stay hydrated with plenty of water and sports drinks. “Avoid caffeine, dairy and sugary beverages, which can worsen diarrhea,” says Dr. Danoff.

You should also watch for more serious symptoms. If you have a fever higher than 101ºF, vomited for more than half a day, see blood or mucus in your stool or don’t feel better within four to five days, call your physician. He or she may prescribe an antibiotic or an IV to replace fluids.

Rapid breathing and/or a racing, pounding heartbeat signals that you’re dangerously low in electrolytes; call 911 or head to the nearest emergency room.

Even without these serious warning signs, you should call your doctor if you have food poisoning and take immunosuppressant medications – such as corticosteroids or disease-modifying antirheumatic drugs, or DMARDs. “We may need to take you off or switch medications until you recover,” explains Rodney Tehrani, MD, the rheumatology fellowship director at Loyola University Medical Center in Maywood, Ill.