Pubs have been reminded to check food safety practices as the barbecue season approaches.
A report by the Food Standards Agency (FSA) Wales has led to calls for licensees to monitor health and safety standards when hosting barbecues.
Government figures show the incidents of food poisoning peaked in August 2000, mirroring the rise in outdoor eating.
The number of reported cases went from 242 in January last year to 427 in May, peaking at 546 in August.
The FSA has urged anyone preparing food for barbecues to be aware of basic best practice.
Licensees are advised to:
- wash hands before starting and after touching raw meat
- use separate utensils and store raw and cooked meat separately
- cook meat to at least 70oC all the way through
- serve meat piping hot, do not leave to stand
- light the barbecue in advance to make sure it is hot enough
- cover all serving bowls.
The guidance follows a report last month that hygiene standards in some chicken slaughter houses could lead to contamination of meat.
Inadequate cooking of this meat can allow the bacteria, including salmonella and campylobacter, to multiply, causing food poisoning.
FSA Advisory Committee for Wales member, broadcaster and chef, Gilli Davies said: "Simple measures like thawing meat thoroughly and cooking it until the juices run clear go a long way towards cutting down the risks."