Eating outdoors, especially at picnics or barbecues, increases the risk of food poisoning due to factors such as lack of access to proper handwashing facilities, exposure to insects, and improper temperature control. Buffets also pose a risk of contamination from visitors and insects, and it is important to adhere to the two-hour catering rule for perishable foods. Raw shellfish, like oysters, can concentrate harmful germs and should be avoided to prevent illness.
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