Tis the
season for BBQ’s, cookouts, picnics, and all those family gatherings at the
local park bowery! We often find these occasions the best part of summertime,
but it’s no party when food-born illnesses strike. Common food-born illnesses
such as salmonella and staphylococcus often result in diarrhea, vomiting, and
severe dehydration, which may escalate with the summertime heat.
With
evidence that food-born illnesses may be more common during warm weather, it’s
important to take extra precaution during the summer months. Here are the top
10 tips for keeping your food safe while cooking and eating outdoors this
summer!
1. Keep your hands clean!
Since food
poisoning is often a result of our own mistakes, preventing food-born illnesses
is often in your own hands, literally! Whether it’s outside or indoors, cooking
your own meal or going out to eat, the easiest way to prevent food-born
illnesses is by washing your hands. Use warm, soapy water to wash hands before
preparing meals and again before eating. When you are outside without a water
source, an antibacterial gel or hand wipe is the best alternative.
2. Wash cooking equipment,
dishes, and utensils between uses.
This may
seem like a no-brainer, but more often than not, things like spatulas, tongs,
cutting boards, and even forks or knives engage in cross-contamination.
Cross-contamination could be something as simple as using one spatula to place
a raw hamburger patty on the grill, then using the same spatula to serve a
cooked hamburger patty onto a plate. You should never let raw meat or poultry
come in contact with other foods, period. Always wash your utensils with soap
and water, even if they look clean or were only used once. It is also recommended
to sanitize you cutting board with chlorine bleach and replace it if the
surface is heavily worn and difficult to clean.
3. Rinse fruits and vegetables.
Fruits and
vegetables are known to harbor bacteria just as meats and poultry are. There is
no way to know for sure what your fruits and vegetables come in contact with
while traveling from the farm to your grocery store. A simple rinse can prevent
some of the most common food-born illnesses. Don’t forget about rinsing those
fruits and veggies out of your home garden also!
4. Keep cool.
Store
perishables in a cooler with ice not only underneath, but also on top. Use one
cooler for drinks and another for foods like potato salad, coleslaw, cheese,
and other perishables. Remember to keep raw meat and poultry separate from
other foods.
Dishes made
with mayonnaise are infamous for harboring bacteria. As a general rule, never
eat cooked meat, dairy products, and other perishables (even condiments) that
have been out of a refrigerator more than two hours. However, this rule should
not be used for raw meat or poultry. Once raw meat or poultry leaves the
refrigerator, it should be cooked immediately.
5. Invest in a meat thermometer.
The time
frame necessary to cook foods thoroughly on a stove than on a grill may vary.
Using a meat thermometer is the best and easiest way to know you have cooked
foods thoroughly. Visit Foodsafety.gov to check the minimum temperature ranges
for meats, poultry, and fish.
6. Get your kids involved in food
safety.
It is
important for children to learn at an early age about the importance of hand
washing, especially when handling food. A fun way to teach your kids about food
safety is to get them involved in food preparation. Cooking food together is
not only a good time for them to learn about food safety but is also great
bonding time and makes food preparation fun!
7. Enjoy non-perishable snacks.
If you’re
planning to be outside for longer than a few hours, bring some non-perishable
items such as nuts, chips, peanut butter, rolls, granola bars, and trail mix.
These items won’t spoil and are easy to transport. If you’re worried about
sugar and salt contents of store-bought granola bars and trail mixes, look for
the bulk-item section of your local grocery store and personalize your own fun
snack! Bulk-item sections often offer a wide variety of nuts, dried fruits, and
even candy if you still want a little sweetness.
8. Don’t mess around with
leftovers.
Never keep
food that has been sitting out for more than two hours. If you plan on keeping
food for leftovers, return to containers and put in the fridge immediately and
freeze any portions you don’t plan on eating within the next few days. Even if
foods have been out for less than two hours, there is still a chance of
bacteria growth. You must be prompt in dealing with leftovers.
9. Call your doctor if you get
sick.
Symptoms of
food poisoning tend to develop within 8-48 hours of contact. You should contact
your doctor if symptoms persist or are severe. Also contact those who ate the
same meal to notify them of possible illness.
10. When in doubt, throw it out!
Never eat
any food that may have been contaminated or improperly cooked. It’s better to
throw it out than to take the risk of being exposed to a food-born illness.
Visit Foodsafety.gov for more information regarding food safety, food
poisoning, and recent recalls in your area.
