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When the weather turns warm, Americans head outdoors to picnic. But what makes an ideal time for picnics and barbecues is the same environment that caters to bacteria in food causing it to grow and multiply rapidly.
The end result can be foodborne illness.
More confirmed infections caused by E. coli157:H7, Campylobacter and Salmonella show up during the summer months than any other time of year. Why? Because microorganisms grow faster in the warm summer months multiplying to large numbers in and on food. Also more people are cooking outside at picnics, barbecues and on camping trips where refrigeration and washing facilities often are less available.
With a few simple practices, however, you can reduce the risk of foodborne illness this summer.
- Keep foods cold - Holding food at an unsafe temperature (between 40° F and 140° F) is a prime cause of foodborne illness. Cold refrigerated perishable foods, such as luncheon meats, cooked meats, chicken, potato or pasta salads, should be kept in an insulated cooler packed with several inches of ice, ice packs or containers of frozen water.
Pack beverages in one cooler and perishable foods in another because the beverage cooler probably will be opened frequently.
Take the cooler out of the trunk and place it in the shade or shelter, out of the sun, whenever possible. If the ice starts to melt, add more.
- Plan ahead. If you are purchasing take-out foods that you won't be eating within two hours, buy them before you leave on your outing and chill them in your refrigerator. Remember food left out of refrigeration for more than 2 hours may not be safe to eat. At 90° F or above, food should not be left out for longer than 1 hour.
- Wash hands and food preparation surfaces often - Unwashed hands are a prime cause of foodborne illness. Whenever possible, wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers and handling pets. Pack clean, wet disposable washcloths, towelettes or water, soap and paper towels. Use them for cleaning hands and surfaces.
- Cook thoroughly - Bacteria that cause foodborne illness are destroyed when foods are cooked long enough at high enough temperatures. When grilling foods, preheat the coals for 20 to 30 minutes or until the coals are lightly coated with ash.
Meat and poultry cooked on a grill often brown fast on the outside, so be sure that meats are cooked thoroughly on the inside. Check the inside temperature with a thermometer. Ground meats, for example, must reach 160 ° F and the juices must run clear.
- Don't cross-contaminate - When packing the cooler for an outing, wrap raw meats securely to avoid meat juices from coming in contact with ready-to-eat foods. When taking foods off the grill, do not put cooked food items back on the same plate that previously held raw food.
With these simple precautions you can relax and enjoy your summer outing!
For more information about food safety, contact Sheila Ryan, Colorado State University Extension agent for Consumer and Family Sciences in El Paso County, Colorado at (719) 636-8930 or e-mail at: sheila_ryan@co.el-paso.co.us
or contact your local
Colorado State University Extension office.
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