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After a long winter and turbulent spring, there’s something special
about packing a picnic and heading for the hills to enjoy being in the
great outdoors. Whether your picnic is an elaborate gourmet affair for
twenty or a simple packed lunch for two, the last thing you want to
bring back home with you is food-borne illness. Picnics are notorious
breeding grounds for bugs, including the microorganisms that cause
food-borne illness. With a little knowledge and pre-planning, however,
outdoor picnics can be an enjoyable and safe event.
When planning a picnic or cook-out, make a list of items to pack. Your
menu will dictate what to bring. For example, if raw steak, fish or
poultry are to be prepared, remember the rules to prevent
cross-contamination.
Raw animal products can be a source of unwanted bacteria. Cooking meat
kills pathogens that may be present. Bring a meat thermometer along and
check for internal temperatures of 160 degrees for ground meat, 170
degrees for grilled chicken.
Take care to make sure that all utensils, cutting boards and any hands
that have contacted raw meat are washed thoroughly before contacting
other foods. It is a good idea to pack duplicate sets of utensils and
cutting boards, and bring along ample moist towlettes for hand washing.
A makeshift wash station can be set up using two plastic tubs, one with
soapy water, and the other with clean rinse water. A spray bottle filled
with soapy water is also an easy bring-along.
When packing a cooler, be sure to use one that is well-insulated and has
an adequate ice source. Ice blocks, cubes or refreezable ice packs all
work well. Package raw fish, meat or poultry carefully to keep juices
from leaking in the cooler. Make sure the items to be packed have
already been chilled to refrigerator temperatures before placing them in
the cooler. Keep the cooler in the shade, and make sure foods are not
sitting out, either before or after cooking, for more than two hours.
This time window is shortened to only one hour if it's hotter than 85
degrees outside.
Remember that pathogens can be present on produce. All fruits and
vegetables, including melons, berries and leafy greens should be washed
well under running water in your kitchen before packing in a cooler.
When cooking, be vigilant about sources of cross-contamination.
Different utensils and serving platters should be used for raw and
cooked foods. Keep everything that touches food, whether cooked or raw,
clean. Discard leftover marinade that has had contact with raw meat; do
not use it as a basting sauce. Instead, portion off some of the marinade
beforehand if you want to use it for a sauce or dip.
Avoid pre-cooking meats partially, to be finished later on the grill.
Pre-cooked foods should be cooked thoroughly, placed immediately in a
refrigerator, brought to a cool temperature and then packed in the
cooler. Remember, unwelcome food pathogens multiply at temperatures
between 40 and 140 degrees, a window of temperature warmer than a
refrigerator but cooler than hot serving temperature.
All utensils, cookware and grills should be cleaned thoroughly after
use. To sanitize cutting boards, wash them with warm, soapy water,
rinse, then dip them in a solution of one teaspoon of bleach in one
quart of luke-warm water.
Leftovers should be wrapped well and placed in a cooler with ice. They
should never be left at room temperature for more than two hours, one
hour if it's over 85 degrees outside. Finally, remember the maxim: "When
in doubt, throw it out."
For more information, contact your local
Colorado State University Extension office.
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