News
ENLARGE
As the spring weather turns to summer, foodborne illness is a common problem that is often mistaken for the summer flu. That’s because warm weather promotes the growth of microorganisms.
Those who are particularly susceptible are pregnant women, young children, older adults and those with AIDS, cancer or other diseases that affect the immune system.
Foods that are particularly susceptible are protein-rich foods such as fried chicken, roast beef, baked beans, potato and pasta salads, deviled eggs and cream pies. These foods need to be handled carefully, or the 24-hour flu may follow.
When you plan and prepare summer meals that you’ll eat outdoors, assume bacteria will be joining the picnic. Perishable foods, such as those mentioned above, shouldn’t be left at warm temperatures longer than two to three hours.
Keep hot foods hot and cold foods cold to prevent bacterial growth. Transport foods in insulated containers. If you can’t keep perishable leftovers at a safe temperature, throw them out.
If you can’t control food temperatures, include foods that can be held safely at warm temperatures. Products that are sold unrefrigerated in grocery stores are good choices. Examples are canned meat and fish (tuna, Vienna sausages), canned beans, peanut butter, bread products (bread, crackers, cookies that are not moist), canned fruit juice, and whole fruits and vegetables. Yogurt and cheddar cheese are less vulnerable to bacterial growth than other dairy products, and so could be kept unrefrigerated a while (perhaps four to six hours.) Fruits and vegetables that have been cut (such as melon balls) need to be kept cold.
Cleanliness is as important at the picnic site as it is at home. If there won’t be running water available, bring some soap and a jug of water along for hand-washing. All of us should wash our hands before preparing food and eating.
Microorganisms also can cling to raw fruits and vegetables; be sure to wash them before you eat them.
Keep perishable foods cold until you’re ready to serve them. Keep the food and coolers in the shade, if possible, and put the food away as soon as you are finished serving. You might consider a separate cooler just for drinks so that frequent openings don’t increase the temperature significantly. Meats are best kept separately from other foods or ideally at the bottom of the ice chest where drippings won’t contaminate other foods.
When barbecuing, it is important to thoroughly cook the meat and poultry, especially the ground meat products. Be careful that you do not cross-contaminate the food by serving cooked meats with utensils that were used for preparing and transferring raw meats.
Remember to keep cold foods cold, hot foods hot, and if in doubt about the safety of a food, throw it out.
For more information on food safety with summer outings, contact the Oregon State University Extension Service in Douglas County at 672-4461 and ask for SP50-814, “Summer Food Safety.”
Susan Busler is the Family Community Development Extension agent for OSU Extension Service of Douglas County. She can be reached by e-mail at susan.busler@oregonstate.edu or by phone at (541) 672-4461.
Those who are particularly susceptible are pregnant women, young children, older adults and those with AIDS, cancer or other diseases that affect the immune system.
Foods that are particularly susceptible are protein-rich foods such as fried chicken, roast beef, baked beans, potato and pasta salads, deviled eggs and cream pies. These foods need to be handled carefully, or the 24-hour flu may follow.
When you plan and prepare summer meals that you’ll eat outdoors, assume bacteria will be joining the picnic. Perishable foods, such as those mentioned above, shouldn’t be left at warm temperatures longer than two to three hours.
Keep hot foods hot and cold foods cold to prevent bacterial growth. Transport foods in insulated containers. If you can’t keep perishable leftovers at a safe temperature, throw them out.
If you can’t control food temperatures, include foods that can be held safely at warm temperatures. Products that are sold unrefrigerated in grocery stores are good choices. Examples are canned meat and fish (tuna, Vienna sausages), canned beans, peanut butter, bread products (bread, crackers, cookies that are not moist), canned fruit juice, and whole fruits and vegetables. Yogurt and cheddar cheese are less vulnerable to bacterial growth than other dairy products, and so could be kept unrefrigerated a while (perhaps four to six hours.) Fruits and vegetables that have been cut (such as melon balls) need to be kept cold.
Cleanliness is as important at the picnic site as it is at home. If there won’t be running water available, bring some soap and a jug of water along for hand-washing. All of us should wash our hands before preparing food and eating.
Microorganisms also can cling to raw fruits and vegetables; be sure to wash them before you eat them.
Keep perishable foods cold until you’re ready to serve them. Keep the food and coolers in the shade, if possible, and put the food away as soon as you are finished serving. You might consider a separate cooler just for drinks so that frequent openings don’t increase the temperature significantly. Meats are best kept separately from other foods or ideally at the bottom of the ice chest where drippings won’t contaminate other foods.
When barbecuing, it is important to thoroughly cook the meat and poultry, especially the ground meat products. Be careful that you do not cross-contaminate the food by serving cooked meats with utensils that were used for preparing and transferring raw meats.
Remember to keep cold foods cold, hot foods hot, and if in doubt about the safety of a food, throw it out.
For more information on food safety with summer outings, contact the Oregon State University Extension Service in Douglas County at 672-4461 and ask for SP50-814, “Summer Food Safety.”
Susan Busler is the Family Community Development Extension agent for OSU Extension Service of Douglas County. She can be reached by e-mail at susan.busler@oregonstate.edu or by phone at (541) 672-4461.
