Summertime is one of the best times of year for foodies. Love to fire up the grill? Have a family picnic? Just make sure your food-centered activities don’t lose the fun later. Summer shows in increase in foodbourne illness, but with precaution, your cookouts can still be a blast! Here are some tips to keep bacteria at bay:
Wash, wash, wash. Always wash your hands before, and after, handling food. If you’re away from home, say camping, do some investigating prior to your trip and ask if there’s a source of potable water. If not, bring your own water for preparation and cleaning.
Keep it separated. Cross contamination just might be the number one reason people contract foodbourne illnesses. Pack meat in separate baggies/containers so its juices don’t come into contact with other ready-to-eat items. Also, wash any item that touched raw meat before using again and certainly before placing something you’re ready to eat on it.
Make sure it’s done. Your meat, that is. Raw beef, pork, lamb and veal chops, steaks and roasts should be cooked to an internal temperature of 145 degrees. Ground beef, pork, lamb and veal should reach an internal temperature of 160 degrees. Poultry should be cooked to 165 degrees. Always bring a food thermometer and always cook the meat entirely at the site. Don’t partially pre-cook because bacteria can survive and remain alive through the remainder of the cooking process.
Keep Cool. Perishable items (lunchmeat, pasta salad, potato salad) should be kept in an insulated cooler packed with several inches of ice, ice packs or containers of frozen water. Consider keeping canned beverages in their own cooler, as it is likely to be opened and closed frequently. If you purchase take-out food, it should be consumed within two hours from when you bought it.
Be leery of Leftovers. Food not refrigerated after two hours is no good. If the outdoor temperature is above 90 degrees, one hour is the rule. Play it safe and put your leftovers on ice as soon as you are finished with your meal.
As the United States Department of Agriculture’s Food Safety and Inspection Service division says, “If you have any doubts, throw it out.”
