Burgers, Slaw -- and Salmonella
Planning a picnic? Here's how to make sure your food is safe.
And although the guidelines have not yet been officially released, experts
agree that these four simple food-handling tips can go a long way toward
reducing your risk of food poisoning this summer:
- Lather up: Hand washing is the single most effective way to prevent
food-related illness. Always wash your hands before preparing food and after
using the bathroom or changing diapers. Antibacterial hand sanitizers are no
substitute for soap. Analyses indicate that warm water and soap get rid of
about 95% of the bacteria; antibacterial gels and towels eliminate only about
Wash fresh fruits and vegetables thoroughly in cold water to rinse off any
microorganisms that may lurk on them. Sponges can harbor battalions of nasty
microbes. Experts recommend microwaving sponges for 15 to 30 seconds every few
days to disinfect them (but be careful because they will be very hot).
- Divide and conquer: Cross-contamination during preparation, grilling, and
serving food is a prime cause of food-related illness. Don't let raw meat or
poultry juices drip onto other foods when you're grocery shopping, or in the
refrigerator or ice chest. Don't use the same cutting board, platter, or
utensils for raw meat as for other raw or cooked foods. And keep your cooking
surfaces clean by sanitizing them with a solution of one tablespoon household
bleach in a gallon of water.
- Be cool: Keep cold foods cold. Load perishable groceries in your car, not
in the hot trunk, and take them home immediately. Pack cold picnic foods in a
chest filled with ice -- full coolers maintain cold temperatures longer than
half-empty ones. Use one cooler for perishables and another that will be opened
often for beverages.
Get the leftovers back into the cooler as soon as possible. Bacteria can
begin to grow to dangerous levels in food that sits out for over two hours at
room temperature (one hour if temperatures are 90 degrees or higher). When in
doubt, throw it out.
- Turn up the heat: Cook food long enough and at high enough temperatures to
kill harmful bacteria. Use a meat thermometer to check internal temperatures
whenever possible. Cook whole steaks and roasts to at least 145 degrees and
ground meats to 160 degrees. Poultry should reach a temperature of 180 degrees
in the thigh and 170 degrees in breast meat. Juices should always run clear,
and hamburger and poultry should never be pink. Cook meats from start to finish
at your picnic site -- partial cooking ahead of time allows bacteria to survive
Also, be wary of reheating foods that may have been contaminated. While you
may be successful at killing any microorganisms that have proliferated, some
bacteria (staphylococci and E. coli 0157:H7) produce
heat-resistant toxins that remain behind even after the bacteria are destroyed
and can cause severe diarrhea -- or worse.