Summer Food Safety Tips That Will Keep You From Getting Sick
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Food Safety
It’s the season for backyard barbeques, poolside picnics, and afternoon soirees. What’s better than enjoying the nicer weather by taking your workouts outside and dining al fresco with family and friends? The one thing you don’t want at your outdoor gathering are hidden dangers you can’t see—food borne illnesses. Practice healthy outdoor dining etiquette at all times this summer in order to avoid experiencing food poisoning and a visit to your local ER. Keep in mind that food poisoning can come on a few hours later and up to several days after eating contaminated foods. Some common signs are abdominal cramping and pain, vomiting, diarrhea and/or fever. More serious symptoms are dehydration and blood in vomit or stools. If you experience any of these symptoms and suspect it’s food poisoning, call your doctor right away. Oftentimes, symptoms will clear up after a few days on their own but sometimes antibiotics may need to be prescribed.
SEE ALSO: The Danger of Raw Eggs In SmoothiesHere are some food safety and prep tips from David A. Knauf, MPH, RS, Board of Health Director in Darien, CT, to ensure your outdoor party goes off without a hitch.
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Keep Raw Foods Away From Cooked Foods
Raw foods contain bacteria that are killed during the cooking process. Cross contaminating raw and cooked foods can put your diners at risk. Always wash plates and utensils in hot soapy water before re-using them with either raw or cooked meats, seafood or poultry.SEE ALSO: How Safe Is This New Seafood Product?
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Mike Kemp/Blend Images/Corbis
Clean Your Hands Often When Handling Foods
If you’re cooking outside in a place without a proper hand washing station use antibacterial wipes from your wrists down and the tops of your hands, making sure you get under your fingernails as well. Antibacterial gel will work in a pinch, too.SEE ALSO: Three Steps for a Healthier Gut
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Always Defrost and Marinate Foods in the Refrigerator
Don’t leave foods to defrost or marinate on the kitchen counter or outside on a picnic table before grilling. Foodborne bacteria will multiply much faster when defrosting or marinating any where other than the refrigerator. If you plan on using the marinade as a dressing or dipping sauce make sure you put extra aside to brush or drizzle on later. Never use the excess that the raw protein was marinating in, as this could cause gastro intestinal issues and will surely put a damper on your diners’ after dinner experience.SEE ALSO: 9 Worst Things for Your Immune System
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Keep Hot Foods Under Wraps
When it’s party time and everyone is having fun mingling and socializing it can be easy to lose track of time and not remember how long foods have been out. Cold and hot foods should not be left out for more than two hours. If the sun is high and it’s over 90 degrees out shorten that duration to one hour. Hot foods should be insulated and wrapped tightly in foil to keep warm. A safe temperature is about 140 degrees or higher to ensure safety. If grilling chicken or poultry outside, make sure it’s cooked thoroughly. If using a meat thermometer it should reflect 165°F. All hot foods should be consumed within two hours of being removed from the grill and properly insulated, not left out open to the elements. SEE ALSO: Download These Apps for Better Health
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Don’t Eat Cold Foods That Sat Out
Cold foods, salads made with mayonnaise, cheese or dairy and desserts should be kept on ice. When the ice melts it should be drained and replaced promptly and covered. As long as these food types are kept cold and covered you should be fine. Do not eat dips or salads that have been sitting out uncovered and exposed. All those foods should be discarded and not saved as leftovers. Also, remember if you’re driving a longer distance to your party don’t put coolers in the trunk or way back. Those areas tend to hold heat and may cause foods you want cold to warm up. Keep all coolers and foods that need to stay cold in passenger areas.SEE ALSO: How to Get Your Partner to Be Healthier
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Don’t Assume Fruits and Veggies are ‘Safe’
If you won’t have access to a sink and/or clean water at your event make sure to wash and prep all veggies and fruits before you leave home. Even though they appear to be protected by tough skins, it’s very important to wash melons before cutting into them. Any bacteria on the skin will transfer into the fruit once you start slicing into it, putting you and your diners at a higher risk for salmonella. Always wash the knife before cutting into new fruits or vegetables. While this may seem tedious or annoying an ounce of prevention will ensure your picnic goes off without a hitch.SEE ALSO: 3 Diet Rules for Optimal Results
It’s the season for backyard barbeques, poolside picnics, and afternoon soirees. What’s better than enjoying the nicer weather by taking your workouts outside and dining al fresco with family and friends? The one thing you don’t want at your outdoor gathering are hidden dangers you can’t see—food borne illnesses. Practice healthy outdoor dining etiquette at all times this summer in order to avoid experiencing food poisoning and a visit to your local ER. Keep in mind that food poisoning can come on a few hours later and up to several days after eating contaminated foods. Some common signs are abdominal cramping and pain, vomiting, diarrhea and/or fever. More serious symptoms are dehydration and blood in vomit or stools. If you experience any of these symptoms and suspect it’s food poisoning, call your doctor right away. Oftentimes, symptoms will clear up after a few days on their own but sometimes antibiotics may need to be prescribed.
Here are some food safety and prep tips from David A. Knauf, MPH, RS, Board of Health Director in Darien, CT, to ensure your outdoor party goes off without a hitch.
Keep Raw Foods Away From Cooked Foods
Raw foods contain bacteria that are killed during the cooking process. Cross contaminating raw and cooked foods can put your diners at risk. Always wash plates and utensils in hot soapy water before re-using them with either raw or cooked meats, seafood or poultry.
If you’re cooking outside in a place without a proper hand washing station use antibacterial wipes from your wrists down and the tops of your hands, making sure you get under your fingernails as well. Antibacterial gel will work in a pinch, too.
Always Defrost and Marinate Foods in the Refrigerator
Don’t leave foods to defrost or marinate on the kitchen counter or outside on a picnic table before grilling. Foodborne bacteria will multiply much faster when defrosting or marinating any where other than the refrigerator. If you plan on using the marinade as a dressing or dipping sauce make sure you put extra aside to brush or drizzle on later. Never use the excess that the raw protein was marinating in, as this could cause gastro intestinal issues and will surely put a damper on your diners’ after dinner experience.
When it’s party time and everyone is having fun mingling and socializing it can be easy to lose track of time and not remember how long foods have been out. Cold and hot foods should not be left out for more than two hours. If the sun is high and it’s over 90 degrees out shorten that duration to one hour. Hot foods should be insulated and wrapped tightly in foil to keep warm. A safe temperature is about 140 degrees or higher to ensure safety. If grilling chicken or poultry outside, make sure it’s cooked thoroughly. If using a meat thermometer it should reflect 165°F. All hot foods should be consumed within two hours of being removed from the grill and properly insulated, not left out open to the elements.
Cold foods, salads made with mayonnaise, cheese or dairy and desserts should be kept on ice. When the ice melts it should be drained and replaced promptly and covered. As long as these food types are kept cold and covered you should be fine. Do not eat dips or salads that have been sitting out uncovered and exposed. All those foods should be discarded and not saved as leftovers. Also, remember if you’re driving a longer distance to your party don’t put coolers in the trunk or way back. Those areas tend to hold heat and may cause foods you want cold to warm up. Keep all coolers and foods that need to stay cold in passenger areas.
If you won’t have access to a sink and/or clean water at your event make sure to wash and prep all veggies and fruits before you leave home. Even though they appear to be protected by tough skins, it’s very important to wash melons before cutting into them. Any bacteria on the skin will transfer into the fruit once you start slicing into it, putting you and your diners at a higher risk for salmonella. Always wash the knife before cutting into new fruits or vegetables. While this may seem tedious or annoying an ounce of prevention will ensure your picnic goes off without a hitch.
