By Christa Poggemiller| The Hawk Eye
With the new Centers for Disease Control and Preventionguidelines, we can get back to some of our favorite summer pastimes. After spending so much time indoors this past year, a picnic or barbeque can be a good way to reconnect with the spirit of summer.
When packing the picnic basket or the cooler, food safety may not be the first thing that comes to mind, but it should be. While staying hydrated, sunscreen and bug spray are important staples to summertime, proper food storage and preparation are just as important. The days are getting hotter and those foods that need to be kept cold can spoil quickly in the sun, and while youre flipping burgers or grilling kabobs, make sure you grab your meat thermometer to ensure proper cooking temps.
Cold foods need to be kept cold. Perishable foods like luncheon meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs or containers of frozen water. Wrap raw meat, poultry and fish securely and separately to keep their juices away from other foods. Food cross-contamination is the primary cause of foodborne illnesses. Each year, approximately 48 million people get food poisoning, or about one in six Americans.
While driving, keep the cooler in the coolest part of the car. Once outside, place the cooler in the shade or out of the sun whenever possible. Make sure to replace the ice in the cooler as soon as it starts to melt.
Bringing food to the proper cooking temperature helps to prevent foodborne illness. The best way to ensure food has been heated for enough time and at a high enough temperature to kill harmful bacteria is to use a food thermometer. Meat and poultry cooked on the grill often brown fast on the outside and may look done but may not be thoroughly cooked. Recommended food cooking temperatures vary according to the meat; poultry needs to be cooked at 165 degrees Fahrenheit; ground meat 160 degrees; and beef, pork, lamb, and veal must be 145 degrees.
What is a barbeque without spending time visiting? Of course, we leave the food out to snack on later. But after sitting in the heat for a couple of hours is it really safe to eat? Generally, if food is left out of refrigeration for more than two hours it may no longer be safe to eat and when the temperature is above 90 degrees, food should not be left out for more than one hour. If you plan to keep those leftovers, place the perishables back on ice once you finished eating to ensure they do not spoil or become unsafe to eat.
Whether you are planning an outside meal or just cooking at home, clean food preparation is a must. Always wash hands for at least 20 seconds with warm, soapy water before and after handling food. If you are away from home, find out if there is a source of potable (safe drinking) water for cleaning hands and surfaces. Otherwise, consider bringing water, disposable washcloths, moist towelettes and paper towels for cleaning hands and surfaces.
For more information regarding foodborne illness visit idph.iowa.gov/cade/foodborne illness. To report a foodborne illness, contact your local health department or the State of Iowa food poisoning report line at 844-IowaSic.
Christa Poggemiller is director of Des Moines County Public Health.
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In the Public Health: How to safely enjoy outdoor dining this summer - Burlington Hawk Eye
