If food is to be eaten cold, you should remember to prepare it well in advance to enable it to be thoroughly chilled. Pack with ice, ice packs or frozen juice containers. If it is to be served hot, heat it to as high a temperature as possible, then wrap in heavy aluminum foil before placing it in an insulated container.
To keep soups and beverages hot, use a Thermos flask. Special insulating jars are also available to keep foods heated or cold. (Remember that these containers will only help maintain food temperature.)
Transport coolers in the passenger area of the vehicle, not in the hot trunk. If you are picnicking, it is important that you place the cooler in a shaded area, such as under a tree. Replace the top after every use and avoid repeated openings, which will let in warm air. Whenever possible, pack beverages and perishables in separate coolers.
Prepare Food Safely
The risk of foodborne illnesses increases in the summer months for two main reasons. First, summer weather is often hot and humid, and the kinds of bacteria that cause foodborne illnesses, such as Salmonella and E. coli, multiply quickly in warm, moist conditions. The danger zone for rapid bacterial growth is from 4° C to 60° C (40° F to 140° F).
When shopping for the barbecue, buy cold food such as meat and poultry last. Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishable items. Perishable foods should be refrigerated as soon as possible and always within two hours.
As soon as you have arrived home, place meat and poultry in the refrigerator. Poultry and ground meat that will not be used in one or two days should be frozen immediately. Before grilling or barbecuing meat and poultry, make sure it is completely defrosted so that it cooks more evenly. Ideally, frozen poultry and meat should be thawed in the refrigerator, but you can safely thaw sealed packages in cold water. (Be sure to change the water hourly to prevent bacterial build-up.) You can also defrost meat and poultry in the microwave when the food is to be immediately cooked.
Meat and poultry can be marinated for several hours or days in the refrigerator (never on the counter) to tenderize or add flavour. If you are using the marinade as a sauce on the cooked food, reserve a portion of the marinade before placing raw meat and poultry in it. If the marinade used for raw meat or poultry is to be reused in a sauce, make sure it comes to a boil to destroy any harmful bacteria.
Make sure there are plenty of clean utensils and plates when preparing and serving food outdoors. To prevent foodborne illness, never use the same plates and utensils for handling raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can quickly contaminate safely cooked food. (Barbecue tongs are often used to handle both raw and cooked meats, resulting in food poisoning.)
Cook Food Well
Before you barbecue, thoroughly clean the grill using a wire brush, then pre-heat it in preparation for cooking. Cooking food until it reaches the proper temperature will ensure that harmful bacteria are killed. A digital instant-read food thermometer will tell you when meat and poultry are safe to eat. The safe temperatures for cooked foods are:
71° C (160° F) for ground beef (Burgers should be grey-brown in colour and the juices no longer red);
74° C (165° F) for leftover foods, and
85° C (185° F) for whole poultry.
If you have to check the temperature of the food more than once, clean the thermometer before using it again. Be sure to eat cooked food while it's still hot as bacteria can grow when food is allowed to cool down slowly.
Consider Safe Foods
If you will be away from home for a few hours before having your picnic, and you want to avoid the risk of foodborne disease, consider taking only non-hazardous foods with you. “Safe” foods ideal for picnics include nuts and peanut butter; bread, crackers, cookies and cake; jam, honey, syrup and candy; dry cereals and powdered milk (until mixed); raw, cooked and dry fruit; raw vegetables, pickles, relishes, mustard and ketchup; dried sausages, and canned fish and meat (until opened).
Finally, if food has been sitting out for more than two hours - whether cooked or not - throw it away.
Wash Those Hands!
Always wash your hands thoroughly with soap and water before and after preparing and/or eating food. Be particularly vigilant about washing them after handling raw meats, poultry or fish.
If no running water is available, use bottled water or antibacterial wipes.
Eating at the beach or park is rife with opportunities for tummy upsets. Outdoor outhouses often do not provide sinks or running water for washing hands, encouraging the contamination of foodstuffs with E. coli and other harmful bacteria. A nasty case of food poisoning can be as simple as a child using the beach facilities, running back out, and picking up a slice of melon from the picnic table.
Be On Creature Alert
Birds and other creatures “sharing” from the picnic table - although cute - can also contaminate food. Birds may carry germs on their feet (usually from standing on branches or similar structures that have been fouled by other birds). These germs may remain on the table, and be transferred to a bun, apple, or other piece of food carelessly deposited on the table between bites.
Your Pharmacist Says:
Food poisoning can often mean a day or so of stomach cramps and diarrhea. A number of diarrhea
medications can be found on the pharmacy shelves and the pharmacist will be happy to recommend one for your needs.
Always seek medical attention if a child has severe diarrhea or a fever, or appears to be dehydrated. Adults with suspected food poisoning should consult a doctor if they have diarrhea, stomach cramps, fever, or a headache that lasts longer than a couple of days. If you can't drink fluids or keep food down, have a high fever, yellow colour to the skin or eyes, cough up blood, or have worsening diarrhea, seek medical attention promptly.
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