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Don't Pack Bugs in
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Before fixing a picnic, be sure to prepare, store and pack food safely. Otherwise, the most dangerous bugs at your picnic may be the bacteria that you can't see according to Terry Egan, nutrition specialist, University of Missouri Extension.
"Because bacteria grow and multiply best at temperatures between 40 and 140 degrees Fahrenheit, food transported without ice or left out in the sun at a picnic won’t stay safe for long," said Egan.
According to Egan, keeping hands clean during food preparation and work areas and utensils clean before food preparation is important during picnics. So is the actual food preparation itself.
"If food is cooked ahead, make sure it has plenty of time to cool in the refrigerator. Pack the cooled food in an insulated cooler with sufficient ice to keep the food at or below 40 degrees," said Egan.
If you plan on packing take-out foods, Egan says it is best if you eat the food within two hours of picking it up. Otherwise, the food will need to be chilled and packed into the cooler.
"If possible, it is best to not put the cooler in the trunk. Instead, carry it inside the air-conditioned car. When at the picnic, keep the cooler in the shade, with the lid closed," said Egan.
Egan also recommends using a separate cooler for drinks so the one containing perishable food won’t be constantly opened and closed.
"Place leftover foods in the cooler soon after grilling or serving. Any food left outside for more than an hour should be discarded. If there is still ice in the cooler when you get home, the leftovers should be okay to eat," said Egan.
Meat items require special care on picnics. For example, Egan recommends removing from the cooler only the amount of raw meat that will fit on the grill. To be sure harmful bacteria is destroyed, cook hamburgers and ribs to 160 degrees, ground poultry to 165 degrees and poultry parts to 180 degrees.
"Do not partially cook meat to use later. Once you begin cooking meat, cook it until it is completely done," said Egan.
Sources:
Tammy Roberts, robertstt@missouri.edu, (417) 682-3579
Terry Egan,
egant@missouri.edu,
(417) 866-3039
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