It’s the 4th of July! Time for family, friends, fun, and, of course, food! This may not be the kick-off to barbecue season, but it certainly is one of the occasions that will be the most highly celebrated with outdoor food festivities. Outdoor BBQs and picnics can be a lot of fun, but they can also pose a lot of risks when it comes to food-borne illnesses.
What are food-borne illnesses?
Food-borne illnesses are extremely common, yet they are also preventable. Also known as food-borne disease or food poisoning, food-borne illnesses result from consuming food that has been contaminated by pathogenic bacteria, viruses, parasites, or even chemical or natural toxins. Eating or drinking contaminated foods or beverages causes symptoms which may include nausea, vomiting, abdominal cramps, and diarrhea (which can quickly lead to dehydration).
Food-borne illnesses affect 1 in 6 Americans each year, and many cases occur in the summer months. Outdoor events mean more opportunities for food to become contaminated, especially when those temperatures start to rise. According to the FDA, warm summer temperatures provide more opportunities for bacteria to thrive and multiply, which is why food-borne illnesses are so much more common in connection with outdoor food events, like picnics and barbecues.
Here are a few tips to follow that will help you prevent any encounters with food-borne illness when transporting, preparing, and serving food at your outdoor event.
1) Keep track of the temperature
Cold food needs to be kept cold—at 40°F or below—to prevent bacterial growth. Place cold food in a cooler with ice or frozen gel packs. Meat, poultry, and seafood can be packed while frozen to help them stay cool longer. Other foods can be packed on ice, but make sure you replace your ice frequently. Once served, don’t let foods sit out for longer than 2 hours (or one hour if the temperature is above 90°F).
Hot foods should be kept above 140°F. Wrap them up well and place them in an insulated container. These foods shouldn’t sit out longer than 1-2 hours after they are served either, depending on the outdoor temperature.
2) Organize your coolers
It’s a good idea to take multiple coolers to your outdoor events. One should contain non-perishables and drinks—the things people will be opening the cooler to access throughout the day. The other cooler should contain your perishables. This will ensure the cooler your perishables are in will stay for longer, preventing your perishables from being exposed to outdoor temperatures. Make sure, if packed together, any raw meat, poultry, and seafood are securely wrapped to prevent them from contaminating any of the prepared foods or vegetables that will be packed with it.
3) Clean your produce
All produce – even those with skins and rinds that are not eaten—should be cleaned in running tap water and dried in a paper towel before you pack it.
4) Grill safely
Marinate foods in the refrigerator and don’t reuse your marinade. Don’t reuse any platters or utensils that have previously held raw meat. Cook your food thoroughly, and if you partial-cook to reduce grilling time, grill your food immediately after it is partially cooked.
Following these simple tips can help you avoid food-borne illness at your picnic or outdoor BBQ, but if you experience symptoms that you suspect could be related to food-borne illness, don’t hesitate; drop into the urgent care center right away for evaluation and treatment.
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