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Barbecue and Picnic Food SafetySimple Precautions to Help Prevent Food Poisoning
Causes of Food PoisoningUnwashed hands, undercooked meats, cross-contamination from raw meats to other foods, and eating unwashed fruits and vegetables can spread E. coli, salmonella, and a host of other foodborne diseases. What many people call "stomach flu" or "intestinal virus" is often food poisoning, resulting in symptoms from mild nausea to a serious condition requiring medical treatment and hospitalization. Especially at risk are young children, the elderly, and people who have diseases that involve the immune system, such as asthma, arthritis, cancer, HIV, diabetes, liver, and kidney diseases. Prevent Illness by Washing Hands Frequently
Cook Meats ThoroughlyThe safest way to ensure meats are cooked well enough is to use a food thermometer.
Consider serving chicken that has been precooked and chilled, or cooking chicken pieces in advance by boiling or microwaving in your kitchen before barbecuing. Take-out chicken is also a potential hazard if not kept hot or completely chilled before serving. Prepare Salads ProperlyWhile mayonnaise has been implicated as a cause of food poisoning, the real culprits in salads are the other ingredients (such as potatoes, eggs, pasta, and tuna) that are often combined with mayonnaise before being thoroughly chilled and then left at room temperature for several hours. Bacteria can be introduced and multiply while ingredients are warm. Thoroughly chill salad ingredients, including mayonnaise, before combining. Even canned tuna needs to be pre-chilled, unless you will be eating it immediately after opening the can. Transport potato, macaroni, and other salads on ice to keep them cold. When outdoors, consider nesting the salad bowl in a larger bowl filled with ice. Wash Fresh Fruits and Vegetables
Store Leftovers Properly
Cook and Clean-up Properly
For other tips on outdoor food preparation, see the USDA's safe food handling fact sheets, Food Safety While Hiking, Camping, and Boating and Barbecue and Food Safety. |
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