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Barbecue and Picnic Food Safety
Causes of Food Poisoning
Unwashed hands, undercooked meats,
cross-contamination from raw meats to other foods, and eating unwashed
fruits and vegetables can spread E. coli, Salmonella, and other
germs at picnics and barbecues.
What many people call
"stomach flu" or "intestinal virus" is often food poisoning.
Illness can range from mild nausea to a serious condition requiring medical
treatment and hospitalization. Young children, older adults, and people
with weakened immune systems are at higher risk for severe illness.
Wash Hands to Prevent Illness
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Wash hands with soap and water before and after preparing food,
especially raw meats.
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Everyone
should wash hands before eating to prevent passing germs to food.
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If you don't
have running water at a picnic or campsite, set up a make-shift hand wash
station using a water container with a spigot and wash with hand soap.
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As a last resort, waterless hand sanitizers or disposable hand wipes
can be used.
Cooking Meats
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Marinate foods in the refrigerator, not on the counter or outdoors.
Don't use the uncooked sauce that was used to marinate raw meat or
poultry on cooked food. If you do want to use the leftover sauce,
heat it until it comes to boil.
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Clean the grill and preheat coals until they
are lightly coated with ash.
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Thaw frozen meat before grilling so it cooks evenly. Use the
refrigerator for slow, safe thawing or thaw sealed packages in cold
water. You can use the microwave, oven, or stove to thaw or partially cook the meat
if it then goes immediately on the grill.
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Cook the meat to a safe internal temperature. Use a food thermometer
to be sure. Place the food thermometer in the thickest part of the
meat, avoiding bone, fat, or cartilage.
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Ground beef, pork, and hamburger patties: 160 degrees F.
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Whole or ground chicken or other poultry: 165 degrees F.
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Hot dogs, sausages: 165 degrees F.
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Whole cuts (such as steaks, chops, ribs) of beef, pork, veal,
and lamb: 145 degrees. Allow the meat to "rest" for 3 minutes
before cutting or eating.
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Fish: 145 degrees F.
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Shrimp, lobster, and crabs: Meat should be pearly and opaque.
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Clams, oysters, and mussels: Until the shells are open.
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Never place cooked food on a plate that previously held raw meat,
poultry, seafood, or eggs. Be sure to have plenty of clean utensils
and platters to avoid cross-contamination.
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Warmer weather may be ideal for outdoor
picnics and barbecues, but it also provides a perfect environment for
bacteria and other germs to multiply in food and cause foodborne
illness. Extra precaution needs to be taken for meat, poultry, seafood,
and egg products.
Tips to Prevent Foodborne Illness
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Wash hands before and after preparing
food and before you eat.
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Avoid
cross-contamination of foods.
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Cook
meats thoroughly.
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Keep cold
foods cold - below 40 degrees F.
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Keep hot
foods hot - above 140 degrees F.
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Refrigerate leftovers immediately.
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Fruits, Vegetables, and Salads
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Wash fruits and vegetables with running water before
cooking or serving. Rub or scrub
firm-skin fruits and vegetables, such as melons, under running water.
Bacteria and other germs can be transferred to the inside of the fruit
or vegetable by cutting through it.
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Packaged
fruits and vegetables labeled "ready to eat" or "washed" don't need to
be washed.
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Pasta and
potato salads should be kept cold until serving. Contrary to common
thought, mayonnaise is not the potential problem with these salads.
These salad's other ingredients, such as potatoes, eggs, pasta, and
tuna, are better at producing harmful bacteria, so they need to be
chilled before combining to make the salad.
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Cut fruits, vegetables,
and prepared salads should be kept cold. When served
outdoors, consider placing the serving dish on ice or store
in a cooler after serving.
Traveling with Food
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Bring only the amount of food you think you'll use. Consider taking
non-perishable foods and snacks that don't need to be kept refrigerated.
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Use an insulated cooler with plenty of ice or freezer packs placed
around and on top of the food to keep it at 40 degrees F or below.
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Keep raw meat and poultry from contaminating cooked foods, or foods
meant to be eaten raw such as fruits. Place raw meat and poultry in
sealed containers or wrapped in plastic bags to prevent juices from
getting on other foods.
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Fill the cooler up. A full cooler will maintain its cold temperatures
longer than one that is partially filled.
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Keep drinks in a separate cooler from the food. The beverage cooler will
be opened frequently while the food cooler stays cold.
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If possible, transport the cooler in the air-conditioned part of your
car, rather than in a hot trunk. Keep the cooler out of direct sunlight
while traveling or at the picnic.
Leftovers - Don't Let Food Sit Out
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Don't let food sit out for more than two hours. On a hot day (90 degrees
or higher), don't let food sit out for more than one hour. Bacteria can
multiply quickly on food left out in warm weather.
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Store leftovers in a refrigerator or in a cooler with plenty of ice or
frozen packs. Leftover meat, poultry, seafood, and egg products should
be the first foods you want to keep cold. Salads and cut or cooked
fruits and vegetables should be kept cold.
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Throw away perishable food that has been sitting out too long. If the
ice or gel packs in the cooler have melted, and you can't keep the food
cold, throw the food out.
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Some foods such as breads, rolls, chips, crackers, and cookies are okay
to leave out but should be covered for freshness. Condiments such as
ketchup, mayonnaise, and mustard are acidic, so they are okay to leave
out for a picnic or barbecue.
Clean-up Properly
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Wash utensils,
plates, and food preparation surfaces with hot soapy water, then rinse.
Don't reuse plates or utensils that came into contact with raw meats
until they are cleaned.
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If away from
home, pack up dirty dishes to clean at home. Bring a separate box or
plastic bag to hold dishes that held raw meats.
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If camping
or away from home for a longer period of time, bring some water and
cleaning supplies with you to wash dishes for reuse.
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Clean the
grill and place trash in covered garbage and recycle bins to prevent
attracting yellow jackets, rodents, or other wildlife.
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. |