Posted by Janet Harriett on Jul.02, 2009

ⓒ iStockPhoto - iophoto

Summer is cookout season, particularly on holiday weekends. Barbecues, picnics and cookouts are a great way to get together with friends and family, but also provide a perfect environment for foodborne illnesses. Bacteria cause two thirds of the cases of food poisoning in the U.S., and the conditions around cookouts are ripe for Staphylococcus, Clostridium perfringens and Salmonella, the three most common culprits in foodborne illnesses.

Foodborne illnesses from bacteria cause stomachaches, cramping, nausea, vomiting, diarrhea headache and fever lasting anywhere from a few hours to several days. While many cases of foodborne illnesses are mild enough confused with a viral infection and people will recover on their own in a day or so maintaining proper hydration, severe cases, including cases in children, the elderly and immune-compromised individuals can be life threatening or fatal. By paying attention to hygiene, cross contamination risks and temperature control, you can ensure that your summertime cookout is memorable, and not because everyone spent the next day in bed or in the hospital.

Hygiene

Even the best organically grown foods have bacteria. Some are present in the soils the produce is grown in, some may be inadvertently introduced during packing or processing, and some come from the environment. While bacteria can’t be avoided, they can be minimized to harmless levels. Hygienic preparation can head off many cases of foodborne bacterial contamination. Keeping hands, work surfaces and the foods themselves clean limits the amount of bacteria that make it to the table.

While meat has a bad reputation for foodborne illness, vegetables are a large source of bacteria that cause food poisoning. The raw vegetable platter may present just as much of a danger as the chicken, since raw vegetables and fruits aren’t cooked to kill the bacteria before being consumed. Melons in particular may have bacteria on the rind which is spread to the flesh when slicing.

• Wash your hands thoroughly before and during preparation
• Bring soap wipes and hand sanitizer to the cookout site for people to use when preparing, setting out or eating the food (soak paper towels in diluted liquid hand soap to make your own wipes)
• Use disinfecting spray on work surfaces
• Wash fruits and vegetables thoroughly

Avoid Cross-Contamination

Salmonella, e. coli, campylobacter and staphylococci are among the most common bacteria present in animal products, such as raw eggs, raw meats and unpasteurized dairy products. Proper cooking of the meats and eggs can eliminate most of the danger. However, keeping raw meats away from foods that won’t be cooked is essential for preventing foodborne illnesses.

• Use separate cutting boards and utensils to prepare meats and vegetables or other ready-to-eat fare
• Wash your hands between preparing meats and vegetables
• If you are traveling to a cookout, pack raw meats in a separate cooler away from prepared foods or foods to be served raw
• Don’t use the same platter for cooked meats as you did to take the raw meats out to the grill
• Discard marinade used with raw meats and mix a fresh batch for basting on the grill

Temperature Control

Bacteria that cause foodborne illnesses flourish between 40 degrees and 140 degrees Fahrenheit. At those temperatures, bacteria can grow to dangerous levels within hours. At cookouts, minimize the time that foods spend in the danger zone between 40 and 140 degrees by keeping hot foods hot and cold foods chilled.

One common misconception is that mayonnaise and mayo-based salads left out too long present a particular hazard. While homemade mayonnaise may contain raw or undercooked eggs that present a salmonella risk regardless of the time sitting out, commercial mayo is acidic enough to retard bacterial growth. However, when mayonnaise is mixed with potatoes, macaroni, vegetables or other foods that are lower in acid to make typical picnic fare, the mayonnaise can’t prevent bacterial growth. Mayo-based salads and dips should be kept cold, as any dish, but do not present a greater hazard.

• If you use previously frozen meats, defrost them in the refrigerator, not on a countertop
• When preparing cold dishes with cooked ingredients, like pasta or potato salad, cool the cooked ingredients quickly by spreading them in a shallow layer in a pan and refrigerating promptly
• Transport cold items to the cookout site in coolers with plenty of ice or cold packs
• Serve hot foods straight off the grill
• Cook meats and eggs thoroughly
• Put dips and salads in bowls of ice to keep them cold while serving
• Don’t keep any food out on the table or buffet longer than an hour, even on ice or heat

For more information, check out the Iowa State Cooperative Extension’s food safety information for picnics and tailgate parties.

Share

Posted under Food Facts, Food, Nutrition & Recipes.