Picnics can be a fun way to enjoy nature.
But improper handling of the food can mean trouble in the form of foodborne germs.
Before you fill your cooler, review these tips for safer picnics.
“The general rule is to have food out only two hours,” says Mayo Clinic registered dietitian nutritionist Kate Zeratsky.
“However, on a hot day – 90 [degrees Fahrenheit, or 32 degrees Celcius] and above – you want to limit the time that food is out in that hot weather to one hour.”
She adds: “You might even consider a bowl of ice.
“And then, sit your food container in that ice. That can help maintain a cool temperature.”
“Bacteria like protein,” says Zeratsky.
So keep meat cold until it hits the grill.
Then, use a meat thermometer to make sure it’s cooked to a safe temperature.
At least 160 degrees [Fahrenheit, or 71°C] for ground meats and 165 [degrees Fahrenheit, or 74°C] for poultry.
“Fruit, with its natural sugars, is going to attract some bugs,” says Zeratsky.
“So you might want to keep it covered.”
“When in doubt, throw it out.
“You don’t want anyone to get sick.” – By Jason Howland/Mayo Clinic News Network/Tribune News Service
