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05/18/2007
Writer: Martha Filipic Source: Ken Lee, Food Science and Technology Last year, I got sick after a family picnic. How can we prevent food-borne illness this year? Food safety is more important in summer because microorganisms love heat. When you're cooking and eating meals outdoors and the weather warms up, take some special precautions. First, remember the No. 1 food safety rule: "Keep hot foods hot and cold foods cold." Usually, that means to be sure perishable food isn't kept at room temperature (or within in the "danger zone" of 40 to 140 degrees) for any longer than two hours. But if you're outdoors and temperatures reach 90 degrees or more, two hours is too long. In that heat, microorganisms can grow much more quickly, spelling trouble. On a hot summer day, food safety experts say to never let food sit out for more than one hour. Second, remember to keep it clean. Wash your hands before handling food, and pack sanitizing wipes for your picnic or keep them in your car. If you're grilling, don't use the same plate and utensils for the cooked meat as you used for the raw. Take care that raw juices from beef, pork, poultry or other meats do not contaminate your perfectly grilled main dish. Other tips:
For more tips, see the U.S. Department of Agriculture's food safety fact sheets at http://www.fsis.usda.gov/fact_sheets/. Click on "Seasonal Food Safety" and scroll down for food safety information related to barbecues, camping and boating, and other seasonal- or holiday-related topics. Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1044, or filipic.3@cfaes.osu.edu. Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road, Columbus, OH, 43210-1044, or filipic.3@cfaes.osu.edu. Editor: This column was reviewed by Ken Lee, professor of food science and technology, and director of Ohio State's Center for Food Safety and Security. |
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