Food Safety for Summer Foods

Summertime picnics and family get-togethers are a lot of fun. The last thing anyone wants is to end a perfect day with food poisoning! There are certain foods that need to be handled safely to avoid an illness.

Meat, poultry and egg products all need to be chilled in a cooler until used, then placed back in the cooler as soon as the meal is over. Food can only stay in the danger zone (40° F-140° F) for two hours before bacterial growth may make it unsafe to eat. When it is above 80° F, bacteria grows even faster, and food should stay out a total of one hour or less.

Other foods that need special treatment are watermelon, cantaloupe, muskmelons, baked potatoes, and sliced onions. These products, once washed with cold water and sliced or cooked, need to be handled just like meat products. They can transmit E. coli if not washed appropriately, and handled safely. Plan to keep your melons, potatoes, and hamburger toppings chilled until just before serving.

Unfortunately, some people do become ill after a picnic or family gathering. Most people blame the potato salad, and most likely the mayonnaise. The potato salad may have made you ill, but the mayonnaise wasn’t to blame. Mayonnaise has acid in it, that actually helps protect the food. The culprit may be that the potatoes were not washed before cooking.

The key to a successful food gathering is to keep hot foods hot and cold foods cold. Remember to wash you hands often, and everyone should have a healthy summer!

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