NEWS for North Dakotans
Agriculture Communication, North Dakota State
University
7 Morrill Hall, Fargo, ND 58105-5665
April 29, 1999
Food Safety Concerns Heat Up with Outdoor Temperatures
Warmer temperatures and a mouth-watering desire for grilled food are not all that's required for successful outdoor cooking. A food safety specialist with the North Dakota State University Extension Service says backyard cooks and campers need to be mindful of proper food handling and preparation techniques to prevent the appearance of an uninvited guest: foodborne illness.
Avoiding cross contamination, controlling the temperature of stored foods and cooking foods to a proper temperature are three keys for reducing the potential for foodborne illnesses, says Julie Garden-Robinson, extension food and nutrition specialist at NDSU.
"Cross contamination happens when you don't separate potentially hazardous fresh foods from other items," Garden-Robinson explains. "Keep raw meats in separate coolers away from fresh produce or desserts, for example. A common error many people make is to place their grilled meat back on the same plate that held the raw meat. Likewise, always use separate utensils to handle raw and cooked meats."
Frequent hand washing is another way to avoid cross contamination—not only during the summer for outdoor cooking but all season long and in all settings where food preparation occurs, Garden-Robinson says. Scrubbing with soap and water for 20 seconds is an effective way to remove bacteria. Research shows that using antibacterial soap will kill only about 1 percent more bacteria than washing with conventional soap. Most scientists do not recommend antibacterial products because there is some concern about developing "super bugs" that are resistant to antibiotics.
Water-free gels may be OK for camping if there are no hand washing facilities available. However, these products contain high concentrations of alcohol that dries out hands and produces small cracks in skin that may actually trap bacteria later on. Garden-Robinson says a better option might be to pack soapy cloths in plastic containers or bring packages of baby wipes along.
"Foods such as cantaloupe and other types of melons have been linked with foodborne illnesses. Bacteria such as Salmonella or E. coli may be present on the rinds," Garden-Robinson says. "If you slice up melons without thoroughly washing them first, you may be contaminating the flesh with whatever was on the outside. Given time and a warm temperature, the bacteria could grow to numbers great enough for illness to occur."
Keeping bacteria at bay is the key reason for closely monitoring the temperature of both unprepared and cooked food. And the old saw still applies: keep hot foods hot and cold foods cold, Garden-Robinson says. When it comes to food storage, the "danger zone" is any temperature between 41 F and 140 F. So the temperature of cold foods must remain below 41 F and hot foods above 140 F.
"Pack perishable food in coolers, and don't use your cooler to cool food. Start with cold food. Even the beverages you bring along should go in your cooler cold if there's also perishable food in the cooler," Garden-Robinson stresses. "And keep your cooler in the passenger compartment instead of in the trunk when you're en route to your destination. Once you've arrived, keep your cooler in the shade with the lid closed."
Safe temperatures for cooked foods vary. For example, ground beef should be cooked to at least 160 F, chicken breasts to 170 F and whole turkeys to 180 F. The only way to accurately measure the temperatures of cooked meats and other foods is by using a thermometer, Garden-Robinson says. The tip of the thermometer needs to be inserted into the center of the food or the thickest part of the meat.
"Be sure the thermometer isn't touching a bone," Garden-Robinson cautions. "And for casseroles, stay away from the edges, which are warmer. Measure the temperature in more than one spot too, whether grilled meat or side dish, because there may be hot and cold spots in the food you've prepared."
For easy reference, Garden-Robinson offers these tips from the nationwide Fight BAC! campaign:
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Source: Julie Garden-Robinson (701) 231-7187
Editor: Dean Hulse (701) 231-6136