July 31, 2003

Prairie Fare: Don’t Get Bugged at Your Next Picnic

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

After months of peering out at a snow-covered deck and picnic table, I welcome the opportunity to dine outside during warm summer months.

Yes, pesky mosquitoes and flies often pose an obstacle to outdoor meals. But the tiny "bugs" only visible with a microscope, like bacteria, are a greater concern.

Foodborne illness cases tend to increase from May to September, which corresponds to barbecue and picnic season. This increase is most likely due to moving cooking and serving outside. Bacteria can thrive on foods in warm, humid weather.

Most foodborne illness bacteria grow best at 90 degrees or higher. In a warm spot like a picnic table in the sun, the number of bacteria on foods like meats, fruit and salads can double about every 20 minutes. On hot days, therefore, perishable food should not be out for more than an hour.

What goes wrong when cooking and eating move outside?

A classic example concerns the barbecue chef’s handling of meat. When raw meat is brought to the grill, a common mistake is to place the cooked meat back on the plate that held the raw meat. Any bacteria in the juices on the plate get transferred back to the cooked meat. Bottom line: bring a clean plate to the grill.

Common picnic foods like watermelon and cantaloupe can be contaminated with E. coli O157:H7, Salmonella or other disease-causing "bugs." Slicing through an unwashed rind can contaminate the flesh of the fruit. Bottom line: wash melons thoroughly, use a clean knife for slicing and keep cut-up fruit cold.

Salads often require more handling in the kitchen, so there’s a greater chance for cross contamination to happen. Don’t blame the mayo, though. Dirty hands or contaminated ingredients are usually the problem. Bottom line: wash your hands thoroughly, avoid cross contamination in the kitchen, wash all fresh produce carefully and serve containers of salad over ice during serving.

If you travel to your picnic site, consider these food handling tips, too.

• Transport coolers in the vehicle’s passenger compartment, not in the trunk. Trunks can reach 150 F during the summer.
• If there are no handwashing facilities at the picnic site, bring moist towelettes.
• Bring a food thermometer to check doneness of meat. For example, burgers should reach 160 F and chicken breasts, 170 F.
• Use disposable plates and bring extra to help prevent cross contamination.
• Mosquitoes and flies can carry bacteria, too, so keep foods covered.

Here’s an easy recipe with a Southwestern flair to enjoy at your next picnic. Chill all ingredients before preparing the salad and pack in an ice chest if you’re traveling to a picnic site.

Black Bean and Salsa Salad

1 (12-oz) can corn, drained
1 (15-oz) can black beans, rinsed and drained
1-1/2 c. chopped celery
1/2 c. green onion, chopped
1/4 c. chopped cilantro
1 (14-oz) jar salsa (mild, medium or hot – your choice)
1/4 c. wine vinegar dressing or light or fat-free Italian dressing

Combine all ingredients except salsa and dressing. Blend salsa and dressing in a separate bowl. Pour dressing mixture over vegetable-bean mixture and toss gently. Refrigerate before serving.

Makes 6 servings. Each serving contains 160 calories, 1 gram fat, 6 grams fiber, 32 grams carbohydrate and 28 percent of the daily recommendation for vitamin C.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu

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