The Shadow
BLACKSBURG, VA (VR) — It’s prime time for barbecues, cookouts and picnics, but the warm season also brings risk for foodborne illness.
That’s why experts are reminding the public to take care when eating outdoors this season, where high temperatures create ideal conditions for bacteria to multiply. The Centers for Disease Control and Prevention estimates that 48 million people get sick from a foodborne illness each year, leading to 128,000 hospitalizations and 3,000 deaths.
The U.S. Department of Agriculture also reports that foodborne illnesses spike during summer as more people eat al fresco. Outdoor settings often lack the environmental and safety controls of a kitchen, like refrigeration, washing facilities and sanitized prep areas.
“Safe food handling when eating outdoors is critical,” emphasized Melissa Wright, Virginia Tech food safety expert.
To reduce risk of foodborne illness, Wright recommends four key practices—clean, separate, cook and control temperatures.
Before prepping or cooking, wash hands and clean surfaces thoroughly. If there’s no running water, use a water jug, soap and paper towels. If surfaces can’t be cleaned, use disposable tablecloths, she advised.
Always keep raw meats and seafood, raw fruits and vegetables and prepared foods separated to avoid cross-contamination. And never reuse utensils between foods unless they’ve been washed in hot soapy water.
When cooking, follow temperature guidelines to ensure food is safe to consume. Steaks, roasts, pork and fish should be cooked to an internal temperature of 145 degrees, ground meats to 160 degrees and poultry to 165.
Once everything is cooked and ready, keep cold foods cold and hot foods hot. Avoid the “danger zone” between 40 and 140 degrees, when bacteria can form and quickly multiply.
Finally, keep uninvited visitors away from the party.
“Insects will land on just about anything and transfer microorganisms from place to place with reckless abandon,” Wright warned.
Research conducted at Pennsylvania State University found that bugs like houseflies can transmit as many as 65 diseases to humans. They often land on unsanitary surfaces—like in bathrooms or on trash—picking up bacteria that can be deposited on meals.
“If the bacteria ends up at your picnic, it can absolutely grow because of all the nutrients in foods,” Wright said.
She added that citronella candles, tiki torches, fire pits and grills make effective repellants, as smoke and unpleasant odors help keep insects away.
“Flies especially are attracted to refuse, so move your cookout away from trash cans, grass clippings, loose soil and anything else appealing to them,” she noted. “And keep your foods covered.”
For more information on food safety when dining outdoors, visit bit.ly/4066HW6 or bit.ly/4kFBsJP.
