With the approach of summer, picnicking will be a special part of many activities. If picnic foods are not handled safely, they can cause foodborne illness. To prevent illness, take safety on your picnic.
   There are three reasons why picnic foods can be hazardous. First, food receives a lot of handling. Second, food is not cooled rapidly after cooking. And third, equipment to keep hot food hot and cold food cold is usually not used and food sits out for long periods of time.
   Keep picnic food safe. You can do that by preparing food safely. Wash hands before handling food and use clean utensils and containers. Do not prepare foods more than one day before your picnic unless it is to be frozen.
   Cooking foods in advance allows for more opportunities for bacteria to grow. Cooked foods need to be rapidly cooled. Over 67% of reported cases of foodborne illness are due to improper cooling. Frozen foods can be used if thawed in the refrigerator.
   Mayonnaise-based foods need to be kept cold. Mayonnaise alone is too acidic for bacteria to grow in it. However, when mayonnaise is mixed with other foods, (particularly those that have been handled a lot and/or are protein foods), bacteria can grow if this mixture is kept too warm.
   Cut melons need to be kept cold. Many people do not realize that melons, such as watermelons and cantaloupe, can cause foodborne illness. Bacteria, such as Salmonella and Shigella (common causes of foodborne illness), are often present on the rind.
   Therefore, wash melons thoroughly before cutting then promptly refrigerate cut pieces. Melons, unlike most other fruits, are not acidic and so can support the growth of harmful bacteria.
   Pack for safety. Keep cold food cold. Keep cold food at 40 degrees F or colder to prevent bacterial growth. To do so, pack cold foods in a sturdy, insulated cooler with plenty of ice or frozen gel packs.
   Freeze your own blocks of ice in milk cartons or plastic containers for use in the cooler. Put cold foods in water-proof containers or wrap in plastic wrap or aluminum foil and completely immerse in the ice inside the cooler. If using frozen gel packs or containers of homemade ice, place them between packages of food. Never just set containers of food on top of ice.
   The trunk of your car can reach temperatures of 150 degrees F so it is best to transport coolers in the passenger area of the car. When you arrive at the picnic site, put a blanket over the cooler and place it in the shade to maintain cold temperatures. Keep the cooler closed until ready to use the contents.
   Keep hot food hot. Keep hot foods at 140 degrees F or hotter to prevent the growth of harmful bacteria. Take-out foods or foods cooked just before being transported to the picnic can be carried hot.
   Wrap hot foods in towels, then newspaper, and place inside a box or heavy paper bag. Keep these foods warm on a lit grill or use within one hour. If you cannot keep cold food cold and hot food hot, take foods that do not need refrigeration.
   Examples include peanut butter sandwiches, dried fruit, nuts, unpeeled fresh fruit like apples, oranges, bananas, jelly sandwiches, unopened cans of food, meat, fish or fruit, cookies, cakes and crackers.
   Wash your hands. Pack moist towelettes if you think your picnic site might not have handwashing facilities available. Hands carry harmful bacteria and viruses that contaminate food and cause illness.
   Pack plenty of utensils and dishware. Never use the utensils and dishware that have touched raw foods, such as meat, fish and poultry, to store fresh or cooked foods unless they have been washed between use.
   Juices from some raw foods contain harmful bacteria that can contaminate other foods and cause foodborne illness. Because proper washing might be difficult at a picnic, pack extra plates and utensils to prevent cross-contamination. Better yet, consider using disposable plates.
Source: North Carolina State University
Cooperative Extension,
Dr. Angela M. Frasier, Food Safety Specialist