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Dr. Darr Asks...
Picnic? Or Petri Dish?
In the laboratory, scientists grow bacteria cultures in petri dishes containing moist proteins that are gently warmed. In such an environment, bacteria grow quickly. A similar environment? The picnic basket!
Food-borne illnesses happen all year round, but especially when food is prepared and then eaten later. The sources of most food-borne illness are salmonella, E. coli, and campylobacter. Various strains of strep and other viral infections can also be transmitted through food.
Once a food is infected, the bacteria will multiply rapidly under the conditions found in many picnic baskets. These pathogens can't be tasted or smelled. So the best way to protect yourself is by practicing safe food-handling methods.
Food Preparation:
When preparing your picnic, always work on a clean surface. Use clean utensils and never go from cutting up one food to cutting up another without washing the knife and the cutting board. Don't mix raw and cooked foods.
Food Transportation:
Bacteria grow rampantly at room temperature. The rule of thumb is to always keep cold food cold and hot foods hot. Surround cold foods with ice and keep hot foods in good thermal bags made especially for transporting hot food.
Food Storage:
Use the foods quickly and store any leftovers immediately after serving. Don't let foods sit out at room or air temperature for more than 20 minutes. If food has stayed out at an unsafe temperature, throw it away. Don’t take the chance of eating foods that might make you sick!
