Picnic Tips to Avoid Foodborne Illnesses

This is the time of the year we all love to do some picnicking with friends and family.  But, the warm weather means a higher risk of foodborne illnesses.  Shop Smart tells us how to pack your picnic basket the proper way to avoid foodborne illnesses.

Pack it right:

1. A full cooler will keep its cold temperature longer than one that's partially filled.
2. Wrap raw meat, fish, and poultry to prevent juices from contaminating other foods.
3. Don't let coolers cook in the sun.

Prep it right:

1. If you marinate meat, fish, or poultry before grilling, never reuse the marinate unless it's been boiled to destroy the bacteria.
2. Keep marinating food in the cooler until ready to grill.
3. Cook meats completely at the picnic site, not partially beforehand.
4. Don't use the same platter before and after you grill. Bacteria from raw food contaminate cooked food.

Cook it right:

1. Keep hot foods hot (over 140 degrees F) and cold foods cold (below 40 degrees F).
2. Use meat thermometer when you grill to keep track of temperature.
3. Color is not an indication of doneness!!

Serve it right:

1. Don't let food sit out for more than 2 hours, or 1 hour if the  temperature is above 90 degrees F.
2. If food stays out longer, toss it.
3. The acidity in some foods like mayonnaise and salad dressings may have a slight preservative effect, but don't take a chance.

- The Moms Buzz

source: Shop Smart, July 2008 Edition