Bush: Keep food safe outdoors
Staff By CARLA Y. BUSH With summer in full swing and outdoor barbeques part of the weekly fare, an expert with University of Tennessee Extension reminds consumers that food safety can make or break an outdoor activity. "Whether it's a picnic at the park, camping in the mountains, or living on the boat, food is often a common denominator for fun," said Janie Burney, a professor of family and consumer sciences. Burney says these simple rules can keep foodborne pathogens from ruining your summer: - Plan ahead. If you are traveling with perishable food, place it in a cooler with ice or freezer packs. If your outdoor fun includes grilling hamburgers, Burney recommends you play it safe by handling raw ground beef carefully. "First, be sure you keep the meat cold (40 degrees F or less) until it is cooked," she says. "Second, cook ground beef to a safe temperature of 160 degrees F so that bacteria such as E. coli are killed. E. coli can cause severe stomach cramps, diarrhea (often bloody), and vomiting. Some infections are mild while others are life threatening. Young children, older adults and individuals with weakened immune systems are more likely than others to develop severe complications," Burney said. "Third, when deciding when your hamburgers are cooked enough, use a thermometer. You cannot tell by the color," Burney cautions. She recommends you insert the tip of the thermometer into the side of the burgers to check that the temperature as reached 160 degrees F. "You should also clean your hands and anything that comes in contact with the raw meat thoroughly with soap and water so that you do not cross-contaminate other foods," Burney said. She also notes that it is best not to rely solely on hand sanitizers. In the event of a ground beef recall, return your meat to the store for an exchange or dispose of it, she said. Don't take chances-when in doubt, throw it out! For more information, contact Carla Bush, UT Extension family and consumer sciences agent at 563-2554.
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