A picnic in the danger zone |
Food poisoning, on the other hand, is what happens when you eat something contaminated by a pre-formed toxin. For example, when someone preparing a pasta salad has an infected sore on his or her finger, whatever comes in contact with that sore becomes contaminated with the bacteria from the infection. It is the toxin produced by that bacteria – not the bacteria itself – whose ingestion results in the illness referred to as food poisoning.
The complete list of bacterial offenders that cause illness in humans is frighteningly long, but the following are some of the most common.
Staphylococcus aureus – Staphylococcus aureus, or S. aureus, are the bacteria responsible for most cases of food poisoning – it’s the one most likely to make an appearance at your picnic. S. aureus is most commonly found in foods requiring a great deal of handling in preparation; the more a food item is handled, the greater risk of becoming contaminated. Foods at increased risk include those containing temperature-sensitive ingredients, such as eggs or mayonnaise. If a bowl of potato salad, for instance, becomes infected with S. aureus bacteria, exposing the salad to room temperature or, even worse, unconditioned summer temperatures will cause the bacteria to multiply and produce the toxins that make us so ill. This is why the typical picnic salad has been named the culprit in so many cases of food poisoning.
Escherichia coli – Known by most as E. coli, these bacteria are most frequently associated with undercooked hamburgers, though outbreaks have also been traced to unpasteurized juices and unwashed vegetables. Although harmless strains of E. coli are found throughout nature, even in our own intestinal tracts, other types can cause diarrheal disease and both intestinal and urinary-genital tract infections. One of the most dangerous strains is enterohemorrhagic E. coli or EHEC. If ingested by a human, it can damage the lining of the intestine and cause anemia, stomach cramps and bloody diarrhea.
EHEC and its toxins can be destroyed by heat, the best way to keep yourself and your guests safe from infection is to thoroughly cook all beef products. So, before you drop the burger onto the bun, make sure that its internal temperature is at least 160oF. If you are one of the many who doesn’t put a thermometer in your burger, the next best way to ensure adequate cooking is to grill the meat until its gray inside. Rare hamburger are definitely to be avoided.
Salmonella – The U.S. Centers for Disease Control and Prevention (CDC) estimates that salmonellosis, the infection cause by Salmonella, affects 1.4 million people in the United States each year. Symptoms of salmonellosis, which is typically linked to the consumption of undercooked poultry and unpasteurized milk, may include acute intestinal distress with sudden onset of headache, fever, abdominal pain, diarrhea, nausea and vomiting. Because these symptoms can last for several days, resulting dehydration can be severe, especially for infants. The best way to avoid Salmonella infection is to think twice about how you prepare and serve poultry or poultry products, such as eggs, at your picnic. While it’s true that most picnic-goers would vehemently defend the safety of their chicken salad, it’s also true that Salmonella are bacteria to be avoided at any cost. Even though you may know to cook your chicken thoroughly, others may not.
If, however, you’re one of the many that regard chicken from the grill as a staple of picnic dining, please exercise caution in its handling and heating. Always wash your hands after handling raw poultry and make sure that it – or any uncooked meat, for that matter – does not come into contact with any other food item. Using the same cutting board or container for raw chicken and cucumbers is a sure-fire way to contaminate your veggie platter. Also, in order to ensure that all meat is cooked thoroughly, it might be a good idea to appoint yourself grill-master for the afternoon. (To be continued)
Campylobacter – According to the CDC, Campylobacter is the leading cause of diarrheal disease in the United States and causes between 5 to 14 percent of all diarrheal illness worldwide. Like Salmonella, Campylobacter is usually found in raw poultry and unpasteurized milk. Also, as with any bacterial infection, different people react differently. Some infections have no symptoms, while others may result in arthritis, meningitis or, rarely, Guillain-Bare Syndrome (GBS), the leading cause of acute paralysis in the nation. You can avoid Campylobacter infection the same way you would Salmonella; cook all poultry and poultry products thoroughly and wash anything that has come into contact with the uncooked food – most importantly, your hands.
• Clean: Wash hands and surfaces often.
• Separate: Don’t cross-contaminate
• Cook: Heat to proper temperatures
• Chill: Refrigerate promptly
These food handling rules should be followed at all times, but they’re especially important when preparing picnic food. Few know the significance of these four rules better than an experienced professional caterer, such as "Classic Style" picnics as well as its dedication to food safety precautions. When asked about his number one safety tip for getting off to a safe start, stresses the importance of keeping individual ingredients separated and chilled: When we’re doing potato salad, we always chill all of the ingredients before putting them together – even the potatoes, which are cooked and cooled prior to combining. If all ingredients are chilled, it lessens the opportunity for growth of bacteria. He also points out that when you’re talking about summer picnics, some food items that are known to spoil quickly, such as mayonnaise and other egg products, are best left to indoor events. If someone wants potato salad, try to interest them in a mayo-free dill potato recipe. Or if they want coleslaw, tell them about our vinaigrette coleslaw – also mayonnaise-free. More often than not, picnickers will insist on their traditional favorites, and when it comes down to it, his team are more than qualified to serve it all up as safely as possible. Also, for your own use and for the guests, take portable sinks to a picnic if the venue has no running water. The hand-washing process cannot be done enough. Most picnics, however, are not of the catered variety. You won’t have the luxury of a portable sink or refrigerator at your picnic in the park. This means that, unless you’re picnicking in the Arctic, it’s not enough just to prepare your food safely; you also have to keep it that way. The best way to do so is by using a cooler packed with ice or reusable ice packs. Also, in order to make sure the cooler stays cool en route to your picnic site, store it in the air-conditioned compartment of the car, not in the stifling heat of the car’s trunk. Once you arrive at the picnic, don’t simply plunk your dish down on the table and walk away. As a rule, food should not be left out in summer heat (temperatures above 90oF) for more than one hour, so insulating your contribution to the picnic buffet line is a must. Try nesting your dish or platter in a larger container of ice, or, if you have brought raw meat for grilling, keep it tightly wrapped in aluminum foil or plastic wrap until you’re ready to cook. This will prevent it from coming in contact with any other food items or serving utensils. In addition to maintaining your dish’s target temperature, you must also be sure to keep it covered. At a summer picnic, uncovered dishes draw the worst kind of uninvited guests – flies. If your main gripe with flies is the way they clash with your casserole or upset the color scheme of your buffet, you’ve got another thing coming.
As known carriers of Salmonella and E. coli, flies can wreak havoc on an unprotected picnic. By covering all food items, you can keep flies and the nasty bacteria they carry away from you and your guests. Also, be sure to wash your hands as often as possible, especially if you’ve been handling raw meat. If there is no running water available, bring disposable hand wipes or no-rinse anti-bacterial soap.