Picnic safe this Fourth of July

By MARY SHEDDEN
MEDIA GENERAL NEWS SERVICE
Published: July 1, 2008

Nothing’s hotter this time of year than a Fourth of July picnic.
Really. It’s hotter than heck out there.
The blazing sun and the urge to gather outside for a meal can turn a celebration buffet into a toxic petri dish of bacteria.
“It’s really difficult in this heat,“ says Sarah Kreiger, a spokeswoman for the American Dietetic Association. When it comes to eating outside at a picnic, her safety barometer leans to the right of militant. “If you question it, pitch it,“ she says.
What makes it even tougher is that the need to pay attention to safety may translate to people making less-healthful food choices. That doesn’t have to be the case. There are many healthy choices that can be prepared and served safely for everyone at the picnic:


Hot and bothered: Heat affects all food negatively. Food served outside in temperatures above 90 degrees should be eaten or tossed after one hour. That rule shouldn’t put a damper on your ability to serve a wide variety of foods, says Danielle Schor, senior vice president for food safety at the International Food Information Council.
Simply put smaller amounts of food out on the serving table, and revise the menu every hour, she says. “It just takes some common sense.“


Hatin’ on the mayo: Potato salad, cole slaw, deviled eggs - classic picnic creations that include the quick-to-spoil condiment mayonnaise - can be a problem. Mayonnaise alone is too acidic for bacteria to grow in it, says the North Carolina Cooperative Extension service. But when mixed with other foods, especially finger foods and/or protein foods, bacteria can grow if it’s kept too warm.


Water good, sodium bad: When picking your picnic menu, think about hydrating guests. Salty potato chips do little to help sweaty folks. And soda - even cold - isn’t as good as ice-cold bottled water, Kreiger says. Also, don’t forget to clean dishes again once you get home, even if you washed them at the picnic site, say the folks at Ohio University’s wellness program. It will decrease the risk of bacterial contamination.


Slicing up the fruits: Unpeeled fruits, such as apples, oranges and bananas, are great for picnics, but remember to wash them ahead of time. Melons should be kept cold - and whole - until serving time. Bacteria, such as salmonella and shigella, sometimes can be found on melon rind, the North Carolina extension office says. Wash melons thoroughly before cutting, then promptly refrigerate cut pieces. Melons, unlike most other fruits, are not acidic and can support the growth of harmful bacteria.


Think outside the bun: Who says hamburger and hot dogs are the only proteins that can be served at a picnic? Kreiger always takes along a jar of peanut butter and whole grain crackers on summer treks. Hard, aged cheeses, which tolerate heat better than softer counterparts, also can be served with some baked pita bread triangles for a protein alternative. And remember, fresh, crisp veggies are a great option indoors and out.


Flipping burgers, not bacteria: If you’re planning to grill, make sure to use separate plates and spatulas for raw and cooked meat, Schor says. Using just one plate and spatula is a major source of contamination for E. coli. Also, don’t depend on looks to decide if meat is cooked, she says. Take an inexpensive meat thermometer to the picnic so you can tell when ground beef hits 160 degrees and chicken reaches 165.


Clean living, clean eating: Make sure to bring along hand wipes or sanitizers to any outdoor gathering. If animals are anywhere around the gathering - say at a children’s petting zoo - make the cleanup a must. “Animals harbor a lot of bacteria that doesn’t make them sick but makes you sick,“ Schor says.


No cooler, no worries: There are plenty of food options if you don’t have a cooler or warmers for your fare. Experts suggest peanut butter and jelly sandwiches, dried fruit, nuts, canned meat, fish or fruit, crackers, cookies and cakes.


Steer clear of the trunk: The heat in a car trunk can reach 150 degrees, so it’s best to transport coolers in the back seat. If possible, place the cooler in the shade and throw a blanket over it to optimize lower temps. That’s possible if you think ahead and pack drinks and food in separate containers.