With fall weather and football season, “tailgating” and picnicking become popular activities. Tailgate parties and picnics can be lots of fun, with good friends and good food. Do not let your fun be spoiled by foodborne illness.
Foodborne illness, with its stomach cramps, diarrhea, nausea, headaches, and maybe even vomiting, can result from the improper handling of foods. The pathogens that cause foodborne illness grow at temperatures between 40 and 140 degrees F. This is called the “danger zone.” Foods prepared for outdoor eating can enter into the danger zone even when the weather is cool.
What foods are risky? Almost any food can be a source of hazardous bacteria, but most hazardous foods are moist and contain protein, these are known as Time/Temperature Control for Safety (TCS) Foods. This includes meats, poultry, fish, seafood, eggs and dairy products (cream pies, custards, and pastries that have cream fillings). Do not leave these foods in danger zone temperatures for more than two hours. Perishable foods or dishes containing perishable foods should be kept either hot (at or above 140 degrees F) or cold (40 degrees F or below). How do you do this?
Hot foods such as chili, soups, stews, and dips can be transported safely in a thermos if it has no cracks or leaks. Check the seal of the thermos for a tight fit. Keep the thermos clean, then right before use, rinse it with boiling water. Bring food to a boil before pouring it in the thermos. Discard leftovers if you cannot store them properly.
Wrap hot casseroles in several layers of aluminum foil, followed by newspapers and a towel. Or, use insulated containers. Hot casseroles should be served within two hours.
Cold foods can be transported in an ice chest with ice or cold packs to keep the foods below 40 degrees F. Pack the food in shallow containers and pre-chill them before placing them in the ice chest. Keep sandwiches cold or eat them within two hours.
Watch the clock on ready-to-eat and fast food, too. Fried chicken, deli foods, pizza, and hamburgers, for example, should be purchased just before the party and eaten within two hours. Or, purchase these foods in advance, refrigerate them until party time, and then reheat them.
When you don’t have time to take proper precautions, serve only non-perishable foods. Try canned meats, dried or cured meats, some hard cheeses, peanut butter, dried fruits, breads, cereal mixes, nuts, and popcorn.
Once the party starts, follow through with safe food handling practices. Keep hands, utensils and dinnerware clean (disposables make that easier to do). Spread a clean table cloth on the tailgate or picnic table and enjoy.
For more information on food safety tailgating or picnicking, contact Kate Whitney at the Bosque County Extension Office at 254-435-2331.
