Keep the Sizzle, Avoid the Sick

Food poisoning is such a popular storyline that it's been used in comedies like How I Met Your Mother, The Big Bang Theory, Parks and Recreation and Seinfeld. However, it's not funny to get sick in real life.

While summer is an exciting time for picnics and backyard barbecues, it also means we have to be mindful about the food we serve or eat at these events. Food poisoning isn’t just unpleasant; it’s potentially dangerous.

In America, there are about 48 million cases of foodborne illness annually. Approximately 128,000 of people end up hospitalized, and as many as 3,000 die as a result.

People who are especially at risk for the complications associated with food poisoning are pregnant women, babies, kids, adults 65 and older and those with pre-existing conditions like cancer or diabetes. In other words, people who may have underdeveloped or compromised immune systems.

So, to keep your guests hugging each other and not the commode, here are some ways to transport and serve your food safely.

Don’t cross food paths. Don’t cut vegetables on the same board as your raw meat, or reuse the same tongs and plates for raw meat as the food coming off the grill. Instead, get a clean platter and serving utensil to avoid spreading bacteria.

Serve splashy fruits and vegetables. Make sure to wash fruits and vegetables, including lettuce, to remove dirt, bacteria or pesticides lingering on your food. While you may think of bacteria as something that comes from meat, produce can also be tainted by insects, water or soil used during the growing process or it could have picked up cross-contaminants in your kitchen.

Keep things hot. Use a meat thermometer to make sure that poultry is at least 165° F and beef is at least 160° F. And while it may be tempting to go back for a second helping, make sure not to eat or serve anything that's been off the grill longer than two hours. Bacteria tend to thrive between 40° F and 140° F. You can re-check the temperatures with your meat thermometer, but don’t forget to wash it between uses with warm, soapy water.

Cool down, too. Cold items should be kept at least 40°F. If you're taking food in a cooler, the best practice is to pack it with ice or ice packs right before leaving home. In addition, you should pack raw meat in a different cooler than items like beverages or produce.

We hope these simple food safety tips keep your summer gatherings both safe and full of sizzle.

Back