August 23, 2001 FOR IMMEDIATE RELEASE
Denny Fleenor - 206/972-8590 (office)
206/632-4399 (Home)
Don't Invite Germs to Your Labor Day Outing
Seattle, Wash. -- Eating outdoors with
family and friends in warm, sunny weather is one of summer's
basic pleasures, and will certainly be part of many people's
Labor Day weekend plans. The final weeks of summer will bring
the year's last chance for family outings, picnics and get-togethers
-- and an increased risk for food-borne illnesses.
"Bacteria really like the warm weather too," says Susan
Adams, a registered dietician and member of the Washington State
University Cooperative Extension faculty in King County. "And
they like many of the same foods we do."
But Adams points out that by following food safety basics you
can significantly lower the risk of food-borne bacteria crashing
the party and spoiling your fun.
Cleanliness is the most fundamental and effective food safety
practice. That applies to both hands and cooking utensils.
Wash your hands thoroughly and often when handling foods, especially
raw meats. Hands should not only be washed before handling raw
meat, but afterward as well to avoid transferring germs to other
foods. Knives, cutting boards and other utensils used with raw
meat should be washed with warm soapy water before being used
again.
"Always try to bring adequate water for hand washing and
for keeping cooking utensils clean," Adams advises. "To
conserve water you can scrimp a little while soaping up, but
always rinse well and dry thoroughly with a clean cloth or paper
towel."
If water is in limited supply Adams warns to be careful about
using water from lakes, streams or other untreated sources, even
for washing up.
"Remember that when you wash your
hands in untreated water any germs in the rinse water will stay
on your hands and could make you sick," she says. "You
can spread the germs when you handle food, touch someone's hand,
or touch your mouth or nose."
The solution? Always boil water from untreated sources, or treat
it with water purification tablets even if it's only for washing.
Temperature is always a major factor in keeping food safe.
"Bacteria love to grow in perishable foods like meats, fish,
eggs and dairy foods, the stuff many of us like to include in
our picnic baskets," Adams says. "They thrive at temperatures
between 40 and 140 degrees Fahrenheit, so they go crazy in the
warm summer temperatures."
The best precaution is to keep hot foods
hot, and cold foods cold. "Keeping foods 'stove-top' hot
through an afternoon picnic can be challenging, but ice chests
with plenty of ice can keep perishable foods cold until you're
ready to cook and eat," Adams says. "When you're ready
to picnic, set things out and let everybody enjoy the meal, but
once the plates are set aside get the perishables back into the
ice chest as soon as possible. That includes meats from the grill
and cooked starchy foods like beans, cooked rice and pasta."
If you're attending an outing where someone else is providing
the meal, look to see that hot foods are kept hot and cold foods
kept cold.
"If you're unsure, stick to foods or beverages in sealed
packages or foods that are generally safe at room temperature
like breads, crackers, chips and fresh fruits and vegetables,"
Adams says. "If the foods have been sitting out for several
hours you'll probably feel better tomorrow if you remain a bit
graciously hungry today."
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SOURCE CONTACTS:
Susan Adams
206-205-3161 sladams@wsu.edu
WSU employment and programs are available to all without discrimination.
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