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(NC)—You can never be too careful with outdoor meals at this time of year. Lots of sunshine and heat can easily turn picnics and barbecues into a breeding ground for harmful bacteria, such as salmonella—and nothing spoils summer fun faster than a dose of food poisoning.
“Our testing for gastro-intestinal related illness does increase somewhat during the barbecue season,” says Dr. Doug Tkachuk at LifeLabs, a leading diagnostic test centre. “So we can't over emphasize how important it is to handle, wash, and prepare food with those cautions in mind.”
Here are some LifeLabs food safety tips:
- Wash hands often during meal preparation to prevent bacteria from spreading.
- When using a cooler, separate raw meat from ready-to-eat foods, including vegetables, to prevent cross-contamination.
- Keep hot food hot and cold food cold. Cover hot foods such as steak, chicken or hot dogs in foil to retain heat and eat them right away.
- Cold foods should stay chilled at 4° C or below. Promptly refrigerate any food you plan to save for the next day.
- Cook your meats, fish and poultry thoroughly and use a thermometer to ensure they have reached the proper cooked temperature. Clean the thermometer each time you check.
- Use a clean plate when taking food off the grill. Remember not to put cooked food on the same plate that held raw meat.
- Melon is a favourite summer fruit but it is at greater risk of contamination due to its netted rind. Be sure to wash the surface thoroughly before cutting.. Do not leave cut melons at room temperature for more than two hours.
- Food items prepared with mayonnaise, or those high in protein should be chilled until served and as soon as possible again, after. Don't let them sit in the direct sunshine. Bacteria multiplies easily in moist foods and warm conditions
- Always keep food out of the temperature danger zone of 4° C to 60° C in which bacteria can grow. After only two hours in this temperature range food can become dangerous.
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