The Arrival of Warmer Weather Brings Need for More Food Safety

As the warm weather rolls in and the temperature begins to rise, most people plan to spend their evenings relaxing with a tall glass of their favorite cold beverage, a steak on the grill, and perhaps some potato salad on the side.

This meal may sound innocent, but in fact could prove dangerous. Warm weather, health experts warn, is a time of year when bacteria are more than willing to have a field day in the variety of protein-rich foods--such as meat and potato salad--that Americans consume. Improper handling and preservation of such foods can lead to one of the many forms of food poisoning caused by these microscopic organisms.

Unfortunately, says Chris Lecos, information specialist at the U.S. Food and Drug Administration’s Office of Public Affairs, the consumer often cannot tell when an item is contaminated. Milk products, eggs, meat and poultry are common foods that should be given careful preparation. For that reason, it is essential to follow some basic safety tips when planning a cookout or outing.

It is important, says Susan Templin of the U.S. Department of Agriculture’s Meat and Poultry Hotline, to be “conscious about keeping the food cold.”

Food should not be left out at room temperature for more than two hours. The critical temperature range in which bacterial growth is greatest is between 45 degrees and 140 degrees Fahrenheit. Some bacteria are inevitably present, but to keep the level safely low, cold foods should be kept below 45 degrees, and hot foods should be heated above 140 degrees.

Templin said that when transporting food, it is necessary to start with cold food and to keep it cold. Insulated coolers provide a suitable environment as long as the container is stocked with ice or frozen drinks. Even freezing such foods as meat ahead of time ensures that they will be thawed but still chilled several hours later.

Many consumers make the mistake of buying a fast-food product, such as fried chicken, Templin said, then leaving it out all day, assuming that because it is already cooked, it is safe. She warns that unless the food is going to be eaten within two hours, it should be kept cold.

Another misconception exists over the culpability of mayonnaise.

Says Templin, “Mayonnaise is not the problem. It may actually inhibit bacteria from growing.” The problem arises when mayonnaise comes into contact with cold cuts or other high-protein foods. It is important, therefore, to handle prepared salads containing mayonnaise with special care.

Many consumers like to use “partial cooking” as a way to cut down on grilling time. By only partially cooking meats in the oven, however, back-yard chefs run the risk of encouraging bacterial growth. As long as the meat goes right from the oven to the grill, Templin says, the food is fine. The situation becomes dangerous if partially heated meat is left sitting, and then partially heated again. It is possible that neither of these incomplete cooking times reaches high enough temperatures to kill the bacteria present.

The following are quick safety tips, courtesy of several food experts, aimed at helping the consumer be more aware of common mistakes:

--Avoid cross-contamination. This involves the contamination of cooked foods such as poultry by raw meats or vegetables. Templin names shish-kebabs as a good example of how cooked food coming in contact with raw food can provide bacteria with a warm place to grow. To avoid cross-contamination, do not carry cooked meat from a grill to the kitchen on the same plate as the raw meat.

--Remember to always wash hands, kitchen counter and utensils after each use, and especially between raw foods and cooked ones.

--When making sandwiches, suggests Lecos in his June 1985 article from the Food and Drug Administration’s Consumer magazine, it is best to use frozen bread and thoroughly chilled ingredients to make sure the products stay cold.

--Cook all foods completely, with special attention to meats and poultry. Refrigerate leftovers immediately.

--Marinate meats in the refrigerator and not on a kitchen counter. Although marinade acts to kill bacteria, the consumer cannot count on it to prevent harmful bacteria growth over a span of a few hours. When preparing a sauce that will also be used for basting during cooking or for dipping later, it is a good idea to set some aside, so that all of the sauce does not come in contact with the raw meat.

--Avoid consuming raw eggs, says Templin. When making homemade ice cream or other dishes, look for recipes that call for a cooked base, one in which the eggs are not raw.

--When packing a cooler for a picnic, store all items in separate plastic bags, so the juices from the various foods do not leak onto each other. The most perishable foods should be kept at the bottom of the cooler, where they will stay the coldest. If foods are being stored in containers, make them shallow to help speed the cooling process of the entire product. Lastly, always put the cooler in a cool place, whether it be in the car or under a tree.