C&J NUTRITION WEIGH IN ON SUMMER FOOD SAFETY: HOW TO KEEP FOODBORNE ILLNESS AT BAY

- C&J Nutrition, Contributing Writers

Those lazy, hazy, crazy days of summer are finally here!  Backyard barbeques, lounging at the beach, family vacations, and picnics in the park fill our days with great company and flavorful foods.  But as we move our meals outdoors, it’s important to make sure no uninvited guests -- in the form of bacteria and parasites -- show up to spoil our summer fun.

This time of year is the most prevalent for food-borne illnesses.  Sweltering temperatures and humid conditions create a breeding ground for harmful bacteria.  Especially at risk are young children, whose still-developing immune systems make it more difficult for them to fight off these invaders.

To help keep you and your family safe, we’ve grilled up this season’s hottest food safety tips. 

Supermarket savvy:

 It’s easy to forget about food safety when you’re not actually cooking yet – but the times that lead up to your outdoor event are some of the most important times to practice safe food handling.  Here are a couple tips for keeping your prep work safe!

- When shopping for your next barbeque, keep raw meats fresh by placing them in your cart just before check-out.
- Separate raw meats from other products to prevent juices from coming in contact with cooked or other raw foods.
- Place grocery items in your refrigerator within an hour after purchasing.
- Not planning to grill right away?  Move your poultry and ground meat from fridge to freezer within 1-2 days, and any other meats within 4 or 5 days to guarantee optimum freshness.

Chill out:
 
Bacteria thrive and grow in the “danger zone” of 40-140F – so cold foods must stay below 40 degrees. Packing up your cooler with plenty of ice and/or cold gel packs (and not over-packing it with food) so that it stays cool enough is a great start.   

- On hot summer days, foods should sit out for no longer than two hours.  If  temperatures reach the 90’s, food should be put away after one hour.
- When you’re ready to defrost frozen meats, allow them to thaw in the fridge rather than on your countertop.  
- If possible, pack two separate coolers -- one for beverages and non-perishable items, and the other for uncooked meats/seafood to prevent the spread of bacteria.
- Keep your cooler colder, longer by placing it in the shade or covering it with a blanket.
- Limit the number of times you open and close the cooler to retain as much cold air inside as possible.
   
Keep it clean:
 
Between trying to serve delicious fare in an appealing, though outdoorsy, way and chasing after running tots, hand washing often gets forgotten.  But, washing hands with warm water and soap both BEFORE and AFTER preparing food is crucial, according to a University of Arizona study that found that people have the most germs on their hands just after cooking!  

- If running water isn’t available, bring along plenty of antibacterial wipes for you and your little ones.
- Wash fresh fruits and vegetables well prior to the event by running them under cool water for at least 30 seconds while rubbing gently.  Wash well even if you don’t plan to eat the skin (such as on a watermelon); cutting fruits and vegetables transports bacteria into the inner parts of the food we eat. 

Take a vacation from cross-contamination:

Cross contamination often occurs when bacteria from raw meat, fish, or poultry is transferred to cooked foods (i.e. putting a cooked steak on the same plate the raw steaks used to be) or foods that are meant to be eaten raw are contaminated with foods that aren’t (i.e. a marinade that was on raw meat is used as a dressing for veggies.)  With some simple precautions, cross contamination will not be a part of your picnic in the park!

- Don’t reuse utensils or plates that previously held raw meats or juices.
-  Keep raw meats wrapped tightly to prevent contamination of other foods.
- When using a meat thermometer, always clean the tip each time you insert into a piece of meat.
- When marinating meats or fish, avoid reusing the same marinades that have come in contact with these raw foods.  Reserve some untainted sauce for dipping on the side. 
- If you must reuse marinade, bring juices to a boil first to wipe out any bacteria that might still be lurking around.

Too Darn Hot:

No one wants a dried out salmon steak or a blackened piece of meat, but you also don’t want to under cook meat, fish, and poultry either.  The only way to be sure food is cooked to the right temperature for destroying harmful bacteria is to bring along a meat thermometer. 

- Using a meat thermometer to check the internal temperatures of the following foods, make sure you reach these temperatures:
o    Poultry: 165 degrees
o    Pork: 160-170 degrees
o    Steaks and Roasts: 145 degrees
o    Ground meats: 160 degrees
o    Fish: 145 degrees
o    Foods hot off the grill should be kept at temperatures of 140 degrees or higher.  Move foods to one side of the grill, away from the coals, to keep food warm without overcooking.

There’s nothing wrong with a simple backyard BBQ, but sometimes it’s fun to get creative!  To spice up your family’s fun in the sun, try some of Tastybaby’s mouth-watering recipes--perfect for every summer soiree

Backyard BBQ: 
On the Menu:
Grilled Vegetables
Corn on the Cob with Cayenne Butter
Grilled Scallops wrapped with Prosciutto
Grilled Organic Tenderloin with Portobello Mushroom Rogout
Grilled Peaches (while your baby enjoys one of Tastybaby’s most popular flavors “Life’s a Peach!”)

Beaching It With Baby:
On the Menu:
Family Style Fish Tacos with Red Cabbage Slaw, Tomato, Avocado & Pineapple Salsa (with variations for every age!)

Picnics in the Park
On the Menu:
Cucumber Yogurt Dip
White Bean Hummus with Parsley
Dee Dee's Summer Salad
Marinated French Green Bean Salad
Parisian Purple Potato Salad
Grilled Chicken Sandwich with Goat Cheese, Bacon and Pea Tendrils