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SOUTH DAKOTA DEPARTMENT OF HEALTH
FOR IMMEDIATE RELEASE: Friday, May 25, 2007
FOR IMMEDIATE RELEASE: Friday, May 25, 2007
CONTACT: Lon Kightlinger, (605) 773-3737
Keep food safety in mind for summer picnicking and camping
PIERRE, S.D. – Memorial Day signals the start of the summer picnicking and camping season and a health official reminds South Dakotans to remember safe food handling practices. Cooking and eating outdoors can mean a breakdown in normal household food safety precautions which can result in bacterial food borne illness, commonly referred to as food poisoning.
“Nothing will spoil a camping trip, picnic or a family reunion like a bubbly-crampy belly and diarrhea,” said Dr. Lon Kightlinger, State Epidemiologist for the Department of Health. “The best way to protect yourself, your family and friends from food borne illness on summer outings is with safe food handling practices.”
Dr. Kightlinger said the major bacterial food borne illnesses reported in South Dakota are Campylobacter, Salmonella and E. coli. In 2006 there were more than 400 of these disease cases reported in South Dakota residents – and these represent the tip of the iceberg.
Although these diseases can be transmitted by food, they can also be spread directly by farm animals and their manure. South Dakota has especially high rates of these diseases when compared to the rest of the country.
Another common, but grossly underreported illness is “staph food poisoning” which is caused by the toxins of the common Staphylococcus aureus.
The department recommends the following precautions when preparing, storing, and cooking food for picnics, barbecues, boating lunches and campouts.
Transporting Food
- Keep cold food cold, at or below 40°F. Place in a cooler with ice or frozen gel packs. Consider packing beverages in one cooler and perishable food in another.
- Pack meat, poultry, and seafood while still frozen so that it stays cold longer. Be sure to keep raw meat, poultry, and seafood securely wrapped so their juices don't contaminate cooked foods or foods eaten raw, such as fruits and vegetables.
- Keep the cooler in the air-conditioned passenger compartment of your car, not in the hot trunk. Limit the times the cooler is opened.
Before Beginning
- Food safety begins with hand-washing even in outdoor settings. And it can be as simple as using a water jug, some soap, and paper towels.
- Consider using moist disposable towelettes for cleaning your hands.
- Keep all utensils and platters clean when preparing food.
Safe Grilling
- Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade.
- When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure.
- Beef, veal, and lamb steaks and roasts: 145°F for medium rare, 160°F for medium, and 170°F for well done.
- Ground pork and ground beef: 160°F.
- Ground poultry: 165°F.
- Poultry breasts: 170°F.
- Whole poultry (take measurement in the thigh): 180°F.
- Fin fish: 145°F or until the flesh is opaque and separates easily with a fork.
- Keep grilled food hot until serving by moving it to the side of the grill rack, just away from the coals where it can overcook.
Serving Food
- Keep cold foods cold and hot foods hot.
- Do not use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water.
- Keep hot food hot, at or above 140°F. Wrap well and place in an insulated container.
- Place foods like chicken salad and desserts in individual serving dishes directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
- Don't let perishable food sit out longer than two hours.
- Food should not sit out for more than one hour in temperatures above 90°F.