How to keep picnic food safe

No matter how pleasant eating outside in the sun can be, it can also be the source of bacteria infections as well as accidents. Keep in mind the advice below to make your picnics as safe as possible.

To keep unwanted guests such as Salmonella and E. coli from your picnic, follow this basic advice:

• Keep hot foods hot and cold foods cold. Anything perishable should be kept at room temperature for no more than two hours.
• Bring along antibacterial wipes or hand-washing liquid to clean your hands before laying out (and eating) the food.
• Bring two coolers: one for food and one for drinks. Since you'll probably open the drinks cooler more often than the food cooler, this prevents warm air from reaching your perishables.
• Avoid bringing anything made with fresh eggs, which can become a breeding ground for bacteria.
• Avoid bringing meat, fish, potatoes and pasta mixed with mayonnaise. These foods can reduce the acidity of the mayonnaise (which keeps bacteria at bay), encouraging the growth of bacteria. Instead, bring your salad ingredients in separate containers and mix when you're ready to serve.
• Keep your cooler in an air-conditioned car.
• Thaw meat before grilling so it cooks evenly. Cook to an internal temperature of 71°C (160°F). Poultry should cook to 82°C (180°F).
• Keep raw meat, fish and poultry (and the containers on which they sit) separate from cooked foods.
• Wash the outer surface of fruits, including melons, well before cutting.

• Of course, grilling aficionados will debate this point for hours. But from a safety point of view, there are more reported deaths and injuries due to carbon monoxide poisoning from charcoal grills than there are burns due to propane-grill fires.
• In terms of cooking, propane cooks more evenly, so you have fewer cases of food that's raw at one end and well-done at the other.
• Plus, the smoke from charcoal is unhealthy for you, whether breathed in while cooking or eaten via the grilled food.

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