Colusa Regional Medical Center,
Caring for Our Community

Practice Safe Picnicking This Summer

Summer is here! It is time to fill the picnic basket and head out for some fun in the sun.  Remember to play it safe when you fire up the barbecue, have a backyard party, pack a picnic lunch for an outing or load up the ice chest for a day of fishing on the river.  If you do not take care, you might catch more than you bargained for.

While a good barbecue is something that people look forward to every year, food-associated illnesses claim the lives of 9,000 Americans each year. According to U.S. Department of Health and Human Services, millions more become seriously ill as the result of a food-borne illness resulting in hospitalizations.

Microscopic organisms that cause food-borne illness are found almost everywhere.  Most of these organisms grow rapidly and can go undetected in food because they do not produce an odor, color, or texture.  Food transported without ice, or food left in the sun can become dangerous for us to eat.  You can prevent food-borne illnesses by handling and storing food safely.

In most cases of food-borne illness (food poisoning), symptoms resemble intestinal flu and last anywhere from a few hours to several days.  E.coli, Salmonella and Campylobacter are some of the most commonly identified food-borne illnesses caused by eating contaminated foods or beverages.

Practice these simple precautions to help prevent food poisoning:

Wash your hands and your children’s hands often!

It is important not to pass bacteria from one food to another when preparing a variety of foods at the same time. Washing your hands with warm soapy water for at least 15 seconds before preparing foods and after handling raw meats will significantly lower the risk of food-borne illness.

Keep cold foods cold – below 45 degrees Fahrenheit

Keep hot foods hot – above 140 degrees Fahrenheit

It is important that cold foods such as potato salad stay chilled throughout the day.  Cover hot foods and meats with foil to retain heat. Keep food out of the sun at all times!

At the end of the meal, make sure to immediately refrigerate all the food you intend to save.  Do not leave food sitting on the table or in the picnic basket to eat later or the next day.  This will help reduce the growth of bacteria in the food. 

Avoid cross-contamination of foods

Keep fruits and vegetables and ready-to-eat foods separate from raw meat.  Bacteria may be passed on when the juices from raw meats touch other foods.  Make sure to wash all fruits and vegetables, because you never know what has been touching them.  Always use two separate cutting boards, one for raw meat, and the other for fruits and vegetables.  Before cutting into fruit or vegetables, thoroughly wash the outer surface with water to remove surface dirt - even if they look clean.  Bacteria could live on the outside and might transfer to the edible portion when peeled or sliced.  Consider packing beverages in one cooler and perishable food in another.

Pack fresh food not leftovers

Leftover foods have a shorter storage life and can spoil quicker.  Make sure your food is fresh.  If you are planning take-out foods such as fried chicken or barbecue meets, eat them within two hours of pick-up.  Make sure to chill and pack in ice for transport. 

Cook meats thoroughly – well done!

The safest way to cook meats thoroughly is to use a food thermometer.  Follow the meat cooking time directions in your favorite cookbook or visit the U. S. Food and Drug Administration website at http://www.fda.gov for safe meat cooking temperatures.

Wash all plates and utensils between uses

Thoroughly wash platters, plates and cutting boards that have had raw meats on them.  Never use the same plate, cutting board or utensils once the meat is cooked!

Clean the barbecue before using

To be safe, use a wire barbecue brush on the grill before using, and turn the barbecue on high heat.  Allow anything that remains on the grill to burn off before putting meat or any other food on barbecue.

Keep your cooler cool

Keep ice chests out of the sun and hot trunks.  Try to keep them in the air-conditioned passenger compartment of your car with you. Limit the times the cooler is open.

Everybody is at risk for a food-borne illness, but certain people are at a higher risk, including young children, pregnant women, people over 65, and people who are immuno-compromised. Common symptoms of food poisoning are nausea, vomiting, and diarrhea.

The typical symptoms of food poisoning are nausea, stomach cramps, diarrhea and fever.  Keep yourself hydrated by drinking plenty of fluids.  Generally, the symptoms of food poisoning resolve by themselves without any specific treatment, except in severe cases.  If symptoms worsen or they persist longer than 24 hours, consult a physician. Watch out for warning signs:   blood in the stools and prolonged vomiting (which can eventually cause dehydration). Signs of dehydration, including a decrease in urination, a dry mouth and throat, and dizziness and diarrhea that lasts more than three days could be signs of a serious complication or illness.  Sometimes food allergies and infections can mimic the symptoms of food poisoning. Call 911 in an emergency.

For information on the symptoms of food poisoning, call Williams Urgent Care & Medical Center at (530) 473-5641 open 6 days a week Monday through Saturday.   After hours, call Colusa Regional Medical Center Emergency Department at 458-5821 ext. 283 or 458-5821 ext. 249.  CRMC is an equal opportunity provider and employer.

If you have questions, about food safety please contact the U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition's Outreach and Information Center at 1-888-SAFEFOOD.