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Southern Illinoisan in Carbondale, Illinois

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This newspaper page contains 4 articles. Subscribers can read the full text of each article.

Newspaper

Southern Illinoisan

Location

Carbondale, Illinois, United States of America

Date

Aug 29, 1979

Page

6

Perishables First Rule for Safe Picnic Packing

Marilyn S. Hungerford offers practical guidance on keeping foods cold and safe during picnics and packed meals. She covers cooling methods, insulated containers, and the use of ice packs, newspaper insulation, and freezer options to preserve temperature. Emphasis is placed on packing wisely, portion control, and including foods from all four food groups.

Keep hot foods hot cold foods cold

Home economist warns that food-borne illness can follow poor handling and improper temperatures. Hot foods must stay above 140 F and cold foods below 40 F to prevent toxins from bacteria such as Staphylococcus, Salmonellae, Clostridium perfringens, and Clostridium botulinum.

Marilyn S. Hungerford Franklin County Home Economics Extension Adviser

Food safety guide warns of salmonella and other risks

Contaminated foods like poultry and eggs can cause diarrhea, cramps, and fever within 12 to 36 hours. The guide covers Salmonella and Clostridium perfringens, cross contamination, safe cooking temperatures, proper hand hygiene, and refrigeration practices to prevent illness. It emphasizes heat to kill bacteria, avoid tasting from spoons, and proper thawing and storage to prevent spoilage.

Planning safe picnics starts at the store

The article urges shoppers to plan grocery trips so perishables like meats milk eggs and frozen items are picked last to reduce spoilage and cross contamination. It warns about dented cans cracked jars and spoiled foods and advises using coolers and gel packs for long trips.

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