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.
MENTIONED IN THIS ARTICLE
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.
Also Mentioned on This Page
Gether
General Mills
General Mills, Inc
Minneapolis
Minnesota
U.S.A
A.P.O
F.P.O
Geners
Nestea
Nestea Oc
Nestle Compary, Inc
P.O
Elm City
USA
the Nestlé Co., Inc
Niestea