Summer is the real time to party outdoor. Summer picnics and barbecues can be a breeding ground for food-borne illness if you don't follow a few
Summer is the real time to party outdoor. Summer picnics and barbecues can be a breeding ground for food-borne illness if you don't follow a few simple rules. Food experts at Cedars-Sinai Medical Center would like everyone to enjoy the warm weather without the bother of a bout of food poisoning.That's why they've just issued a few timely reminders on how best to prepare and store dishes intended for picnics and barbecues.
Mostly, under these situations, one will find oneself handling raw meats and fish (for the barbecue) alongside chilled foods like salads. It's especially important to avoid cross-contamination by washing your hands often, using separate plates and chopping boards for different foods. Temperature is important too - hot food needs to be kept really hot (take care to barbecue meats and fish thoroughly) and cold food must not be left out in the sun (especially if it contains mayo). Perhaps, melon has proved to be a real health hazard. It's a cool refreshing fruit so you'll probably want to include it on your picnic menu - if so, wash the outside, even if it already looks clean. And never leave it without refrigeration for more than four hours - otherwise, a melon should always be kept on ice.
