As the warm weather rolls in and the temperature begins to rise, most people plan to spend their evenings relaxing with a tall glass of their favorite cold beverage, a steak on the grill, and perhaps some potato salad on the side.
This meal may sound innocent, but in fact could prove dangerous. Warm weather, health experts warn, is a time of year when bacteria are more than willing to have a field day in the variety of protein-rich foods--such as meat and potato salad--that Americans consume. Improper handling and preservation of such foods can lead to one of the many forms of food poisoning caused by these microscopic organisms.
Unfortunately, says Chris Lecos, information specialist at the U.S. Food and Drug Administration's Office of Public Affairs, the consumer often cannot tell when an item is contaminated. Milk products, eggs, meat and poultry are common foods that should be given careful preparation. For that reason, it is essential to follow some basic safety tips when planning a cookout or outing.
It is important, says Susan Templin of the U.S. Department of Agriculture's Meat and Poultry Hotline, to be "conscious about keeping the food cold."
Food should not be left out at room temperature for more than two hours. The critical temperature range in which bacterial growth is greatest is between 45 degrees and 140 degrees Fahrenheit. Some bacteria are inevitably present, but to keep the level safely low, cold foods should be kept below 45 degrees, and hot foods should be heated above 140 degrees.
Templin said that when transporting food, it is necessary to start with cold food and to keep it cold. Insulated coolers provide a suitable environment as long as the container is stocked with ice or frozen drinks. Even freezing such foods as meat ahead of time ensures that they will be thawed but still chilled several hours later.
Many consumers make the mistake of buying a fast-food product, such as fried chicken, Templin said, then leaving it out all day, assuming that because it is already cooked, it is safe. She warns that unless the food is going to be eaten within two hours, it should be kept cold.
Another misconception exists over the culpability of mayonnaise.
Says Templin, "Mayonnaise is not the problem. It may actually inhibit bacteria from growing." The problem arises when mayonnaise comes into contact with cold cuts or other high-protein foods. It is important, therefore, to handle prepared salads containing mayonnaise with special care.
