Picnics and BBQs and Salmonella, OH MY!

2009-05-13T13:46:00.000-07:00

With the warm weather comes picnics in the park, trips to the beach, family reunions, BBQs and RVing. As you carefully choose your party guests, don't forget about the univited ones like Salmonella, Clostridium perfringens and Staphylococcus that can show up when food is left to sit out for too long.

By adhering to some basic precautions you can ensure that your family, guests and self are protected from the nasty symptoms of food borne illness.

Anything with EGGS should be kept at 40 degrees F. or below. Believe it or not, mayonnaise in dishes like potato salad, pasta salad and deviled eggs is not the culprit for food poisoning; it's the protein in the eggs that when tainted with bacteria cuases tummy upset and more. Consider keeping any egg based foods in a cooler or on a bowl of ice. There are even some great products on the market that contain a liquid that freezes when you put the container in your freezer for a few hours.

If you are preparing sandwiches or fried chicken for your feast, these meats as well as beef, pork, etc. can be cooked at home, cooled and then served chilled or at room temperature. But don't leave them to sit in the hot sun for too long. If you're BBQing at a picnic, it's best to serve these iems right off the grill. If you don't know how long that pile of burgers has been sitting on the plate, wait for a fresh one to come off of the grill. Once the internal temperature of any grilled meat dips below 140 degrees bacteria begin claiming the territory.

While you can keep fruits and veggies with thick skins uncut at room temperature for days, once they've been sliced they really should be kept on a bowl of ice, especially fruits such as watermelon, bananas and berries. Want to keep sliced apples looking fresh, dip cut slices in a lemon-lime soda before putting them on a chilled place. The acid in soda keeps the apple flesh from oxidizing an turning brown so quickly.

As for your condiments, mustard, ketchup, relish, mayo.. . . these commercial products tend to have generous amounts of preservatives in them helping them stay bacteria free on the picnic table. Store prepared mayo is acidic making it safe for the picnic table, but if left in the heat for too long, the fats can separate --now that's just a yucky condiment. Again, keep these items out of direct sunlight, and if you really love your guests, consider putting them in the cooler or in a bucket of ice -- your guests will appreciate the crunch of a cold pickle and chilled mayo on their burger.

For more summer food tips stop in to Sayrelyn's Culinary Classics in Oak Park, CA and talk with me, Chef Sharon Simpson. While you're there, let us show you our BBQ, picnic and camper friendly pre-made meals! www.youprep.com

In the Kitchen with Sayrelyn's

Picnics and BBQs and Salmonella, OH MY!