Wednesday, June 18, 2003

Four simple steps keep summer cookouts safe

Following four simple steps when dealing with food during summer cookouts can minimize the potential for food poisoning, says an infectious disease expert at Baylor College of Medicine in Houston.

"Bacteria flourishes in heat an humidity and so does food-borne illness, so extra precautions need to be made when preparing foods for the grill," said Dr. David Tweardy, chief of infectious diseases at Baylor.

Also, outdoor activities typically limit the safety controls usually found in a kitchen like a refrigerator and a sink, adding to the risk of food poisoning.

Tweardy recommends using a four-step process to keep family and friends safe.

Wash hands often: Use hot, soapy water before handling food and especially after using the bathroom, changing diapers and handling pets.

Separate foods: Cross-contamination can be a huge contributor to food-borne illness. Make sure to keep the juices from raw meats away from other foods and clean utensils and plates that came in contact with uncooked meats.

Fully cook foods: Cooking foods for a long time at high temperatures can kill all bacteria. Bring a food thermometer along and make sure the meats are fully cooked.

Refrigerate foods properly: Keep refrigerated perishable items, such as meats and potato salad, packed in a cooler with several inches of ice. Replenish the ice as soon as it starts melting.

"If food is left out for more than a couple hours unrefrigerated, it is probably not good to eat anymore," Tweardy said. "If you have questions about whether a food has set out too long, it probably has. Be safe and throw it out."

For additional food safety information about meat or poultry, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline.

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