PHILADELPHIA (WPVI) — Picnics and barbecues in the park or on the beach are a great part of summer, but the warm weather can quickly turn those delicious foods into nasty bacteria.
Consumer Reports’ Food Safety team shares important reminders to avoid food poisoning from summer menus.
The director of food safety research and testing at Consumer Reports says that because bacteria love the hot, humid summer weather, it’s the perfect time for harmful bacteria to grow quickly on food, which can make people who eat it sick.
More people get food poisoning in the summer than any other season, and Consumer Reports has some tips to help you enjoy a summer picnic more safely.
Here are some common mistakes to avoid when preparing a barbecue.
First, prepare and store your food and cooler the night before. Fill the cooler with ice to lower the temperature and keep your food refrigerated until you leave. Then, pack it full. Don’t leave any empty space and put new ice or ice packs on top.
If you’re driving far away, try to store food in an air-conditioned area of your car instead of in the trunk where it can get hot, and store your cooler in a shady spot once you arrive at the party.
Have a separate cooler just for drinks so the lid on your food cooler stays closed longer.
If you’re serving food for guests to help themselves when it’s time to eat, consider serving cold salads or side dishes in large bowls filled with ice.
You may already be wary of dishes containing mayonnaise or dairy on hot days, but make sure you don’t leave any foods out of your cooler for more than two hours, and only one hour if temperatures are above 90 degrees.
And resist the temptation to only partially cook meat at home: According to Consumer Reports, partially cooked meat can be warm enough to encourage bacteria growth rather than kill it.
The best thing to do is grill it at a party and use a meat thermometer to make sure it’s reaching a safe temperature.
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