Memorial Day weekend is the unofficial kickoff to summer season. And picnics is usually a enjoyable approach to start the summer season season. But improper dealing with of the food can imply hassle within the type of foodborne germs. Before you fill your cooler, evaluation these tips for safer picnics.
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Please courtesy: “Mayo Clinic News Network.” Read the script.
Picnic tip No. 1: When you open the cooler, keep watch over the clock.
“The general rule is to have food out only two hours,” says Kate Zeratsky, a Mayo Clinic registered dietitian nutritionist. “However, on a hot day – 90 [degrees Fahrenheit] and above – you want to limit the time that food is out in that hot weather to one hour.”
She provides, “You might even consider a bowl of ice. And, then, sit your food container in that ice. That can help maintain a cool temperature.”
Picnic tip No. 2: Pay particular attention to proteins.
“Bacteria like protein,” says Zeratsky.
So preserve meat chilly till it hits the grill. Then, use a meat thermometer to ensure it’s cooked to a protected temperature. At least 160 levels [degrees Fahrenheit] for floor meats and 165 [degrees Fahrenheit] for poultry.
Picnic tip No. 3: Shield your sweets, together with those from Mother Nature.
“Fruit, with its natural sugars, is going to attract some bugs,” says Zeratsky. “So you might want to keep it covered.”
And picnic tip No. 4: Better to be protected than sorry.
“When unsure, throw it out. You don’t need anybody to get sick.”
