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Update 7/5/05
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Caution required to keep picnic food safe

By Chris Lauderman
Special to The Times
Picnic season is here, and there are many precautions that must be observed for the activity to be safe and enjoyable.

Food poisoning is a serious threat.

“Cold food should be kept cold and should be eaten within two hours,” said Kathryn Dodrill, associate professor and Ohio State University Extension agent for family and consumer sciences in Washington County.
Dodrill stressed that the purpose of a cooler is to keep food cold, not to make something cold.

When packing food for a picnic, put items in the cooler in the opposite order that they will be used with the ice on top of the food.
Other important cooler safety tips include keeping it in the front where there is air conditioning, not in the trunk.

Also, when arriving at the desired location, put the cooler in the shade. At least two coolers should be taken with one holding only food and the other holding only beverages.

If a cooler is not an option on a picnic, suggested foods include canned or dried fruits, raw vegetables, hard cheese, canned or dried meats, dry cereal, bread, peanut butter, crackers and cookies.

Tablecloths should be laid on top of food in coolers for additional insulation for the ice packs already in the cooler.

Leftover food should be immediately stored in the cooler. If food sits outside for an hour or more, it should be discarded. If something appears or smells strange, it is probably full of harmful bacteria.

If you plan to use marinade later as a dip or basting sauce, set aside a portion before adding raw meat or poultry to it, or boil it for several minutes to destroy bacteria from raw meat.

Many people are aware of food hazards and take measures to stay safe.

“I always consider food safety when going on a picnic. I avoid mayonnaise and try to take food that will not perish quickly,” said Angela Schnabel of Williamstown.

Sanitary preparation is extremely important. Hands, work areas and utensils should be kept clean. Make sure not to use the same plate to carry raw and cooked hamburgers to and from the grill.

Ten thousand people die every year from food poisoning while many more become seriously ill. Symptoms of food poisoning are nausea, diarrhea, stomach cramps, weakness and flu-like symptoms.

Once infected with food poisoning, there is nothing a person can do. Thirty-seven billion dollars was spent last year on food poisoning-related events, including time lost for work, health bills and emergency room expenses.

Many people also worry about barbecuing because of the cancer risk associated with charred foods.

“As long as you are not cooking every breakfast, lunch and dinner on the grill, there shouldn’t be a problem,” Dodrill said.

Trim fat, precook to reduce grill time, increase space between food and the heat source, and avoid eating charred or burned portions of food, she said.