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Show Care of lunch important for area picnickers This is the time of year when we go to family reunions, picnics and other outdoor activities. We usually, include a lunch. But, unless we take certain precautions in preparing prepar-ing and handling the lunch, we may be carrying a load of bacteria that can cause food poisoning. Lunches often sit in extreme heat for long periods of time, which is a ready made opportunity for food poisoning. poison-ing. You cannot see, smell, or taste the presence or growth of bacteria: such as salmonella, Clostridium, porfrigens or staphlococcus. Part of the problem with most common types of food poisoning - like samonella - is that it's difficult to distinguish from the stomach flu. Severe headache, abdominal cramps, vomiting, nausea, fever and I diarrhea may occur within 12 to 35 hours after eating and I may last two to seven days. I Remember these three guidelines: Keep it hot or cold. and keep it clean. Once meat and poultry prodcuts are heated above 155 degrees, salmonella are dead. Cold, especially freezing temperatures tempera-tures halts the growth of bacteria, though it may not kill them. Clean hands, clean counter-tops counter-tops and clean utensils are especially important in preventing pre-venting the spread of bacteria. Make sure all meat and poultry products used in lunches are thoroughly cooked, cook-ed, reaching an internal temperature of at least 155 degrees. After it is cooked, do not let it stand in the heat while cooling. Put it in the refrigerator. Remember to keep potatoe salad or sandwiches sand-wiches which contain mayonnaise mayon-naise or salad dressing cold. After a few hours of warm temperature the mayonnaise can cause food poisoning. Keep a lunch cold once it is packed. If you don't have an ice chest, freeze water in cottage cheese cartons or bowls which have lids. Packing these with the lunch will keep it cool until lunchtime. Be sure you put the lids on tight. To safeguard against cross-contamination, cross-contamination, always wash your hands, cutting boards and utensils after handling raw meat and before handling cooked meat. Cooking kills bacteria but recontaminated cooked meat, especially if it's warm, provides and ideal haven for bacteria to grow. Remember, salmonella and other food born illness-causing bacteria are everywhere in the environment: You can't keep all of them out of your kitchen. |