Travel Tips & Trends

Don't spoil a good picnic

Tips to keep outdoor dining safe

Ants and bad weather aren't the only things that can ruin a picnic. When food gets too hot or too cold, the chances of contamination and foodborne illness increase. Taking a few preventative measures when dining outdoors can greatly reduce the risk.

"As the weather gets warmer, people have to be more cautious about the temperature of food," says Richard Fancher, sanitarian in the University of Missouri's Department of Environmental Health and Safety. "The temperature danger zone for food is 41 degrees to 140 degrees Fahrenheit. This means people should try to keep food temperatures outside of this range."

Picnickers should be especially careful with mayonnaise, which is made with eggs and susceptible to bacterial growth. Foods with mayonnaise should be kept on ice before and after a meal. Foods with a high moisture or protein content, including potatoes, beans, cooked pasta, tofu, soy products and melons can also be particularly hazardous.

"When grilling meats, be sure to cook them completely," Fancher said. This is especially true of processed, ground meats such as hamburgers and sausages.

Any food not served immediately should be kept hot or placed in the cooler. Carry raw meat in a separate cooler from other foods. A cooler with a drain plug is best when not using ice packs. Keeping foods in the shade as long as possible reduces the risk of reaching the temperature danger zone.