Food safety for Fourth of July cookouts

Fire up the grill, whip up the potato salad and know how to keep food safe for the Fourth of July holiday.

Foodborne illness peaks in the summer – what can you do to prevent it? Year after year we hear and read the same advice: “Handle food carefully in the summer because foodborne illness, also known as “food poisoning,” is more prevalent in warmer weather.” But does foodborne illness really increase during the summer months? If so, how can it be prevented?

Yes, foodborne illnesses increase during the summer, and the reason why is twofold: bacteria multiply faster in warmer temperatures, and preparing food outdoors makes safe food handling more difficult. Bottom line – keep cold foods cold, and hot foods hot.

Bacteria can be found everywhere. Most foods naturally provide the moisture and nutrients needed for bacteria to flourish. Foodborne bacteria grow fastest at temperatures between 90-110˚F and during the summer months, the warmer temperatures and higher humidity are ideal for bacterial growth. During the summer months, more people are cooking outdoors at picnics, barbecues and on camping trips. The safety controls that an indoor kitchen provide, such as thermostat-controlled cooking, refrigeration and convenient washing facilities, are usually not available.

Consumers can play a role in protecting themselves by following these four simple steps to food safety during the summer: CLEAN, SEPARATE, COOK and CHILL.

CLEAN: Wash hands and surfaces often. Make sure you clean all surfaces, utensils, and hands with soap and water.

SEPARATE: Don’t cross-contaminate. When grilling, use separate plates and utensils for raw meat, cooked meat and ready-to-eat foods (like raw vegetables) to avoid cross-contamination Use separate coolers for raw and ready-to-eat foods.

COOK: Proper temperatures prevent foodborne illness. Cook foods to the right temperature by using a food thermometer. This is the only way to know it’s a safe temperature. Remember, burgers should be cooked to 160˚F.

CHILL: Refrigerate promptly and keep cold food cold. Chill raw and prepared foods promptly if not consuming after cooking. Again, you shouldn’t leave food at room temperature for longer than two hours (one hour if outdoor temperatures are above 90˚F). Keep a cooler chilled by placing it in the shade, if possible. Have a cooler just for drinks – chances are this cooler will be opened more frequently than the food coolers.

Have leftovers? Food left out of refrigeration for more than two hours may not be safe to eat (one hour if outdoor temperatures are above 90˚F). Play it safe and put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. If you have any doubts, throw it out!

Visit www.extension.purdue.edu/putnam or contact the local Purdue Extension Office by calling 653-8411 for more information regarding this week’s column topic or to RSVP for upcoming events. It is always best to call first to assure items are ready when you arrive and to RSVP for programs. While many publications are free, some do have a fee. Purdue University is an equal access/equal opportunity institution. All times listed are Eastern Time.

Upcoming events:

July 4 – Extension Office closed

July 19 –26 – Putnam County Fair

July 23 –Machine embroidery demonstration, 6 p.m., Fairgrounds

July 24 – Family Fun Day, 9:30 a.m. and 12:30 p.m., Fairgrounds

Aug. 12 – My Record of Achievement 4-H workshop, 6 p.m., Extension Office.