Don't Let Bugs Ruin Your Picnic

Bugs may be pests at a picnic, but foodborne bacteria can make you sick. Food cooked and served outside creates an ideal environment for bacteria to grow, according to the Clemson University Home & Garden Information Center, so take along a food thermometer so you know your food is staying at a safe temperature.

Bacteria exist everywhere in nature, and they quickly multiply when conditions are right. All it takes are nutrients, moisture, time and warm temperatures.  

Foodborne bacteria thrive at temperatures between 40 and 140 degrees Fahrenheit. Warm July temperatures make it crucial to monitor the temperature of foods served outdoors.

Keep hot foods hot and cold foods cold, before, during and after serving. Cold items should be stored at 40 degrees or below. Cook meats, seafood and poultry to safe minimum temperatures listed below. Maintain chafing dishes or electric hot trays at 140 degrees or above.

Immediately store leftovers in an iced cooler and discard food left out that hasn’t been temp-checked for more than one hour. Measure food temperature at regular intervals with a metal-stem thermometer and sanitize the stem between uses. When in doubt, throw the food out.

Minimum safe cooking temperatures for meat, fish and poultry are:

• Fish; meat steaks, roasts and chops: 145 degrees
• Ground meats and all cuts of pork: 160 degrees
• Poultry: 165 degrees

For more information on keeping food safe, go to the Clemson University Home & Garden Information Center.