Warm weather worries

Sure, some students spent Spring Break in warm tropical destinations, but even those who remained in Boston enjoyed a day or two of 60 degree-plus temperatures. With such tempting glimpses of warmer weather to come, many people are suffering from serious bouts of "spring fever."

Picnics, sun block, and barbecue grills are not far away, and there's no better way to celebrate the end of such a rough winter than with outdoor gatherings and springtime food. No one wants to worry about getting sick after winter's cold and flu season is over, but you can get sick quite easily at this season's outdoor barbecues and picnics. If you're not careful, you could be feeling more "under the weather" than you did in the January flu season!

In addition to behaving health consciously at picnics on the lawn, you should also do so when packing a lunch. During winter, you might have been able to get away with taking a yogurt from the refrigerator at 8 a.m. and not eating it until 3 p.m. This is not safe, however, because with the warmer weather temperatures, cold foods spoil extremely quickly.

If you decide to throw a barbecue or picnic with your friends some evening, take into account the fact that food safety begins with your trip to the grocery store. Be sure to shop for refrigerated items such as dairy, meats, and eggs last so that they stay cold.

Once back home, store refrigerated items in the fridge immediately: room temperatures (between 40 and 140 degrees) are within the food safety "danger zone." Between these temperatures, bacteria can grow and multiply to levels that cause sickness. Therefore, it is important to keep foods cold and out of the "danger zone" for as long as possible before you set up the picnic buffet.

When leaving the grocery store or embarking towards your picnic destination, make sure meat items are packed separately so that their juices do not drip onto other foods such as apples or strawberries. Also when leaving, be sure to put perishables into the body of the car, not the trunk, where temperatures are much higher. If you are traveling for more than 30 minutes away, use a cooler. Surround foods with ice or ice packs, taking care to place meats on the bottom to prevent them from dripping onto other foods and beverages.

When you arrive at your destination, be sure to clean all surfaces and utensils with hot, soapy water, if possible. Picnic sites have been out of commission for the winter and dirt and you'll need to get rid of the dirt and grime. Be sure to bring along a pack of disposable towelettes (such as Clorox wipes) for picnic surfaces and a hand sanitizer to clean your hands before preparing or touching foods.

Once the site is ready, make sure to wash all the vegetables and fruits. For this reason, plan on packing a water jug in the car, as many picnic sites do not provide running water. With these initial preparations over with, you should be ready to begin making the meal.

If space is limited and surface areas have to be used for multiple tasks, be sure to prepare foods in a safe order. For example, slice tomatoes, lettuce, and cheese before making the hamburgers, that way the raw meat will not contaminate the produce and dairy items.

For your own convenience, it also may be helpful to designate tasks. Have one person put out the breads, chips, and snack items while the other slices the hamburger or sandwich toppings. Then get the meat out of the cooler and prepare the items for the grill.

Once items have been cooked, they are still not necessarily safe to eat. Before taking a huge, hungry bite out of your hamburger or chicken, cut the meat to check and see if it is done. Although it is more accurate to check for meat readiness with a food thermometer, if you don't have one, just cut open the meat at the center to make sure there is no pink and that the juices run clear.

As you are enjoying yourself at the picnic, keep your eye out to make sure that you throw out perishable foods that sit out for longer than two hours (or one hour if directly in the sun.) In addition, keep in mind that typical picnic items such as egg salads, coleslaw, potato salads, chicken, hamburgers, and cookie dough all carry the risk of salmonella, E.coli, and other bacteria. (Contrary to popular belief, mayonnaise-based salads tend to resist bacterial growth longer due to mayonnaise's acidity.)

A spring or summer picnic is no fun without games such as Frisbee or softball. If you partake in these activities, be sure to wash your hands before touching (or eating!) any foods. By doing so, you'll help to prevent the introduction of germs from the dirt and game equipment to your food.

So are you ready to get outside and enjoy the nicer weather? By doing a little planning, keeping raw foods separate from cooked items, washing hands, and keeping areas clean, you can fully enjoy every minute of the springtime weather. Following these procedures will greatly lessen your threat of contracting a foodborne illness. One last tip to keep in mind when you're tossing the Frisbee and the grill is sizzling : "when in doubt, throw it out!"