Chill Out: It’s High Season for Food-Borne Illnesses

Vacationers who tote a picnic to a beach or campground often savor it as a seasonal treat. But the staples of summer picnics can spell trouble if the food is prepared or handled improperly.

Summer is high season for food-borne illnesses--what most people call food poisoning. In a review issued earlier this month, the U.S. Department of Agriculture’s Food Safety and Inspection Service found that more food-related illnesses occurred in June, July and August than in any other months. The review, covering 1996, 1997 and 1998, found a summertime increase in food-borne illness caused by E. coli (found in undercooked hamburger), Campylobacter (in poultry) and salmonella (in poultry, meat and eggs).

Blame the problem partly on high temperatures, says Val Hillers, a food specialist at Washington State University, Pullman. “Bacteria in food grow much more rapidly at 90 degrees than at 70,� she says.

“Cooking conditions at campgrounds or city parks are sometimes substandard too,� she adds, and there is less access to facilities for hand washing.

But rather than forbid favorite picnic foods, Hillers and other experts prescribe precautions.

Prepare as much of the picnic as possible at home ahead of time, advises Dr. Jonathan Fielding, director of public health and health officer for the Los Angeles County Department of Health Services.

Consider preparing individual snack packages too, Fielding suggests, especially if your group includes small children. They often dig into serving bowls of snacks with dirty hands. Take along pre-moistened wipes to make hand cleaning easier.

“Get food good and cold before you put it into the cooler,� Hillers suggests. If possible, take two coolers: one for beverages, which will be opened more frequently, and one for food. Store coolers in the shade, but not in a car trunk.

Undercooking of meat is another common source of food-borne illness. Indoors or out, cook hamburgers until no pink remains. Never let drippings from raw meat come into contact with other foods or with cooking surfaces.

After eating, get perishable foods back on ice as soon as possible, Hillers says. Food left out for more than two hours may not be safe, according to guidelines issued by the federal Food Safety and Inspection Service.

If you like to pick up sandwiches at a deli for lunch later on the road, take along an insulated bag (or lunch box) and place a gel cooling pack inside to keep cold foods cold, Hillers suggests. Mayonnaise is fine if it’s commercially prepared and kept chilled, she adds. Commercial mayonnaise is made with pasteurized eggs, and the acid in it protects somewhat against bacterial growth.

Food-borne illness is caused by bacteria or viruses that grow and replicate after contaminated foods are eaten. Symptoms such as upset stomach, diarrhea or abdominal cramps can occur within a few hours to a day or longer after eating, Fielding says. To feel better, drink plenty of fluids to offset dehydration, he advises. If symptoms are severe or worsen markedly, if you’re not better in a day or so, or if you have a fever of 102 or higher, consult a physician.

In Los Angeles County, call the Health Department’s morbidity department, (213) 240-7821, to report food-related illness outbreaks. In Orange County, call the county Health Care Agency Environmental Health Division, (714) 667-3600.

For picnic safety information, see the American Dietetic Assn. Web site, https://www.eatright.org.

Healthy Traveler appears on the second and fourth Sundays of the month. Kathleen Doheny can be reached at [email protected].