Archive: Around Town

Ask IMOAsk IMO

 Lansing's Advice Column

Dear IMO,
My family and I attend a lot of summer cookouts and picnics. We really enjoy these outings as it offers us an opportunity to visit with family and friends. Although we come from hearty stock, at least one of us gets sick after eating at one of these events, whether its Aunt Marge’s potato salad or Uncle Bill’s twice backed chili-sour cream-guacamole casserole. How can we avoid such unpleasant after affects, eat well, and enjoy the fun of family and friends?

Pat, Rick and the kids

Dear hearty stock,

Let’s face it; food poisoning is no picnic. Those little microbes responsible for the nausea, diarrhea, cramps, and other painful side affects, love to attend picnics, cookouts, and other outdoor events where food is left unprotected. While we bask in the sun, swim, boat, throw horseshoes, and complain how hot it is, bacteria are at work multiplying by the millions thanks to unintentional negligence.

I know there may be some readers who will remember back to their younger days when their parents would say, “So it’s been out in the sun for seven hours; it won’t kill you. Just brush it off and eat it.” That is unwise advice as we learn about illness and death caused by E. Coli and Salmonella poisoning.

Proper food handling and storage are the best way to avoid contaminating your food. Contrary to popular belief, it is not the creamy salad that spoils quickest, but the chicken, beef, or tuna in the salad. If it’s warmer than 70 degrees outside, then you need to keep a close eye on the food. Keep all items in a chilled cooler and remove them only when you are ready to cook or serve them.

You can also prepare your meals the night before an event. Cook your pasta, potatoes, or eggs and store them in the refrigerator along with the salad dressings and other ingredients. Also, don’t forget to wash your hands after handling raw meat and clean your utensils as well to avoid cross contamination.

Above all, use common sense. If Uncle John is using his pocket knife to cut water melon (the same knife he cleans fish with) then bring another melon and a clean knife. You might want to take along some hand sanitizer if running water is not available. If you follow these basic tips, and visit www.foodsafety.gov, you’ll avoid those unwanted summer visitors.

E-mail your question to IMO at This email address is being protected from spambots. You need JavaScript enabled to view it.

----
v3i22