It’s summer. Time to take a vacation. Whether it is the beach, the mountains or a local park, food is always a part of vacation. Keeping food safe in warmer weather without refrigeration can be a challenge. Learn a few key facts and your vacation will be memorable.
First, food borne illness is caused by pathogens. It could be pathogenic bacteria, parasites or viruses. Persons at risk for food borne illness are the very young, very old, pregnant and those with compromised immune systems. Be especially cautious when handling foods for these folks.
Next, bacteria grow when they are in the “danger zone.” That’s outside of refrigeration. The danger zone is from 40 degrees to 140 degrees. They grow especially fast at these temperatures. Be mindful of the amount of time food is at these temperatures. Discard food set out for longer than 2 hours. In 90-degree weather, discard if out for longer than one hour. Check the temperature in your cooler by putting in a refrigerator thermometer.
Pack two coolers, one for drinks and one for any raw meats for the grill. If packing raw meats for longer trips, pack them frozen.
If vacationing at the beach, take along an extra light-colored towel or blanket to cover the cooler. Better yet, bury half of the cooler in the sand.
Finally, bring along hand sanitizer or food preparer gloves for the cooks. Remember to wash hands before eating.
Summertime is time for having fun, not being sick. Take time to ensure that you are following these safe food habits. To learn more, or if you have a question, call the USDA Meat and Poultry Hotline at 1-888-MPHotline.
Leaving early in the morning for a longer road trip? Pack each person a breakfast bag. Include a fruit, muffin and some nuts. This will keep them occupied for the first two hours of the trip. Write their name on the bag and don’t forget the moist towelette. Try these muffins. They are made with white whole wheat flour to prolong the time before hunger pains set in again!
ZUCCHINI CHOCOLATE CHIP MUFFINS
4 large eggs
2 cups sugar
1/2 cup applesauce
2 cups grated zucchini, undrained with skin left on
1 teaspoon vanilla
2 cups white flour
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 cup chocolate chips
Mix together eggs, sugar, applesauce, zucchini, and vanilla. In a separate bowl mix together white and white whole wheat flour, baking soda, baking powder, cinnamon, and chocolate chips.
Add the wet ingredients to the dry and stir until blended. Pour into nonfat sprayed muffin tins. Bake 20 minutes at 350°F. Makes: 2 dozen.
