Why worry about food safety during summer months?
The risk of food poisoning increases during the summer because harmful bacteria grow quickly in warm, moist conditions.
Ensuring the safety of food can be challenging this time of year because temperatures are warmer and we often cook outdoors during picnics, barbecues, and camping trips.
What is the “Temperature Danger Zone” referring to?
Germs on food reach unsafe levels fast in the “temperature danger zone,” which is between 4-60°C. Harmful bacteria can grow in as little as two hours in this temperature range. Refrigerated foods need to be kept at or below 4°C.
How can people plan ahead to prevent food poisoning during summer?
- Don’t keep food at room temperature for more than one hour on hot summer days.
- Store food quickly after buying it and don’t leave it outside or in a hot vehicle.
- Use a cooler filled with ice packs to store your food on the go.
- Keep the cooler out of direct sunlight and avoid opening it too often. Opening the cooler lets cold air out and warm air in. Using separate coolers for food and drinks will keep the food colder for longer because the cooler won’t be opened as often.
- Marinate meat in a fridge or in a cooler filled with ice–not on the counter. If you are using marinade to baste cooked meat or as a dipping sauce, make sure it hasn’t come into contact with uncooked meat.
What are safe options for thawing frozen foods?
- Use a microwave (then fully cook it right away),
- Let it sit in a fridge or cooler, or
- Place it in cold water and change the water every 30 minutes.
Do not defrost at room temperature; bacteria can grow on the surface of the item while the inside is still thawing. Any foods left out for over 4 hours total should be thrown out.
Is there any dietary advice surrounding BBQ’ing?
I’m a fan of a good summer BBQ, there’s always good food and it brings friends/family together. It is important to remember that when animal fat drips onto flames it can cause flare-ups and harmful chemicals can form on the food which may increase our risk of cancer. We can reduce our risk by:
- Eating less barbecued meat,
- Removing charred or burned parts of meat,
- Marinating meat before it is barbecued, or
- Serving the meat with veggies.
https://mfht.org/2020/07/23/5-tips-for-better-nutrition-while-camping/
https://www.canada.ca/en/health-canada/services/seasonal-food-safety/summer-food-safety-tips.html