As summer picnic season gets underway, the University of Missouri Extension is urging Missourians to take extra precautions to prevent foodborne illness, especially with dangerously hot temperatures in the forecast.
Extension food safety specialists say warm weather, limited refrigeration and a lack of handwashing stations can create conditions that allow harmful bacteria to multiply quickly if food is not handled properly.
Before heading outdoors, experts recommend packing less perishable foods when possible and storing meat, dairy products and other perishable items in insulated coolers with plenty of ice or frozen gel packs. Cold foods should be kept below 40 degrees, while hot foods should be maintained above 140 degrees.
Food should not be left unrefrigerated for more than two hours, or more than one hour when outdoor temperatures exceed 90 degrees.
The Extension also recommends keeping raw meat separate from ready-to-eat foods to prevent cross-contamination and using a food thermometer to verify foods reach safe internal temperatures. Poultry should be cooked to 165 degrees, ground meats to 160 degrees, and steaks, chops and seafood to at least 145 degrees.
Officials also encourage good hand hygiene by bringing soap and water or hand sanitizer containing at least 60% alcohol and cleaning cooking utensils and food preparation surfaces before and after use.