Easy breezy summer nights or long lazy summer afternoons can inspire the desire for outdoor eating & picnicking. Definitely one of the pleasures of summer, eating in the heat can also increase the potential for food-borne bacteria (such as E.coli, Salmonella, Clostridium botulinum, Listeria, Campylobacter and Clostridium perfringens), viruses (such as Norwalk virus), parasites, and other toxins).
Never fear, with a few precautions, summer eats can be the very best!
Here’s a few tips from How Stuff Works:
Food-borne illness looks a lot like the flu, and typically includes nausea, stomach cramps, vomiting and diarrhea. Symptoms can range from mild gastrointestinal discomfort to bloody stools.
One of the best ways to avoid food poisoning during the summertime is to be sure food items that contain mayonnaise, milk, eggs, meat, poultry and seafood aren’t kept at room temperature for more than an hour or two (one hour max if it’s 90 degrees F outside). And remember, meat and eggs aren’t the only culprits; raw fruits and vegetables can cause problems if not properly washed and stored. If you’re traveling with food, be sure to pack any raw meat separately from ready-to-eat foods to avoid contamination.
To see the whole article, check out: http://health.