The age-old rule of thumb for picnicking is to make sure you keep cold foods cold, and hot foods hot. But this common sense rule doesn’t seem to penetrate the brains of many Americans. As the weather warms up and summer becomes the prime time for outdoor picnics, barbeques, graduation parties and weddings, the number of cases foodborne illness increases.

According to the Food and Drug Administration (FDA), bacteria (whether in food or in the air), grow faster in warmer temperatures. The most common types of bacteria, E. coli and salmonella, can grow on any type of food, not just those containing animal products. That means you have to protect lettuce and fruit, just as much as you do your meat and potato salad.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) states that a majority of foodborne illnesses results from cross-contamination, which can occur when harmful microorganisms in raw meat and poultry are transferred to ready-to-eat foods via cutting boards, utensils, and even your own hands.

Each year, hundreds of Americans suffer from food poisoning that could have been prevented. The FDA and FSIS recommend some simple preventative tips that may help protect you from contracting a foodborne illness.

Before You Leave

• Packing cold food: Place cold food in a cooler with plenty of ice or iced gel packs. Cold food should be kept at or below 40 F at all times.
• Packing hot food: Wrap all hot food in plastic or foil and place in an insulated container. Hot food should be kept at or above 140 F. If you’re planning on cooking meat at the site, be sure to pack a thermometer to check for doneness. If you order hot take-out food and aren’t planning on eating it within two hours of purchase, put it in the fridge until you are ready to leave, then place it in an insulated cooler.
• Freeze sandwiches ahead of time: Wrap each sandwich by itself and put it in the freezer. After all the sandwiches are frozen, put them in a big plastic bag and keep them in the freezer until you’re ready to leave. Place them in a cooler or insulated bag when you leave. The sandwiches will thaw by the time you are ready to eat.
• Pack condiments separately: If you want lettuce, tomato or mayo for your sandwiches, pack them in a separate container and don’t add them to the sandwiches until you are ready to eat them.
• Use plastic wrap: All food should be wrapped in plastic (or foil) before they are placed in the cooler.
• Wash all fruits and vegetables: Do this before you leave so you can use clean, cool water. Also scrub fruits with rough surfaces with a soft brush before you leave so you don’t have to bring one with you.

At the Picnic Site

• Keep your hands clean: This involves washing your hands frequently with soap and warm water. Make sure the place you are at has potable (safe drinking) water. If not, bring your own clean water. You can also pack clean, wet disposable cloths or moist towelettes and paper towels for cleaning your hands.
• Keep surfaces and utensils clean: Wash all surfaces that will be in contact with food with warm, soapy water. Don’t use the same platter and utensils for raw and cooked foods. If you know you will be in an area without potable water, be sure to bring lots of utensils for eating and serving the food.
• Keep food separated: Keep all raw food away from cooked food at all times. If possible, try to marinate your meats in the refrigerator before you leave. It is also important to make sure that juices from raw meat doesn’t come in contact with other foods.
• Keep hot food hot: Cook food completely at the picnic site – don’t try to cook it partially before leaving. Be sure to bring a thermometer to check for doneness. Food should be cooked to an internal temperature of at least 165 F and consumed as soon as possible.
• Keep cold food cold: Keep your cooler in the shade (but don’t leave it in the trunk of your car). Try not to open it until you need to, and place items that are consumed frequently (such as beverages) in a separate cooler. Serve all food quickly and in small portions so it doesn’t have to remain out of the cooler for long. Be sure to keep potato or pasta salads cold at all times as well.
• NEVER leave food sitting out: The FDA suggests never leaving food out for more than one hour when the temperature is above90 F. All other times, don’t leave food out for more than two hours. Immediately discard any food that has been without cold/heat any longer than two hours.

Signs of Food Poisoning

Not following the above suggestions may put you at a greater risk for contracting a foodborne illness. According to the FDA, typical signs of food poisoning include:

• Nausea
• Vomiting
• Cramps
• Diarrhea

If you experience these symptoms, and feel you have comedown with a foodborne illness, the most important thing to remember is to try to stay hydrated. The FDA recommends chewing on ice chips or sipping on clear fluid after vomiting has stopped. For the next couple of days, eat only light foods (crackers, soup, toast, etc). If symptoms persist or worsen, consult with your doctor or practitioner.

More severe cases of food poisoning include symptoms of:

• High fever
• Bloody stools
• Prolonged vomiting
• Severe pain

If you experience any of these symptoms you should seek emergency medical attention as soon as possible.

Sources: U.S. Food and Drug Administration; Center for Disease Control; U.S. Department of Agriculture's Food Safety and Inspection Service; National Network for Child Care