Food poisoning is a generally nonserious condition that commonly occurs during picnics and cookouts. Since many outdoor picnic venues do not have access to refrigerators or running water, foods such as raw meat, poultry, eggs and fish can become a breeding ground for foodborne bacteria and viruses. For best results, wash your hands thoroughly after handling these foods and keep products containing eggs – such as mayonnaise – in a cooler.
Definition
Bacteria, viruses and parasites account for most cases of food poisoning, according to MayoClinic.com. Since picnics typically occur in outdoor areas with high temperatures and minimal facilities, contamination generally occurs as a result of incorrect handling or cleaning of food products. Nausea, vomiting and diarrhea are common symptoms of food poisoning and can occur within hours after eating contaminated foods. Talk to your doctor if your symptoms persist after several weeks or appear to worsen dramatically.
How It Happens
While contamination can happen at any point during food production, the most common cause for picnic goers is cross-contamination. This occurs when harmful organisms are transferred from one surface to another due to utensil sharing and improper cleaning. Cross-contamination can be particularly troublesome for uncooked or ready-to-eat foods, such as salads, since the contaminated organisms aren’t destroyed before eating. Two contaminants that commonly occur in raw, ready-to-eat produce are Giardia lamblia and rotavirus, which can cause symptoms anywhere between one day to two weeks after eating. Another common contaminant for picnic goers is Clostridium perfingens, which spreads when meats, stews and gravies are kept in serving dishes that don’t keep the food hot enough.
Care
Most cases of food poisoning are mild and tend to resolve within a few days. If you’ve experienced diarrhea or vomiting, you should focus on replacing any fluids or electrolytes that might have been lost while you were sick. While sports drinks and other beverages should be enough to replenish mild dehydration, some children or severely dehydrated people may require intravenous injection delivered in a hospital. If your doctor determines that your illness is caused by bacteria, you may be prescribed antibiotics to help remove the cause of your food poisoning. Some cases of food poisoning may involve severe contaminants, such as salmonella or listeria, both of which require immediate medical attention and complicated treatments, such as intravenous antibiotics injections.
Prevention
The best way to cut down on your food poisoning risk is to wash your hands and utensils with soap before and after preparing food. The Washington State Department of Health website recommends that picnic goers create a makeshift hand-washing station using a spigot or water container, to ensure proper sanitation. You can also use waterless hand sanitizers or disposable hand wipes, if no water options are available. If cooking or grilling outdoors, marinate your meats beforehand in a refrigerator and make sure they thaw completely before grilling, to ensure even cooking. A food thermometer can be inserted in different cooking meats to ensure they are cooked thoroughly and reach the desired temperatures: 160 degrees Fahrenheit for ground beef and 145 degrees for fish, steaks and pork chops. Never place cooked foods, produce or salads on plates that previously held raw meat, poultry, eggs or seafood, and always bring plenty of clean utensils to avoid cross-contamination.
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