It’s barbecue season and one in four people will get sick from contaminated food this summer, according to statistics from the Centers for Disease Control.
Every year 76 million people suffer from food born illnesses (5,000 of which result in death) which could have been avoided through proper food handling.
“Food can easily become contaminated with bacteria and parasites when handled improperly,” said Albertson’s Nutrition Specialist Micheline Hansen, R.D. “Whether you’re barbecuing or even picnicking at the park, beach or on a boat there are precautions that should be taken to ensure that the food you eat is safe.”
Hansen offers the following food safety guidelines:
Food Handling Tips
after food preparation. If water is not readily available, bring hand towelettes and liquid hand sanitizer. For cleaning tabletops, pack moistened paper towels in zip lock bags.
“If it’s pink in the middle, it’s cooked too little.”
two minutes before reusing.
Picnic Packing Guidelines
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only what will be eaten.
and gel packs.
contamination with other foods.
the hot trunk.
peanut butter, veggies, fresh/dried fruits, mixed nuts and canned meats that don’t need to be kept cold.
closing of a cooler that contains perishables.
can be as easy as bringing already made deli sandwiches, string cheese and apples.
To meet your nutritional needs, Albertson’s has nutrition specialists who are registered dietitians and members of the American Dietetic Association. For further questions regarding your health and nutritional needs, contact Micheline Hansen at the Albertson’s hotline (1-888-746-7252) or visit the Web site at www.albertsons.com.