Did you know that when fruits and vegetables are fresh-squeezed or used raw, bacteria from the produce can end up in your juice or cider? Unless the juice from produce has been pasteurized, or otherwise treated to destroy any harmful bacteria, the juice could be contaminated.
Outdoor activities like camping and hiking are great ways to exercise and revive the spirit and mind. But, they also create hunger after a long exciting day – and if the food that has been brought is not handled properly – food illness can occur and end your trip short.
Food contamination is not just limited to foods considered risky, such as chicken or fish. Foods that grow bacteria more easily and quickly than other foods are a higher risk and are referred to by the FDA Food Code as “Time/Temperature Control for Safety food” or “TCS food”.
Picnics are a great way to promote healthy habits, enjoy the outdoors, and spend time with family. But, food being prepared outdoors, with the increased temperature, and without home safety controls can lead people to get sick.
So, be sure to follow food safety principles and procedures to ensure a food illness does not ruin your time.
While the American food supply is among the safest in the world, the CDC estimates that there are about 48 million cases of foodborne illness annually – that’s 1 in 6 Americans each year.
To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe.
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