Summer Picnics and Barbecues

Tips to make your summer barbecues and picnics healthy:

  • Offer fruit juice spritzers or punch that the entire family can enjoy.
  • Choose lean cuts of meat and trim visible fat from meat before cooking.
  • Refrigerate leftover meat and poultry quickly after cooking. Use them for making great sandwiches.
  • Try barbecuing a whole fish (foil or a special grill for fish works well) or fish steak. A little garlic and lemon or lime juice will liven up the fish and make a healthy meal.
  • Salad is a great accompaniment or main course for any summer meal but watch out for the high fat dressings.
  • Try fresh fruit for dessert. Whole fresh fruits at their peak in the summer are perfect for picnics.

Instead of…

  • potato chips
  • regular fat dips
  • potato salad with mayonnaise dressing
  • creamy dressings
  • salami and sausages

Try…

  • pita bread, pretzels or fresh veggies
  • yogurt dip or hummus
  • bean or pasta salad with light vinaigrette or olive oil
  • low-fat dressings
  • low-fat turkey breast or deli ham

After putting time and effort into creating a lovely picnic or barbecue, do not forget to take precautionary measures to prevent food borne illnesses or food poisoning.

What is Food Poisoning?

It is a general term to describe illnesses resulting from consuming foods or beverages (including water) that have been contaminated with disease-causing bacteria (germs) or toxins (poisons). They usually cause flu-like symptoms. The bacteria or toxins may be present naturally or may enter foods or beverages through improper handling.

What are the most Common Contaminants?

  • Salmonella is a bacterium that is most often associated with poultry. Many other foods may become cross-contaminated with salmonella.
  • Campylobacter is usually found in un-pasteurized milk, untreated water, raw meats, or pets.
  • E. Coli is a bacterium often found in hamburger meat as well as human and animal waste

Suggestions to Prevent Food Poisoning:

  • Wash your hands thoroughly before handling foods. If running water is not available bring along water in a clean container and use soap or commercial moist towelettes to cleanse your hands.
  • Use clean utensils and work surfaces to prepare food.
  • Thaw meats in the fridge or under cold water. Do not leave meats to thaw on the counter at room temperature.
  • Ensure that raw foods do not come into contact with foods that are cooked or ready to eat. Use separate platters for raw and cooked foods when barbecuing to prevent cross-contamination.
  • Marinate meats, poultry and fish in the fridge. Discard marinade after it has marinated.
  • Cook all meats thoroughly especially chicken and hamburger. Using a thermometer, make sure the core temperature of meat reaches 75°C and 85°C for poultry.
  • Keep foods cold during transportation. Use plenty of ice or coldpacks and thermal containers to keep foods chilled. Refrigerate all foods before packing in the cooler.
  • Discard any leftovers and condiments that have remained unprotected or not refrigerated for extended periods of time (2 hours).

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