Who doesn't love picnics and barbecues? Thing is, if you don't practice safe food preparation, outdoor eating can also set the stage for foodborne illness.
Every year approximately 1 in 6 Americans gets sick, and 128,000 are hospitalized from foodborne diseases, according to the CDC. Among 31 known pathogens, most deaths occur from Salmonella, Toxoplasma, Listeria, and norovirus.
"The rule of thumb is that no food should be left out for four total hours," said Amy Goodson, RD, a dietitian at Ben Hogan Sports Medicine in Fort Worth, Texas. "This refers to not just four hours at a time, but four accumulated hours." The following foods are most likely to ruin your good time.
http://www.health.com/health/gallery/0,,20815347,00.html?xid=fox ways greens can be contaminated: at the farm by manure or dirty water rinses; when a sick person preps a salad without washing their hands; and by cross-contamination at home (for example, by using the same cutting board for raw meat and salad prep, which spreads bacteria from meat to produce.) Wash greens before eating by placing them in a large colander and tossing them under your faucet, or by using a salad spinner.
http://www.health.com/health/gallery/0,,20719721,00.html?xid=fox
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