It's 'Tailgating' Season: Remember Food Safety
by Pat Melgares

Tailgate parties have become synonymous with game-day fun, but the party can be spoiled when people forget simple tips for keeping food safe.

The most obvious safety tip is keep cold foods cold and hot foods hot.

For example, place a cold bowl of food in a bowl of ice, said Karen Blakeslee, coordinator of the Rapid Response Center at Kansas State University.

"There are new serving dishes that will retain cold temperatures or maintain heat without a refrigerator or oven. There are also cigarette lighter adapters that will let you plug in small appliances such as a slow cooker or blender."

National statistics indicate that millions of people are sickened by foodborne illness each year, and thousands die. Blakeslee said foodborne illness can occur within an hour of consuming spoiled food or it can develop days later, depending on the bacteria present.

So, "handling food properly at a picnic or stadium parking lot is just as important as handling food safely at home," she said.

A football fan herself, Blakeslee spends a good portion of her work time answering consumers' questions on food safety. Other tips she has for tailgaters include:
  • Prepare food at home. For example, shape hamburger patties and place them in a disposable plastic container or bag. "Then, just remove them from the container to grill and discard the plastic container," she said. Another example is to cut fruit and vegetables ahead of time.
  • Take two ice chests - one for food and the other for beverages. Fill the ice chests completely, so they'll retain a more constant temperature. Place them out of direct sunlight.
  • Wrap foods in waterproof, resealable bags or containers and chill them in the refrigerator just before putting them in ice chests.
  • Pack spreads and condiments separately. Add mayonnaise, mustard or salad dressings just before serving.
  • Plan the menu according to weather forecasts. If it's a hot day, choose a minimum of foods that require refrigeration. Don't store, serve or eat food in direct sunlight. To play it safe, discard food when it has been exposed to warm air for one hour.
  • Use a meat thermometer to test doneness of grilled foods. Most party meats need to be cooked to an internal temperature of 160 degrees F (ground poultry to 165 F and chicken breasts to 170 F).
  • Place barbecue grill well away from other items, including vehicles. Someone should be responsible for watching the grill closely, especially if children or pets are near. Also, allow enough time for the grill to cool completely before packing it for the trip home, and dispose of used coals in designated areas.
  • Bring along cleaning items. Bring along trash bags and paper towels. Moist towelettes or sanitizing solution are good for washing hands. You can also dampen a washcloth and pack it in a plastic bag with soap.
"Foodborne illness can ruin a tailgate party and football game quickly," Blakeslee said. "So, keep the party simple, yet festive. Eliminate food safety hazards and have fun."

Pat Melgares, News Coordinator
pmelgare@oznet.ksu.edu
K-State Research and Extension

For more information: Karen Blakeslee is at 785-532-1673

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.