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Foods often prepared for picnics include meat sandwiches, egg and potato salads, pies and similar items which are an excellent media for bacterial growth. I When food becomes contaminated with Staph, the organisms multiply undetected and produce a toxin which causes an intestinal disorder. To prevent bacterial action, food should be kept free of recontamination after it is prepared. The temperature of prepared food should be kept above 120 degrees or below 50 degrees. An important thing to remember, is to never hold a cooked food product between 50 and 120 degrees for more than Z four hours. This temperature grange, oftei^ jeferred to ^s the § “inoculation zone” the ideal
| temperature for the growth of rbacteria responsible for r gastrointestinal upsets. : Another group of bacteria ^called Salmonella is also troublemaker at picnics. They do » not produce a toxin as do ~ Staphylococci, but cause a ~ gastrointestinal infection which r: persists longer than attack caused r by Staph toxins. Salmonella ; organisms may also enter food by 5 improper handling, or from -^individuals carrying the ■I organisms. ~ Hands should be washed thoroughly before food is ~ handled. This is especially ~ important with raw foods for salads and foods that will not be reheated at the picnic area. Foods should be kept out of
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