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Food often prepared for picnics include meat sandwiches, egg and potato salads, pies and similar items which are an excellent media for bacterial growth.
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 re-contamination after it is prepared. The temperature of prepared food should be kept above 120 degrees or below 50 degrees. Keep hot foods hot; cold foods cold. Food poisoning organisms grow best at room temperature - 65 to 96 degrees F.
Another group of bacteria called salmonella are also trouble makers at picnics. They do not produce a toxin as do staphloccl, but cause a gastro intestinal infection which persists longeri than an attack covered by staph toxins. Salmonela organisms may also enter food by Improper handling or from Individuals carrying the organism. Hands should be washed thoroughly before food Is handled. This is particularly Important with raw foods for salsds and foods that will not be reheated at the picnic area. Food should be' kept out of sunlight snd away from Insects and animals.
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