Food Safety

When planning your summer activities, be they hiking, backpacking, fishing, boating or car camping, there are some guys you don’t want coming along on the trip!

Norovirus, Campylobacter, Salmonella, E. coli, Giardia and Crypto are unwelcome guests on any outing. They are all different forms of food borne illnesses which can result in cramps, nausea, vomiting, diarrhea and worse (if you can imagine that)!

If you follow two basic principles you will avoid most cases of foodborne illness and the unpleasantness they bring…

“ Keep Hot Foods Hot and Cold Foods Cold”

The “Danger Zone” for food is between 40°F and 140°F. Bacteria multiply rapidly in this range and can reach dangerous levels within 2 hours. If bringing cold foods, pack them in a cooler with plenty of cold source (ice or freezer packs). Leave one quarter to one third of the space for ice, and fill all the empty space with ice. You can freeze the food too so it can be its own chilly protection. It is best to cook foods in advance, but if you do cook in the outdoors, make sure your campfire or stove are hot enough. Raw meat (especially fish & poultry) and egg products can be particularly dangerous if not kept cold. Try to rely on safe prepackaged foods such as peanut butter, canned tuna, ham, beef, dried soups & noodles, dehydrated foods, powdered milk and juice.

“Keep Everything Clean”

• Separate raw & cooked foods
• Use safe water or boil/purify/ filter. Use for washing uncooked foods as well as for drinking.
• Wash hands before and after preparing food. Use disposable wipes and sanitizer if water is not available.
• Dispose properly of trash (wrap tightly & pack it out) and leftover food (burn)

A Couple of Special Hints:

Unless you are an expert, or have one with you, leave natural foods to the animals! Too many fruits and plants look good or look like something else, but can be hazardous to you health.

Fishermen: Shell fish must be kept cold and eaten (cooked) as soon as possible after catching. Fin fish may be kept alive in clean water on a stringer, but if dead it must be cleaned immediately and kept cool until cooking. Eat as soon as possible.

Other References:

• Teaching Leaving No Trace (How to handle food and food waste on the trail.)
• ALDHA-WEST “Food Safety on the Trail”
• “Dining on the Trail”, http://www.ca.uky.edu/heel/factsheets/HEEL-LR.915.pdf

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