Food Preparation, Safety, and Storage When you Travel (2278)

Food is an important part of traveling whether the trip is for work or fun. Because of the high quality of the U.S. food supply and the excellent sanitation in most restaurants, the risks of foodborne illness are not as great in the U.S. as in some other countries. However, food poisoning can and does occur. The common symptoms of diarrhea, upset stomach, cramps and general malaise can spoil anyone’s trip and can be serious for the very young, elderly or persons who are not in good health for other reasons.

Here are some tips for keeping foods that you carry with you safe:

Keep perishables cold by using coolers with ice or re-freezable ice packs. If you are traveling for several days, plan to buy meats or other perishables every day if you don't have adequate coolers.

Transport foods cold rather than hot if they must be carried for more than 2 hours before eating. Where possible, cook foods just before eating by using portable grills or those at parks or camping areas.

If coolers are limited, stick with safe foods like canned meats or fish, natural or processed cheeses, crackers, peanut butter and very dry sausage products. If you buy fresh fruit or vegetables from roadside markets, wash them thoroughly before eating.

When you are eating out, check the overall appearance of the restaurant and personnel. Most major fast food franchise restaurants enforce sanitation rules strictly. If the restaurant's general appearance raises any doubts about the attention to cleanliness, order very carefully or choose another restaurant. When in doubt, order foods that are cooked just before serving. For example, a hamburger or a grilled steak is likely to be safer than barbecued beef, Swiss steak, beef stew, or roast beef. Those items may easily have been held at the wrong temperatures or for too long a time, or improperly cooked or reheated.

Order deep-fried chicken rather than baked chicken, a grilled cheese sandwich rather than ham or tuna salad, broiled or fried fish instead of casseroles. Choose fruit or fruit pies rather than cream, custard or pumpkin pies.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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