An emergency room doctor, Dr. John Torres, shared five foods that he would never recommend bringing to the beach due to the risk of food poisoning. These foods include cold cuts, fresh salads, anything with mayo, raw meat, and pre-cut fruits. The Centers for Disease Control and Prevention estimates that 48 million people get sick from foodborne illnesses each year in the US, with 3,000 resulting in death. Food poisoning tends to be more common in the summer due to the optimal conditions for bacteria to thrive in warm, moist environments.
Cold cuts, such as sandwiches with deli meats, need to be refrigerated until ready to eat. The US Department of Agriculture advises using an insulated bag or cooler to keep contents below 40 degrees Fahrenheit, as bacteria grow most rapidly between 40 and 140 degrees Fahrenheit. Fresh salads, especially those containing leafy green vegetables, are also a common source of foodborne illnesses. It is recommended to wash hands before and after preparing the salad, clean and sanitize utensils, and store the salad in an airtight container until ready to serve.
Mayo and mayo-based salads, like potato salad, can also pose risks of foodborne illness. The USDA recommends cooking eggs to 160 degrees Fahrenheit and chicken to 165 degrees Fahrenheit before including them in your salad. Raw meat, such as uncooked meats, should be avoided at the beach. If deciding to cookout, it is recommended to scrub the grill before use, clean hands thoroughly, separate raw meats, cooked meats, and vegetables, and use a food thermometer to ensure proper cooking temperatures are reached.
Pre-cut fruits are also a concern, as they can be contaminated during processing with pathogens like salmonella, E. coli, listeria, and norovirus. Dr. Torres suggests bringing whole fruit, like watermelon, to the beach and cutting it there to reduce the risk of contamination and ensure freshness. The study mentioned that pre-cut fruit can warm faster and attract insects, making them more susceptible to contamination.
In summary, it is important to be mindful of the food you bring to the beach to avoid foodborne illnesses. Proper food handling, storage, and preparation are crucial to preventing bacteria growth and contamination. Following guidelines from the USDA and other health organizations can help minimize the risk of food poisoning while enjoying outdoor activities like a day at the beach. Dr. Torres’ recommendations provide valuable insights into the types of food that may pose risks and how to safely enjoy meals outdoors without compromising your health.
