While food-borne illnesses occur year round, travelling with food in spring and summer can pose an increased risk. So as you pack your backpack or cooler, keep these tips in mind:
Always wash your hands with fresh water and soap before and after preparing food. If these aren’t available, rub hand sanitizer containing at least 60 percent alcohol content between your palms until it’s dry.
Focus on non-perishable foods. Fresh fruits and veggies, nuts and dried fruit, nut butters, whole grain crackers and pretzels, etc. are portable and will keep well.
Keep perishable foods cold. Meat, dairy, and egg products need to stay below 4°C (40°F). Use plenty of ice and/or freezer packs.
Pack your cooler as full as possible. This will keep foods at a more consistent temperature. Place the cooler (or your bag) out of direct sunlight.
Consider packing beverages in a separate cooler. You’re likely to reach in and out more frequently, leading to a quicker warm-up.
If you’ve prepared hot foods, make sure they stay above 60°C (140°F) or are refrigerated promptly. Food left for more than two hours between 4–60°C (40–140°F) may be unsafe to eat. In hot weather, refrigerate within one hour.
Use separate plates for raw and cooked meat, poultry, and seafood. The same is true for cutting boards, utensils, etc. Also, marinade that’s been in contact with raw foods should not be used as a sauce (unless it has been cooked).
Lastly, do you need to wait to swim after eating? This adage is based on the myth that increased blood flow to the digestive tract after eating will inhibit your arms and legs from working properly. According to experts at Duke University in Durham, North Carolina, this is untrue.
It’s actually important to snack a bit before swimming and other physical activities, to keep your energy up. Afterward, drink plenty of water. Exercise and the sun can sap your body of necessary hydration.
KENDRA LOVEGROVE is a third-year student at Kings University and is doing her combined honours in Journalism and Social Anthropology.
