A familiar sight in rural America -- using the tailgate on the pickup as a serving table for meals in the farm field -- is likely to be replicated in parking lots surrounding athletic fields across the country this fall.
Whether a home-style meal or pre-game feast, however, keeping food safe to eat need not be difficult, said Karen Blakeslee, Kansas State University Research and Extension food scientist who also happens to be an avid football fan and veteran tailgater.
Blakeslee, who spends her working hours answering food and food safety questions as coordinator for K-State's Rapid Response Center, offers tips to keep party foods safe -- and guests healthy:
-Purchase and prepare enough food to feed guests, but not so much as to have leftovers that will spoil during the game and need to be discarded.
-Prepare as much food as possible at home. For example, prepare chilled foods in advance; cover or wrap and chill well before placing the chilled food in an ice chest or cooler shortly before leaving for the party and game.
- Ask out-of-town guests to bring non-perishable foods such as crackers, chips, fruit or disposable tableware to reduce opportunities for party foods to spoil.
-Keep raw foods and cooked foods in separate coolers to prevent cross-contamination, and dedicate an additional cooler for easy access to beverages without jeopardizing other cooled foods. Note: The temperature in a cooler can change each time the cooler is opened.
-Use plenty of ice: block ice will melt more slowly than cubes, which melt more slowly than crushed ice.
-Wash hands before and after handling raw and cooked foods, and before and after eating, playing catch, etc. If water is not readily available, pack a jug of water, bar of soap and paper towels, single-use packaged towelettes, hand sanitizer gel, or older terry towel cut into squares, moistened and used with a bar of soap.
-Transport food coolers in the air-conditioned passenger area, rather than a trunk or truck bed; cover with a blanket, and place in shade, out of direct sunlight. Pack condiments (mayonnaise, mustard, etc.) separately, and plan to add them just before serving.
-Do not judge meat doneness by color; include a food thermometer when packing kitchen essentials for a tailgate picnic or party.
-Keep hot foods hot, and check recommended internal done temperatures with a food thermometer. An internal temperature of 160 degrees F is generally considered safe for hamburgers; 165 degrees F is recommended for poultry, and brats and hot dogs should be piping hot. More information about choosing and using a food thermometer is available at www.ksre.ksu.edu/foodsafety/.
-If bringing carry-out foods such as premade hoagie sandwiches or fried chicken, keep them at appropriate temperatures for safety, as they, too, are susceptible to contamination that can cause foodborne illness.
- For breakfast tailgates, egg casseroles should be cooked to 160 degrees F. If transporting a cooked egg casserole, using an insulated container to keep the casserole hot is recommended. Wrapping the hot casserole in towels is an option, if an insulated container is not available.
Also, fresh eggs or pasteurized egg products can be cooked on site in a skillet on top of the grill. Cook eggs until yolk and white are firm; cook only what will be eaten.
-Use separate utensils and serving plates for raw and cooked foods to prevent cross contamination.
-Know the rules; if the outside temperature is 90 degrees F or above, perishable foods should be discarded after sitting out for one hour; in temperatures of less than 90 degrees, the food safety window extends to two hours, unless the food has been sitting in direct sunlight or otherwise looks suspect.
-Make plans for protecting leftovers (wrapping and storing in an ice chest out of the sun is an example) or discard them.
-Grilling? Follow guidelines for disposing of hot coals, rather than risk fire that will damage your own and others' property. Many places have clearly marked barrels for disposing hot coals.
-If planning a post-game meal or snack, choose non-perishable foods and pack them separately. Examples include a snack mix, fruit, cookies or veggie tray.
-Pack clean-up materials in a tailgating kit for the season.
"Discard suspect foods," said Blakeslee, who explained that foodborne illness can become apparent within as little as 30 minutes after eating a suspect food, but may not become apparent for several days or weeks. Symptoms of foodborne illness, which are often mistaken for the flu, include an upset stomach, diarrhea, chills, fever or headache.
If foodborne illness is suspected, seeking medical advice is recommended.
More information on food and food safety is available at local K-State Research and Extension offices and online at: www.rrc.ksu.edu or www.ksre.ksu.edu/foodsafety.
