On a beautiful summer day, what could be more enjoyable than having a picnic with family or friends? Here are some tips for preparing a healthy and safe picnic.
Choose foods that do not spoil easily in the heat
In summer, high temperatures can speed up the spoilage of certain foods, such as meat, dairy products (e.g., milk, soft cheeses), mayonnaise, and more. The following foods are good ingredients to add to your picnic basket:
- Cooked or raw vegetables (e.g., carrots, celery, cucumbers, etc.)
- Fruits (e.g., apples, grapes, etc.)
- Whole grains (e.g., bread, pasta, etc.)
- Legumes (e.g., chickpeas, red beans, etc.)
- Nuts, seeds, and dried fruits (e.g., almonds, pumpkin seeds, apricots, dates, energy balls made from nuts and dried fruits, etc.)
- Firm cheeses (e.g., cheddar, parmesan)
Don't neglect hydration
In hot weather, hydration needs are higher. It is therefore important to remember to drink regularly. Water, the tea, herbal tea and the juices are examples of drinks which help meet daily needs. However, alcoholic beverages (e.g., wine, beer, etc.) do not contribute to hydration. Indeed, alcohol has a diuretic effect that can increase the risk of dehydration, especially on an empty stomach. If you consume alcoholic drinks, it is recommended to drink them with food and alternate with water.
Reduce the risks associated with barbecue cooking
Picnics often go hand in hand with barbecues. However, cooking meat on a barbecue can produce carcinogenic compounds. Indeed, when fat from the meat drips onto the grill flames, it creates smoke and carcinogenic substances called polycyclic aromatic hydrocarbons. To reduce your risks:
- Choose lean fish and poultry over meat
- Remove the visible fat from the meats
- Reduce cooking time by cutting meat and poultry into pieces (e.g., skewers).
- Use marinades with an acidic ingredient (e.g., lemon, vinegar) and herbs (e.g., rosemary, thyme).
- Avoid burning the meat
- Wrap the food in aluminum foil
- Avoid breathing in the smoke
Reduce the risk of food poisoning
High temperatures and cross-contamination (the unintentional transfer of pathogenic bacteria from one food to another) promote the growth of bacteria responsible for food poisoning. To reduce your risks:
- Keep food out of the danger zone: 4 °C (40 °F) – 60 °C (140 °F). In other words, make sure to keep cold foods at or below 4 °C and hot foods above 60 °C.
- Wash your hands frequently, before and after handling food.
- Clean surfaces, the cooler, dishes, containers, and utensils before and after use.
- Store perishable foods in a cooler or insulated bag with ice packs or frozen water bottles.
- Keep the cooler or insulated bag in the shade and in the coolest place.
- Throw away perishable foods that have been left at room temperature for more than two hours.
- Wash fruits and vegetables before eating or cooking them.
- Pack food and/or meals separately (e.g., avoid packing raw meat with fruit).
- Cook food thoroughly, especially meat and poultry. It is recommended to use a food thermometer.
- Put the leftovers in the cooler as soon as possible.
- Use drinking water for drinking, cooking, and cleaning.
- Discard perishable foods as soon as the ice packs are no longer cold.
Reduce your waste
- Use reusable plates, glasses, bottles, and utensils
- Bring cloth towels
- Bring reusable containers for leftovers
- Plan to bring washable reusable bags to carry dirty dishes back.
- Plan for bags for composting, recycling, and waste
References
- https://www.hsph.harvard.edu/nutritionsource/healthy-summer-picnic-tips/
- https://www.unlockfood.ca/en/Articles/Celebrations/What-should-I-pack-in-my-picnic-basket.aspx?aliaspath=%2fen%2fArticles%2fHolidays-Celebrations%2fQuestion-of-the-Month-What-should-I-pack-in-my-pic
- https://www.unlockfood.ca/en/Articles/Food-Safety/Play-it-safe-this-summer.aspx
- https://ici.radio-canada.ca/mordu/1475/manger-dehors-famille