Food News: Food Safety Tips Make Picnics Perfect

"Ants aren't the only enemies of fun summer picnics -- foodborne illness can ruin the day, too.

But experts at the University of Arkansas in Fayetteville have three simple rules for keeping al fresco dining worry-free: keep hot foods hot, keep cold foods cold, and make sure everything is clean.

"For safe food handling, temperature is key. Cold food should be stored under 35 or 40 degrees Fahrenheit and hot foot above 140 degrees. The range in-between is where bacteria grow," noted food-science professor Michael Johnson in a prepared statement.

He recommended the use of a meat thermometer when barbequing. Use the thermometer to check the center of burgers or the thickest part of chicken parts. Burgers should be cooked to an internal temperature of at least 160 degrees, while chicken should be cooked at 165 degrees.

Don't leave cooked burgers out on the picnic table, because they can quickly cool to the perfect growth range for bacteria. Instead, cook burgers as you need them, Johnson said.

Taking one or more extra coolers and freezing ice in chunks -- which last much longer than small cubes in bagged ice -- can help you keep picnic foods cold, advised Marjorie Fitch-Hilgenberg, an associate professor in dietetics at the university."

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