For a safe breakfast outdoors with family and friends.. Here are precautions to prevent infection

Ramadan is a holy month. It is a season for family and friends to gather around the outdoor Ramadan table filled with delicious food.

However, the hot spring and summer weather may increase the risk of exposure to food-borne infections;

Where bacteria multiply rapidly as the temperature of the food, and the temperature of the air.

According to nutrition scientist, Dr. Rosita Vaskowska, "70% of diseases are transmitted by eating food outside the home."

Food standards in Australia and New Zealand categorize raw and cooked meat, seafood, dairy products, foods containing eggs, cooked rice and pasta, and combinations of foods such as sandwiches and pizzas, and the rest of the foods that must always be kept cold;

as it may be dangerous.

Hence the importance of the recommendation of Dr.

Rosetta, by keeping food fresh and safe, at banquets or outdoor barbecues, to protect yourself, your family and friends from foodborne illnesses.

In addition to the guidelines provided by the US Food and Drug Administration (FDA), to ensure the safety of food, before family and friends gather around it;

From cleaning, cooling and preparing, to transporting, cooking or grilling, to serving safely.

Cleaning, packing and preserving

Because food safety starts with good cleaning, before starting to prepare an outdoor feast, make sure that all used utensils and dishes are clean, and provide enough tongs to minimize touching foods;

Ensure the cleanliness of hands and surfaces, and provide wet towels, to clean hands once.

Then wash the fresh fruits and vegetables, rub the hard shells from them with a clean brush, under running tap water, and dry them before packing them in separate cooler bags, in closed coolers, in preparation for transporting them to the eating place, away from direct sunlight.

And reduce the number of times they are opened and closed, to keep the contents cooler for longer, and reduce their exposure to damage, by the warm outside air.

Avoid removing any open items from the refrigerator, such as a milk carton, packet of meat, or a bottle of mayonnaise;

To the place of eating outdoors, "because this will increase the chances of her exposure to dangerous levels of bacteria, under the influence of warm and humid conditions," according to Dr.

Rosetta.

Which also recommends preparing fresh salads in the last moments and serving them directly to food, "so that they are not subject to contamination or bacterial growth, or transporting them in an airtight cooler, if they have been previously cut."

placing drinks in a separate cooler, for easy access, without harming perishable foods;

As for canned foods, clean the lids before opening them.

Also, be sure to pack raw meat, poultry and seafood well, to prevent its juices from contaminating prepared or cooked foods, or that will be eaten raw, such as fruits and vegetables;

And ensuring that frozen foods remain cool, by placing them in the refrigerator or freezer, to prevent bacterial growth.

Food should be kept hot at 140°F (60°C) or higher (pixels).

Keeping hot and cold foods warm

Keeping food at the right temperature - inside and out - is critical to preventing the growth of foodborne bacteria.

Also, not leave the food for the feast outdoors for more than two hours - or one hour - if the temperatures outside are above 90 degrees Fahrenheit (32 degrees Celsius);

So bacteria in food don't multiply quickly and cause infection.

You should also stop thawing frozen food by leaving it on the countertop at room temperature. There are 3 safe ways to thaw it;

Move it from the freezer to the refrigerator for a while, submerge airtight containers in cold water, or thaw in the microwave, then cook right away.

Also, hot food should be kept hot, at 140°F (60°C) or higher;

Cover it well and put it in an insulated container until serving time.

The same with cold foods, they should be kept in the refrigerator immediately, at 40 degrees Fahrenheit (4.5 degrees Celsius) or less.

It can also be placed in dishes with ice, or in a deep bowl filled with ice;

Taking into account to filter the melted ice water, and put new ice frequently, until the time of serving.

BBQ Tips

In the case of barbecue, in order to ensure that the grilled food reaches the table safely;

Food to be eaten should not be left soaking in the marinade on the kitchen counter, or in the open air;

And make sure to put it soaked in the refrigerator.

And if you want to use some of the seasoning as a sauce on the food after cooking it, you must keep a separate part for this purpose;

Never use raw meat marinade again.

As well as not repeating the use of the same dishes or utensils that were used in raw meat, poultry or seafood, in order to avoid the spread of bacteria from raw food juices to cooked food;

Instead, clean plates and utensils are set up next to the grill to be used for serving food.

Food to be eaten should not be left soaking in the marinade in the open air;

And make sure to put it soaked in the refrigerator (Pixabi)

It is also important to use a thermometer to make sure food is cooked thoroughly, to kill any harmful bacteria that may be present;

For example, burgers should be cooked at 160 degrees Fahrenheit (70 degrees Celsius), and if a thermometer is not available, you can be sure that the burgers are completely brown, not pink.

For its part, the Australian Food Authority recommends 63 degrees Celsius as a minimum internal temperature for beef, veal, and lamb;

and 74 degrees Celsius for chicken.

and if food is cooked partially, in the microwave, oven or on the stove, in order to reduce grilling time;

This should be done just before partially cooked food is placed on the hot grill, with no time interval between partial cooking and grilling.

Then transfer the "ready" food to the rotisserie rack, away from the coals, to stay hot without overcooking, until it's time to eat.