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Columbia Missourian

FROM READERS: Exercise caution when handling food at tailgates

By ELLEN SCHUSTER AND KAREN SHERBONDY/MISSOURIAN READERS
October 5, 2012 | 12:00 p.m. CDT

Ellen Schuster is an associate state specialist, and Karen Sherbondy is a registered and licensed dietitian with the UM Extension. This article was originally posted on the Mizzou Nutrition Mythbusters blog on Sept. 28.

Myth: I don’t have to worry about food safety at tailgates — the food won’t be around long enough to spoil.

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Answer: BUSTED!

Fall and football season are here. What game is complete without a tailgate party? But while you’re watching the end zone, your food could end up in the “danger zone” of 40 to 140 degrees Fahrenheit.

Perishable foods should be eaten within 2 hours, or 1 hour if the outside temperature is above 90 degrees Fahrenehit, which will cause bacteria to grow faster. Here are some tips to keep your tailgate food safe.

Precooking

Grilling

Keep food at safe temperatures

Clean up and leftovers

Go to MissouriFamilies.org to find more information on food safety.

This story is part of a section of the Missourian called From Readers, which is dedicated to your voices and your stories. We hope you'll consider sharing. Here's how. Supervising editor is Joy Mayer.