Q:We are planning a family reunion with potluck meals. Do you have any tips for preventing food poisoning in hot weather? We may not have room in our fridge for all the food and I do not want my elderly relatives to get sick. Which foods are best avoided?
A:Even though food authorities and inspectors take great pains to keep the food supply safe in this country, it is impossible to keep it completely free from bacteria.
Some bugs can be dangerous, so it is important to take precautions, not simply in the storage of food but also in the initial handling and preparation.
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At a potluck, you do not have complete control of the preparation, but if you take care with the meat dishes, particularly hamburger and chicken, this practice should help to keep everyone safe.
One of the first steps in food safety is to take precautions when you go shopping. Since many people use reusable shopping bags, it is important to keep fresh vegetables and salads away from potentially contaminated meats such as raw chicken. Keep a separate bag for meat and another one for vegetables. Wash the bags occasionally, even if they look clean.
When preparing food, first wash hands with warm, soapy water, then again after you finish handling raw meat, poultry, fish or eggs.
Keep cutting boards and utensils clean. Use hot, soapy water. Make sure you do not use the same plate for raw and cooked meat.
Make sure meat is well cooked. The internal temperature should be 140 to 180 F (60-80 C).
Your refrigerator is your best friend in preventing food-borne illnesses, but it may not be big enough when you are catering to a large crowd.
Buy bags of ice and put the ice cubes in shallow containers to keep cold foods cold.
Hot foods should be served as hot as possible, so keep them in a slow cooker or use the barbecue to prepare food as required.
Mayonnaise and creamy salad dressings should be left in the fridge until you are ready to eat and then added to the salad.
Avoid eating anything that has been left out for more than two hours. Bacteria multiply more quickly in hot, humid conditions.
People with poor immune systems, the very young, pregnant women and the elderly need to be particularity careful about food poisoning.
They should avoid raw or under-cooked shellfish, raw bean or alfalfa sprouts, soft cheeses like Brie and blue veined cheeses and meat-based pate.
Clare Rowson is a retired medical doctor in Belleville, Ont.
