“We love summertime living in Virginia,” says Sandy Adams, Commissioner of the Virginia Department of Agriculture and Consumer Services.
“Many of our farms and parks offer a variety of outdoor recreation, often accompanied by outdoor dining. At VDACS, we want to help people reduce or eliminate associated risks with outdoor activities: foodborne illness and mosquito bites. With rising temperatures and no kitchen appliances at the picnic site, many foods need special handling, and picnickers can take a few simple steps to combat those pesky, disease-carrying mosquitoes.”
Preventing foodborne illness
Consumers should take four basic steps to keep food safe from harmful bacteria: Clean (wash hands, utensils, and fresh fruits and vegetables), Separate (keep raw meat, poultry, eggs and seafood separate from ready-to-eat foods and don’t contaminate plates or utensils), Cook (cook food to the proper internal temperature and check for doneness with a food thermometer) and Chill (make sure the cooler is packed with several inches of ice, ice packs or containers of frozen water; the recommended ratio is 75 percent food to 25 percent ice).
Detailed food safety information is available at vdacs.virginia.gov/food-food-safety.shtml.
Controlling mosquitoes
Prevention methods for mosquitoes include destroying standing water breeding sites, using insect repellents, wearing long sleeves and pants in light colors and avoiding mosquito-infested areas during peak biting times, usually dusk to dawn. Some plants – basil, lavender, rosemary, lemongrass and mint – ward off mosquitoes with their natural oils and aromas, so tie fresh herbs in a bundle for a pretty, yet functional centerpiece or plant them at home around your patio area.
“Before heading to the lake, river, beach, park or farm to enjoy a day in the fresh air and sunshine,” Adams concluded, “be sure you’ve noted these tips to keep you and your family safe.”
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