Tailgate parties pose unusual food-borne illnesses
Football is back in Boone! Appalachian State has just kicked off their season, and the excitement of game day is already in full swing. From the buzz around Kidd Brewer Stadium to the parking lot tailgates, Mountaineer fans know how to turn football Saturdays into a community celebration. And while the food is half the fun, it’s also where things can go wrong if we’re not careful about how it’s prepared and served.
During tailgate parties, measures are needed to protect against the rapid growth of bacteria and other food-borne hazards. Here are a few tips to remember and follow when you plan your parking lot party.
Your protective measures should begin in your kitchen even before you start to prepare the food you plan to take to the stadium. Wash hands, cutting boards, countertops, and utensils with hot, soapy water, and use separate utensils and containers for meats, poultry, and salads. This will inhibit the growth of surface bacteria and prevent it from moving from one food to another.
Thaw meat and poultry in the refrigerator, not on countertops, because bacteria multiply quickly in temperatures above 40 degrees Fahrenheit. In addition, thoroughly chill precooked foods in the refrigerator. Never partially cook foods to save time at the parking lot because this gives the bacteria a chance to recuperate from pre-cooking, multiply rapidly and survive later cooking.
Properly packing food for transport is as crucial as properly preparing it. When packing your cooler, start with a layer of ice and add cold food right from the refrigerator. Prior to placing food in the cooler, be sure it is carefully wrapped to prevent leakage onto other foods.
If you must travel a long distance to the stadium, keep your coolers in the passenger area where air conditioning and/or breezes from open windows will help keep food cooler. When you are ready to party, place your cooler in a shaded area away from the sun and cover it with a blanket for some insulation. Keep meat safely in the cooler until you are ready to grill it, removing only the amount that will fit on the grill.
Have a separate cooler for beverages so that your tailgaters don't accidentally warm the food by constantly opening and closing the cooler to get drinks.
When cooking, err on the side of overcooked rather than undercooked to keep bacteria at bay. These bacteria can be tough to kill and can survive undercooking. A little common sense and basic biologic knowledge will go a long way.
Once you take the proper precautions, you can responsibly party to your heart's content, secure in knowing that your fellow tailgaters won't go home with aching upset stomachs or worse.
Here's a recipe that will have you anticipating more than a good football game:
Tailgate Beef and Mushroom Chili
- ¾ pound 90% lean ground beef
- 12oz mushrooms, pulsed in food processor until finely chopped
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1-½ cups low or no sodium beef broth
- 1 - 28oz can crushed tomatoes
- 1 - 16oz can red kidney or black beans, drained and rinsed
- 2 Tablespoons tomato paste
- 2 Tablespoons ground cumin
- 2 Tablespoons brown sugar
- 1 Tablespoon garlic powder
- 1-½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
Heat olive oil in large pot over med-high heat. Add onion, cooking and stirring occasionally for 5 minutes. Add ground beef cooking for 5 minutes, stirring and breaking apart, until browned. Add mushrooms cooking for 3-5 minutes. Add tomato paste cooking for 1 minute. Stir in chili powder, cumin, brown sugar, garlic powder, salt, ground black pepper and ground cayenne pepper. Add broth, crushed tomatoes, and drained beans. Stir to combine. Bring to a boil, then reduce heat to low and gently simmer uncovered for 25-30 minutes, stirring occasionally. Serve hot with choice of cornbread, baked potato, rice, or tortilla chips. Add toppings like cheese, sour cream, green onions… just to name a few. Serves 6 to 8. Enjoy the game and the chili!
