Essential Food Safety Tips from a Health Expert for a Perfect ECU Football Tailgate

PITT COUNTY, N.C. – As East Carolina University football kicks off, tailgating is a beloved tradition. However, with rising temperatures and outdoor fun, it’s essential to keep food safety in mind to avoid any unpleasant surprises.

Jordan Horne from the Pitt County Environmental Health Program warns that hot weather and large crowds can lead to foodborne illnesses. Bacteria thrive when food is left out, and symptoms like nausea, vomiting, and diarrhea can appear anywhere from hours to days after exposure.

To keep your tailgate safe and enjoyable, follow these simple guidelines from the USDA:

• Wash Your Hands: Use soap and water, or hand wipes, to keep germs at bay.
• Keep It Cool: Store perishables in a cooler at 40°F or below. Use separate coolers for raw and cooked foods to prevent cross-contamination.
• Separate Utensils: Use different plates and utensils for raw meats and prepared dishes.
• Cook Thoroughly: Make sure meats are cooked to safe temperatures—155°F for hamburgers and 165°F for chicken. Hot dogs can be served right away since they come fully cooked.

It’s also crucial to monitor how long food sits outside. Hot items should stay hot, while cold items must remain chilled.

Experts recommend bringing a food thermometer to ensure everything is cooked to perfection. And if you’re grilling away from a sink, hand sanitizer or moist towels can help with quick cleanups.

A recent survey by the Center for Disease Control and Prevention highlights that around 48 million Americans get sick from foodborne illnesses each year. Being cautious during tailgating can help you avoid becoming part of that statistic.

So as you gear up for the game, keep these tips in mind to ensure a fun and safe tailgating experience!

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