Many enjoy pre-game tailgating and the camaraderie it creates with their fellow sports fans. Where sounds of laughter and cheering mix with smells of hotdogs and chicken wings. Nothing brings it all together like a marching band playing “I’m a Tar Heel Born,” “On, on, U of K,” or the sounds of good ole “Rocky Top” like tailgating in the crisp fall air on a Saturday afternoon.
Arm yourself with your favorite tailgating recipes, fight songs, and friends. And, fight food bacteria to be a winner all season long. Nothing spoils a day at the ball park faster than a case of nausea, stomach cramps, watery diarrhea, headache, and fatigue. Food poisoning symptoms can start anywhere from one hour to 28 days and anywhere in between after consuming contaminated food or water.
Think ahead, making your game plan for your tailgating party one that avoids food bacteria, which could have you and your tailgating mates running offensively to a seat without a view. The simplest and most important step in preventing illness, including food poisoning, is HAND WASHING! Make sure you have plenty of soap and water or hand sanitizer and use them frequently when grilling or cooking out. Cleanliness is King when it comes to cooking. Start with clean hands, food preparation surfaces, grill, and cooking utensils. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Because bacteria can grow on the cut surfaces of fruits and vegetables, be careful not to cross-contaminate with meat products.
Tailgating chefs should always have a thermometer to measure the internal temperature of the meat they are cooking to ensure that it has been cooked sufficiently to kill bacteria. Ground beef should be cooked to an internal temperature of 160° F, Poultry 165°, and Pork 160°. Again, separate raw foods from cooked foods; you should never use plates or utensils that were used with raw food to serve or store cooked food. For success in preventing disease you must have clean surfaces and adequate heat for cooking meat as well as coolers for keeping other food cold. Make sure you have enough ice to store food at 40° F or less pre- and post-game. Never store drinks and food products in the same cooler. Never allow food to sit more than two hours after cooking; when in doubt, throw it out.
Incorporate these tips into your tailgating game plan and you will reduce your risk of your fight song becoming “nausea, heartburn, indigestion, upset stomach, diarrhea!” It is reported that 1 in 10 Americans have diarrhea because of food-borne infections each year. Make sure your tailgating First-Aid kit has bismuth subsalicylate (Pepto-Bismol®) and ingredients to replace lost fluids. Here is a simple recipe for fluid replacement: 1 teaspoon of salt; 4 heaping teaspoons of sugar, 1 liter of water and shake well. Remember to discuss with your healthcare provider or pharmacist any over the counter medications or supplements before taking.
Joe Cahn, The Commissioner of Tailgating (www.tailgating.com) describes tailgating as “it’s families, it’s fans, it’s a community social. It’s pre-game, halftime, post-game and more….” I say enjoy the camaraderie of friends and family in the spirit of a common bond in sport competition where everyone is a winner.
Howard Baker, RN BSN
For questions, comments, or suggestions on topics you want to read about please email me at: howard@howardsbaker.com
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