Hiking, camping, and boating are good activities for active people and families. However, if the food isn't handled correctly, food-borne illness can be an unwelcome souvenir.
3. It's not a good idea to depend on fresh water from a lake or stream for drinking, no matter how clean it appears. Some pathogens thrive in remote mountain lakes or streams and there's no way to know what might have fallen into the water upstream. Bring bottled or tap water for drinking. Always start out with a full water bottle and replenish your supply from tested public systems when possible. On long trips you can find water in streams, lakes, and springs, but be sure to purify any water from the wild, no matter how clean it appears.
==> peanut butter in plastic jars;
==> concentrated juice boxes;
==> canned tuna, ham, chicken, and beef;
==> dried noodles and soups;
==> beef jerky and other dried meats;
==> dehydrated foods;
==> dried fruits and nuts; and
==> powdered milk and fruit drinks.
7. Camping supply stores sell biodegradable camping soap in liquid and solid forms. But use it sparingly, and keep it out of rivers, lakes, streams, and springs, as it will pollute. If you use soap to clean your pots, wash the pots at the campsite, not at the water's edge. Dump dirty water on dry ground, well away from fresh water. Some wilderness campers use baking soda to wash their utensils. Pack disposable wipes for hands and quick cleanups.
==> Scale, gut, and clean fish as soon as they're caught.
==> Live fish can be kept on stringers or in live wells, as long as they have enough water and enough room to move and breathe.
==> Wrap fish, both whole and cleaned, in water-tight plastic and store on ice.
==> Keep 3 to 4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice.
==> Store cooler out of the sun and cover with a blanket.
==> Once home, eat fresh fish within 1 to 2 days or freeze them. For top quality, use frozen fish within 3 to 6 months.
9. If using a cooler, leftover food is safe only if the cooler still has ice in it. Otherwise discard leftover food.
Copyright (c) Terry Nicholls. All Rights Reserved.
About the author Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". For more tips like these, and to learn more about his book, visit his website at http://tinyurl.com/3fr2t Author: Terry Nicholls Source: http://ideacopy.com/ |