Contact: (Insert name here)

Carry - in suppers can be a source of food borne illness

"We attend carry - in suppers many times throughout the year to celebrate such events as a co-worker's retirement party, church socials and family gatherings. Carry-in suppers can be a fun way to enjoy everyone's food speciality. But when friends bring their treats, be sure to take precaution that an uninvited guest, illness-causing bacteria, doesn't attend the function," says Sherry Maston, Consumer Health Service Specialist.

Carry - in suppers can present a food safety challenge. To ensure food safety, foods should not be kept at room temperature for more than a total time of four hours. This includes the time the food was bought, prepared, and served, to the time it is eaten. According to Maston, preparing foods at home, delivering the food, then allowing it to set at room temperature for any length of time before consuming, sets the stage for food borne illness.

Microorganisms that have been allowed to grow cause most food borne illnesses.

Microorganisms are found in all of our foods. They grow best in high protein foods like meat, poultry, fish, dairy products, eggs, cheese and sauces. Temperature is very important in the life cycle of these microorganisms. They thrive in the same temperature we do, 40F to 140F. This is commonly referred to as the Danger Zone. Since microorganisms multiply very rapidly, the longer the food is in the optimal temperature, the greater the risk of food borne illness.

"By taking precautions," says Maston, "food borne illness will not be a guest at your next carry - in supper." Keep hot foods hot. Hot dishes placed in Styrofoam or thermal containers will retain their temperature during transport. Place hot foods in the oven until ready to serve. Use crock pots and warming trays on the serving line. Keep cold foods cold. Freezer packs and ice chests should be used when transporting cold foods. Refrigerate cold foods until ready to serve. A tray of ice placed under the dish will keep the food cool during serving. When no temperature control equipment is available, limit the life of the food to 2 hours or less in the temperature danger zone. By following these tips, only invited guests will enjoy the meal. For more information contact (insert agency, name & phone number here) or check your University of Wyoming Cooperative Extension Service food and nutrition website at www.uwyo.edu/cesnutrition.

Wyoming Food Safety Coalition training members are from Department of Family and Consumer Sciences, University of Wyoming Cooperative Extension Service; Wyoming Department of Agriculture; and City/County Health Departments.

The University of Wyoming and United States Department of Agriculture cooperating.

The University of Wyoming is an equal opportunity/affirmative action institution.

-END-