The official season has begun, football, that is. Part of the fun of enjoying a fall football game is the tailgate party. At the top of the list for having a successful pre-game party is having plenty of good food and beverages.

Whenever food is taken for picnics and parties, we need to keep food safety in mind. Millions of people are sickened and thousands die each year from foodborne illness. To ensure your next outing is safe, follow these tailgating food safety tips.

Chill picnic and party foods and condiments well before placing them in an ice chest.

Keep raw foods separate from cooked foods.

It’s best to have two ice chests – one for food and one for beverages. The reason having two ice chests are important is because beverage chests usually are opened more frequently than food storage chests. Each time an ice chest is opened and exposed to outside air temperatures, the temperature in the chest can rise.

Place ice chests in the air-conditioned passenger compartment, out of direct sunlight.

Pack moist towelettes and/or hand sanitizing solution that can be used prior to handling food and/or eating. Dampening washcloths and packing them in plastic bags with soap also works.

If preparing sandwiches, bring spreads and condiments such as mayonnaise and mustard separately. The same is true for salad dressings.

Coordinate food, especially those which require cooking. Ensure that you have enough grill space. Consume grilled foods within two hours of cooking. Discard any cooked foods which were not enjoyed!

Try these easy to make muffins for those early football game days.

Pumpkin-Orange Muffins

Canola oil spray

1 egg

1/2 cup skim milk

1/2 cup canned pumpkin

1/4 cup canola oil

1 tsp. dried grated orange zest

1 cup unbleached flour

1/2 cup whole wheat flour

1/2 cup sugar

1 tsp. baking powder

1 tsp. cinnamon

3/4 tsp. nutmeg

Preheat oven to 375 degrees. Spray muffin tin lightly with spray oil.

In a medium bowl, beat egg, milk, pumpkin, oil and grated orange zest, mixing well.

In a separate bowl, mix together dry ingredients. Mix into pumpkin mixture.

Spoon batter into greased muffin tin, filling each 1/2 to 2/3 full, and bake until pick inserted in middle of muffin comes out clean, about 20 to 25 minutes.

Makes 9 muffins

For more information on safe food handling and preparation, request the Penn State Tailgating tips “Be on the Offense against Food borne Illness.”

Call 602-0600 or 1-888-825-1701.

About the Author

Mary R. Ehret, M.S., R.D., L.D.N., is with Penn State Cooperative Extension, Luzerne County, 16 Luzerne Ave., West Pittston, Pa., 18643. (570) 825-1701/602-0600. Fax (570) 825-1709. mre2@psu.edu.

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