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Media Relations
Kansas State University
9 Anderson Hall
Manhattan, KS 66506
785-532-6415
media@k-state.edu

Information provided by K-State Media Relations, K-State's news service, may be reproduced without permission. The marks and names of Kansas State University are protected trademarks and may not be used in any commercial or private endeavor without the approval of the university.

Source: Douglas Powell, 785-317-0560, dpowell@k-state.edu
http://www.k-state.edu/media/mediaguide/bios/powellbio.html
News release prepared by: Jessica Grant, 785-532-6415, jgrant@k-state.edu

Friday, May 23, 2008

K-STATE EXPERT OFFERS FOOD SAFETY TIPS FOR CAMPERS

MANHATTAN -- Warm weather means camping season and time to eat around the campfire.

But before eating at the camp cookout, a Kansas State University food safety expert recommends bringing kitchen food safety steps to the campground to keep campers healthy and happy.

"Every summer, thousands of people set out on camping adventures and every summer, many become stricken with food-borne illnesses or a parasitic infection," said Douglas Powell, associate professor of diagnostic medicine and pathobiology and the scientific director of the International Food Safety Network at K-State's College of Veterinary Medicine.

Some of the most common culprits include E. coli 0157:H7, Cryptosporidium parvum, Giardia dudodenalis and norovirus, which struck down dozens of children and staff at a local summer camp in Three Rivers, Mich., in 2007, Powell said. The most frequent sources of these illnesses are improperly cooked meat, cross contamination and contaminated water.

"Since children are more susceptible to these illnesses than adults, it's especially important that when camping with children, care is taken to prevent infection," Powell said. "Basic camping food safety is similar to kitchen food safety."

When it comes to camping food safety, Powell says:

* Keep meat in the cooler -- and at a temperature of below 40 degrees Fahrenheit. To maintain the cold temperature, keep coolers in the shade, away from the campfire and open as little as possible. A separate cooler for drinks and snacks is also a good idea. If no cooler is available, pack canned, dried or powdered items.

* Package meat in a separate, sealable storage bag and put in a plastic sack to avoid contaminating other food products.