You want to get back to nature-fresh air, exercise, relaxation and old-fashioned outdoor cooking. But, your last trip ended with a bout of food poisoning. What can you do to ensure your next camping trip is a safe one? Consider these tips.
Coolers
Whatever type of cooler you choose, consider cold- retention power, clean ability, durability, weight and cost. Foam chests are lightweight, low cost and actually have good "cold retention" power. But they're fragile and may not last through numerous outings. Plastic, fiberglass or steel coolers are more durable, take a lot of outdoor wear, and have excellent cold- retention power. However, once filled, larger models may weigh 30 to 40 pounds. Also, because of their durability, some end up being used well past heir prime. If the inside of the cooler smells like dead fish and doesn't come clean, it's time to pitch the cooler even though it may still hold food and water.
Keep Cold Foods Cold
Getting all your food, plus ice, into your cooler and making sure the ice doesn't water-log your food can be tricky. Start with cold or frozen food. Juices, meats, even milk, can be placed in the cooler in the frozen state to thaw in time for serving and help keep the rest of the food cold. Rather than ice cubes, fill clean, empty milk or juice cartons with water and freeze ahead. Frozen gel-packs also work well.
Pack foods in reverse-use order, so that those foods packed in first will be the last to be used. Also, don't take the entire jar of mayonnaise if you only need a small amount; put what you need in a smaller jar or container.
If possible travel with the ice chest in the passenger section rather than in the trunk. At the campsite, keep the cooler out of the sun and further insulated with a blanket, tarp or poncho.
Camp Cuisine
Today's camper has more food and food- packaging choices than did the Daniel Boones of yesteryear. From dried soups, fruits and meats to mayonnaise in squeeze tubes, convenience is the key word. Sometimes the biggest challenge is making sure you only take what you need.
Keep Water Safe
One of the toughest camping problems is access to reliable water. Never assume that stream or river waters are safe to drink. If you have room, bring bottled water for drinking and mixing with food. If you don't , boil all water used for cooking or drinking for at least 5 minutes (10 minutes above 10,000 feet) before use. You may also use commercial purification tablets or portable water treatment kits. Look for filters that filter water to one micron and are approved by the Environmental Protection Agency.
Keep It Clean
If your safe water supply is limited, use disposable wipes to clean your hands before you work with food and keep preparation and cooking to a minimum. If using soap to clean pots, wash the pots at your campsite, not at the water's edge. Also, dump dirty water on dry ground, well away from fresh water. Finally, be sure to leave your site as you found it, if not better. Anything packed in, also needs to be packed out.
Debbie Wilburn is County Agent/Family and Consumer Science Agent with the Hall (770)535-8290 and the Forsyth (770)887-2418 County Extension Service.
Wednesday
August 6th, 2025
12:18AM
