Keeping Foodborne Illness Out of the Lunchbox

To help prevent what the USDA calls a serious public health threat…foodborne illness in the lunchbox; follow these six top tips for keeping foods safe.

1. If you’re packing meats, eggs, yogurt or other perishable food, use at least two freezer packs. Harmful bacteria grow rapidly between 40 and 140 degrees Fahrenheit.
2. Juice boxes can provide another option: freeze some juice boxes overnight to use with at least one freezer pack. The frozen juice boxes will thaw by lunchtime.
3. If there’s a refrigerator at school or work, find a space for your lunch. Remove the lid or open the bag so the cold air can circulate better.
4. Use an insulated, soft-sided lunchbox or bag instead of a paper bag. Perishable food can spoil more quickly in a paper bag.
5. For a hot lunch like soup, use an insulated container. Make sure the container remains tightly closed until lunchtime.
6. And finally, throw out all leftover food, used packaging and paper bags.

Medline Plus, a service of the National Institutes of Health, reminds us that not all illness comes from the food. It can come from a lunchbox that is not properly cleaned, or from the area where the lunch was prepared. They ask that we please remember that:

• A dirty lunchbox may contain bacteria that can make a youngster  sick.
• A lunchbox picks up a lot of grime in a day.
• Kids don’t always wash their hands before handling their lunchboxes and food.
• It’s a good idea to put a small bottle of antibacterial gel with a tight-fitting lid in your child’s lunchbox. Your child can use the gel when there isn’t a chance to wash with soap and water before eating lunch.
• Kids should avoid setting down their food on the table. Include a paper towel, a piece of wax paper, or even a small fabric place mat in your child’s lunchbox that can be washed at home to help keep food off surfaces that may have been used by a number of youth and adults.

When packing a lunchbox:

• Start with clean hands, a clean work surface and a clean lunchbox.
• Disinfect kitchen surfaces, such as kitchen equipment and refrigerator handles, regularly.
• Also clean cutting boards, knives, dish-drying towels and sponges or dish cloths daily.
• Wash fruits and vegetables before packing them