Penn State program promotes food safety on the trail

University Park, Pa. -- As warm weather arrives, campers setting out on the hiking trail to get in touch with Mother Nature will need to remember food safety. A food expert in Penn State's College of Agricultural Sciences is presenting handy tips through a program called, "Food Safety on the Trail," which will promote a more conscientious attitude toward food safety.

The purpose of the program is to give insights into food safety and milk preparation on what are known as "high-adventure" outings, which take participants long distances from home for long periods of time, according to Thomas Palchak, manager of Penn State’s Berkey Creamery.

"You only need to read a newspaper to find out how serious and common foodborne illness is becoming nationwide," said Palchak. "So before going hiking, you should give some thought to selecting the right types of food, carrying soap and sanitizer, using established food-handling practices and cleaning the utensils. The variety of foods for long-term camping and hiking has never been greater than in the last 10 years. Most importantly, proper hand washing is the single most effective method in controlling foodborne illness."

Palchak says milk and meat are not appropriate food selections for high-adventure camping unless they are cooked and consumed during the first evening meal on the trail. Other food choices -- such as dried soups and dinners, trail mixes, powdered milk or eggs, and cured meats -- are available to provide needed nutrition.
Beyond basic nutrition, delicious food can be prepared safely on the trail, noted Palchak. There are also a variety of food items that can be kept uncontaminated over a long period of time without refrigeration.

Palchak offers helpful tips to remember on the trail:
--Follow proper storage procedures of fresh meats, eggs, dairy products, vegetables and other perishable food products to prevent contamination.
--Never store food in the "danger zone" of 40 degrees to 140 degrees Fahrenheit for more than two hours.
--Properly dispose of camp garbage, cans, plastic, containers and other rubbish to keep the site clean and prevent bacterial growth on cooking equipment.
--Treat all water prior to consumption, cooking or cleaning. "Boiling is best," said Palchak, "but there are other convenient methods of purifying stream water."

Palchak said his program initially was developed to help Boy Scouts "understand that even on the trail, there is still a risk of foodborne illness. Also, being so far away from civilization and contracting a foodborne illness could present some serious health problems and even death if medical assistance is unavailable.

"The more we can raise awareness through youth groups like FFA, 4-H, Girl Scouts and Boy Scouts, the better off the boys and girls will be when they participate in outdoor adventures far from home," he said. "They will have a better understanding of the risks associated with foodborne illness and the importance of food-safety practices."

For more information on the "Food Safety on the Trail" program, contact Palchak by e-mail at trp1@psu.edu. Additional information also can be obtained from the Juniata Valley Council #497 office of Boy Scouts of America online at www.jvcbsa.org, the BSA Public Health Merit Badge booklet and the BSA Handbook.