see also:

• risk management when camping
• photography and camping main index page

• getting food poisoning when camping is NOT fun at all!
• camping seriously increases the risk of food poisoning and gastroenteritis if campers do not know what they are doing or get lazy (or desperate)
• see also treating water to make it potable / drinkable

• rarely, other campers may have a very contagious gastroenteritis such as a viral cause
• many other potential pathogens are spread from faeces which are likely to find their way onto your hands by using toilet paper, touching toilet seats, or toilet doors

• whilst this is a problem in many urban areas in countries with dodgy water supply systems contaminated by sewage (cryptosporidium, hepatitis A and typhoid in particular), it is a major issue for campers albeit with different pathogens (especially giardia)
• one should assume all “fresh water” streams are potentially contaminated and should be treated
• see treating water to make it potable / drinkable

• if you want to keep it simple, take non perishables
• this avoids the need for fridges or ice esky coolers
• example non-perishables
  • dried or dehydrated foods such as soups, rice, noodles, uncooked pasta, powdered milk, dried fruits
  • nuts
  • whole fruits and vegetables
  • pre-packaged, shelf-stable meals
  • peanut butter
  • canned meats eg, tuna
  • concentrated fruit juices
  • bread - may last 48hrs or so, although will rapidly become mouldy within a day if left in the warmth of a car
• once reconstituted or cooked, consume within 1-2 hours, refrigerate or throw out

• some things can be taken to be consumed later that day without being in a fridge (although should at least be in a cooler if ambient temperatures are warm)
• examples:
  • hard cheeses (cheddar cheese may last a few hours)
  • thawing small packaged frozen foods in a cooler may be an option albeit risky if you don't understand the process and risks (see below)

• taking a fridge or an iced esky cooler allows taking perishables but these MUST be managed carefully - see keeping your food and drinks cool
• assume all raw meats, especially poultry or ground mince, are contaminated with bacteria
  • their juices risk cross-contamination of other foods so:
    • package them well so they don't leak the juices
    • stack them in the fridge near the bottom so if they do leak they don't contaminate everything
    • Don't use the same platter and utensils that held raw product to serve cooked product
  • ensure they are cooked to a safe internal temperature
    • most meats should be cooked to 63degC minimum
    • all raw ground beef, pork, lamb, and veal must be cooked to at least 71degC - don't trust the color of the meat!
    • all raw poultry (raw or ground) must be cooked to at least 74degC
    • heat hot dogs to steaming hot
    • reheat any leftover food to at least 74degC
    • allow meat to rest for at least three minutes before slicing or consuming
    • clean the thermometer between uses
• assume all perishables need to be discarded once more than 1-2 hours outside of a fridge (may be less if ambient temperatures are over 30degC)
  • this includes washed eggs and very soft cheeses
  • out of a fridge status includes eskies when there is no frozen ice left

• according to official advisories¹⁾, there are only a few ways to safely thaw perishable foods:
  • 1. In a fridge
    • most items over 500g will require 24 hours to thaw at fridge temperatures of around 3-4degC
    • after thawing in a fridge:
      • ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking
      • red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days
      • food thawed in the refrigerator can be refrozen without cooking albeit with some loss of quality
  • 2. In cold water
    • this will allow faster thawing but much more work and you will obvious need access to uncontaminated cold water which may be an issue when camping
    • the item MUST be securely packaged so water will not get into the food to avoid spoiling the food or contaminating it
    • use cold tap water and change every 30 minutes
    • 500g meat will usually take 1 hour to thaw
    • after thawing in cold water:
      • food must be cooked immediately
      • cannot be re-frozen unless cooked first
  • 3. In a microwave
    • this is likely to create uneven thawing and also some areas may start to cook, thus foods must be cooked immediately
    • not a great approach, and few campers will have a microwave
  • 4. JUST cook it frozen
    • this is probably the best camping approach if you don't have a fridge or you need it cooked immediately
    • cooking times will need to be 50% longer than for non-frozen foods
    • make sure you have your meat thermometer if cooking frozen raw meat!
    • an extension of this is to use cryovacs and cook in boiling water
      • pre-cook foods such as pasta with meat sauce, place into cryovac bags, seal well, then freeze and bring to camp in a fridge or freezer
      • place the well sealed cryovac bag in a pot of hot water of at least 60degC on a stove and it should thaw within 10-12 minutes for a small pack - for many pre-cooked cryovac foods you can then just keep the bag in there until it is fully re-heated and then ready to serve - make sure the water doesn't get into the bag and make sure you don't burn yourself opening the bag!