Food Safety for Backpackers

Susan Brewer

Backpackers who will carry their meals with them should plan their menus with food safety in mind in addition to the weight of the food, preparation, and trash disposal.

Food poisoning bacteria grow rapidly at warm temperatures. Many of our favorite foods are perishable and require refrigeration. Even a day hiking in the wilderness with perishable foods stored improperly could result in foodborne illness. Raw meat, poultry, fish, most dairy products, eggs (even hard-cooked eggs) and prepared foods should be stored cold, that is, at 40ºF or colder, and should not be left unrefrigerated for more than two hours.

Key points to keep in mind are: think about portion sizes as you plan your menu; leftovers are not desirable. Check first to see if campfires are allowed, or if you have to bring a stove. When cooking foods, be sure to cook them thoroughly. Cook meat, poultry and fish thoroughly to ensure that food poisoning bacteria have been destroyed.

When planning a menu for a hiking trip, many backpackers choose foods that do not require refrigeration. Canned meat, poultry, and fish-- although heavy--are good choices.

In addition to canned foods, there are many foods that do not require refrigeration: peanut butter and jelly; hard cheeses; dried meats, fruits, and nuts; dried noodles and soups; breads and crackers; powdered milk and fruit drinks. Concentrated juice boxes are also handy but heavy. Check with an outdoor supply store for foods packaged especially for backpacking.

If you pack carefully it is possible to use fresh foods for meals the first day. Many campers drive to their campsites with coolers, and have access to grills.

Foods can be prepared in advance, refrigerated or frozen, and packed with a cold source. Freeze water in a plastic jug and wrap it with the frozen foods in a plastic bag, then stuff the bag inside a sleeping bag in your backpack. This way the food will be kept cold while you hike.

Water is always an important consideration on a hiking trip. You'll need it for preparing foods as well as for washing up. Always assume that stream and river waters are not safe to drink; they may contain bacteria that could cause illness if the water is not purified before drinking. Purchase purification tablets or equipment from camping supply stores, and learn purification techniques. You may wish to bring along some bottled water.

Cleanliness is essential. Pack soap for handwashing and dishwashing. Or use disposable wipes to clean your hands when working with foods. But remember: disposable doesn't mean leaving it behind to pollute the outdoors; burn it or carry it out with you.

A special note to hiking families: if you are backpacking with an infant, carry pre-measured packets of powdered infant formula as well as bottled water; and prepare one bottle at a time. If carrying prepared bottles they must be kept cold. If using bottled water, it is not necessary to boil it before mixing with formula. As for baby food, bring the smallest size jars. Dispose of any leftover baby food or formula after feeding.

For more information, call USDA's Meat and Poultry Hotline, 1-800-535-4555. Source: USDA Release No. 0536.94