Nov. 6, 2001

COLLEGE STATION - School children who come home with stomach cramps, diarrhea or vomiting may be suffering from a "food bug" rather than a "flu bug."

And the sack lunches that many of them take to school may be the reason, said Dr. Peggy Van Laanen, Texas Cooperative Extension food and nutrition specialist.

"Packing a lunch that will be stored at room temperature and eaten many hours later requires special precautions," Van Laanen said. "Temperatures between 40 and 140 degrees F, also known as the ‘danger zone,'can cause these harmful bacteria to multiply and cause illness."

"Bacteria that cause foodborne illness need moisture, the right temperature, a food source such as protein, and time," added Britta Thompson, Extension food and nutrition associate. "Any moist protein food is especially susceptible. Foods that are handled a lot during preparation – such as ham, chicken or egg salad – pose an extra risk because bacteria from hands can spread to them."

The experts offer the following advice to lessen the risk of bringing food-borne illness home from school:

- Maintain a clean area when preparing sack lunches. Make sure utensils, hands, work areas and food containers are clean. Wash the lunch box or thermos after each use. If using a paper bag, use a bag made for food, not grocery bags that may be contaminated from insects or food leakage.

- Keep cold lunch foods cold. Store lunches in a refrigerator. If one is not available, use an insulated lunch box, which will keep foods colder than paper bags. A freezing gel, ice or frozen drink placed in an insulated lunch box will keep food chilled. Make sure children know to place their lunches in a cool place out of direct sunlight.

- Keep hot lunch foods hot. Use a clean thermos with a tight-fitting lid for hot foods such as chili, soups and stews. Rinse the thermos with boiling water and pour steaming hot food into the thermos. The food should still be hot at lunchtime.

- If making sandwiches with lunch meat, keep them cold. When purchasing lunch meat, pay close attention to "use-by" dates. These products can harbor bacteria that can grow slowly, even at refrigerator temperatures.

- Plan a menu of properly prepared and healthy foods. Foods that look or smell sour may be contaminated with bacteria that cause foodborne illness. Don't pack leftovers that have been in the refrigerator for an extended time, and don't re-pack perishable lunch items that have not been eaten. Throw them away.

- If a refrigerator is not available, make sack lunches with foods that don't need to be kept cold, such as peanut butter; dried products such as beef jerky; and non-perishable cheese and cheese spreads. Other choices include canned meat, poultry and seafood that can be opened and eaten immediately; fresh fruits and vegetables; and breads, cereals, and nuts. Ready-to-eat foods in individual servings such as puddings or canned fruits make a nice addition to sack lunches.

For more information about packing a safe sack lunch, contact a county Extension agent.