A hike through the woods could result in more than a twisted ankle if students aren’t careful what they snack on.

As the temperature rises, so does participation in outdoor activities. Food is often taken along while camping, picnicking or taking long car trips.

Food poisoning is prominent in these situations, especially if people are not careful with the preparation and storage of the food, said Rebecca Fritzsche, staff physician at the Student Health Center.

“It is always important to wash your hands before ever touching food,” she said.

Although most people only get a chance to wash their hands before preparing food on picnics, it is also important to cleanse again before eating, she said.

There is especially a risk for children.

Fritzsche said petting zoos create a hazard for children who don’t wash their hands after touching animals before eating. Often the children get gastrointestinal illnesses from the germs on the animals, not from the food they eat, she said.

Both Fritzsche and the Iowa Department of Public Health said that using hot soapy water to cleanse utensils is also important.

“Using hot water with soap is usually pretty accurate for killing off germs,” Fritzsche said.

According to the Iowa Department of Public Health, one of the biggest concerns while eating outdoors is the length of time food sits out and the temperature it is kept at.

Mayonnaise and other foods that need to be refrigerated can be taken on picnics, but it is important to keep it them a cooler, Fritzsche said.

“Move the prepared food directly from the refrigerator to the cooler,” she said. “The food should also be eaten in a timely fashion; do not leave it out for a long period of time.”

She said it’s best not to take meat or egg products if they are not kept cool.

Leftover food should be thrown away, but if it isn’t, heat the food up to kill the germs, Fritzsche said.

“Microwaves do not often heat the food evenly and kill all the germs,” she said. “It is best to re-heat the food on the stove or in the oven.”

Dried fruits, chocolate candy bars, packaged crackers and cookies, cereal, peanut butter, chips and bread products are good foods for trips when coolers are not available, Fritzsche said.

These techniques can all help prevent food poisoning. The symptoms of this illness depend on the germs associated with the food they are in.

“[Food poisoning] is an acute process that could come on from hours to days [after eating contaminated food],” Fritzsche said. “Often it starts with a fever, stomach cramping, vomiting, diarrhea and achiness.”

Fritzsche said people with food poisoning should work their way up to eating regular foods in steps.

If the symptoms are uncontrollable and continue, or if you are feeling lightheaded, seek medical attention, she said.