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cooked beef or chicken and deviled eggs in the cooler. Although mayonnaise-based salads should be kept on ice, the mayonnaise is not a food poisoning villain. Its high acid content actually slows bacterial growth. Lack of refrigeration.is always a problem when camping. Plan to use ice-requiring foods early on or replenish the supply of ice. Supplement with food that doesn’t need ice, such as canned meat and fish, canned soup and peanut butter. Remember to thoroughly cook meat and poultry whether on the campstove or campfire. Hamburger patties, pork chops and ribs should be cooked until all the pink is gone; poultry until there is no red in the joints. Fresh fish should be cooked till it “flakes” with a fork. If you like your steak rare or medium-rare, just remember that there is a chance that some food poisoning organisms can survive such short cooking times. If you are cooking outdoors after dark, remember that everything “looks” done in the dark. Check the meat under a bright light to make sure. --1 AMISSV1LLE
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