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BLACKSBURG - Picnics are part of summer fun, but a foodbome illness can spoil the fun. Think of v food safety as you plan the menu for a picnic. Bacteria that cause foodborne illness grow very rapidly at warm temperatures.
When food is taken on an outing, it is more difficult - but just as important - to follow the basic food safety rule of “Keep hot food hot and cold food cold,” said Jo Anne Barton, Virginia Cooperative Extension spe' cialist in foods and nutrition.
On a picnic, as at any meal, perishable food should not be left at room temperature longer than two hours, including preparation time at
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