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BLACKSBURG — A safe cook should know hazardous points in this scenario.
The family fixes food for a picnic in- the morning, takes it on a twohour drive to the seashore, plays in the sun for two hours, eats lunch, and after some more swimming, thinks about eating the leftovers.
The food would be safe, if it has been kept cold.
The danger would be if the food was left at room temperature for more than two hours, said John A. Marcy, Virginia Cooperative Extension food scientist at Virginia Tech. “The most common reason for food borne illness is leaving food at temperatures in which bacteria can grow,” Mr. Marcy said.
The standard rule is to keep hot food hot and cold food, cold. The danger zone is between 40 F and 140 F degrees.
Cooking food will kill almost any food-borne organism that could cause illness. And, at the other end of the scale, keeping food below 40 F also will stop the growth of bacteria.
“When planning a picnic, plan the food preparation and serving so that food is not left at room temperature more than two hours," Mr. Marcy said. "Take the food hot or cold, and keep it that way.”
The problems arise if the family brings a hot dish and allows it to get lukewarm. Often there is no good way to keep it hot and it is impossible to cool it.
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