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waiui tcuifrcidimes, muu puisoning bacteria can begin to multiply and cause illness. At summer temperature of 80 F and above, they multiply rapidly.
To avoid turning a picnic into a panic, keep perishable foods—especially meat and poultry-cold between preparation and serving. To prevent bacteria growth, perishable foods should be kept below 40 F or above 145 F. \
“If the time between leaving home and eating the food is under two hours, and you plan for proper cold or hot storage on the trip, you can take most any food to a picnic,” Hertzler said. “If serving will not be for several hours, purchase food well in advance of the picnic and chill it thoroughly before packing it in a cooler. Then eat the food cold.”
It is not enough to just put foods into a good insulated cooler. You must also include a cold source such as the commercial ‘blue jel’, lots of
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