Summer is heating up and warmer temperatures mean an increase in foodborne illness – also known as “food poisoning.” One reason is because most bacteria grow fastest at temperatures from 90 to 110 °F. Bacteria also need moisture to flourish, and summer weather is often hot and humid. Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers. When this happens, someone eating the food can get sick.

Secondly, outside activities increase which means more people are cooking outside at picnics, barbecues, and on camping trips. The safety controls that a kitchen provides — thermostat-controlled cooking, refrigeration, and washing facilities — are often not as easily available. It is crucial to follow the four core food safety messages of clean, separate, cook and chill even when traveling.

Mayonnaise is often thought to be a common cause of foodborne illness. However, mayonnaise is not the cause – bacteria is!  Mayonnaise is made with acid (vinegar or lemon juice), so it actually tends to inhibit bacterial growth.  However, the combination of hot weather and moist foods that may contain mayonnaise can be a source of foodborne illness.  Mayonnaise is often mistaken as the source but it is usually the meat, poultry, fish or eggs that are mixed with mayonnaise that serve as the culprit.  When kept out of the refrigerator for more than two hours they provide a medium for bacteria to grow.

Remember, in hot weather (above 90° F), food should never sit out for more than one hour. Perishable food must be refrigerated within one hour in hot weather and within two hours if temperatures are below 90° F. Discard any food left that is left out longer than this!

Always use coolers when taking perishable foods on the road! Here are some helpful tips for packing your cooler:

• Pack your cooler just before you hit the road. If you pack meat and poultry while it is still frozen it will stay colder longer.
• Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last. By doing this, you avoid having to unpack and repack the cooler along the way.
• Pack plenty of ice and/or freezer packs to ensure a constant cold temperature. A full cooler will maintain a cold temperature longer than one that is partially filled.
• When traveling, transport the cooler in the air-conditioned passenger compartment of your car, rather than in a hot trunk. Keep the cooler out of direct sunlight. When outdoors, keep your cooler covered with a blanket or tarp.
• Keep drinks in a separate cooler from foods. The beverage cooler will be opened frequently while the food cooler stays closed.
• Take perishable foods in the smallest quantity needed – pack only the amount of food you think you'll use. Consider taking along non-perishable foods and snacks that don't need to be refrigerated.
  
  

The non-profit Partnership for Food Safety Education saves lives and improves public health through research-based, actionable consumer food safety initiatives that reduce foodborne illness. Sign up to be a BAC Fighter at www.fightbac.org!