The dog days are upon us. Cookouts and picnics are part of what make this time of year special, as well as dangerous. Unfortunately, hot weather is prime time for food poisoning. Keep in mind that hot and humid summer days lead to an increase in bacteria, which need moisture to flourish. Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers, which can lead to food poisoning.

Secondly, outside activities increase which means more people are cooking outside at picnics, barbecues, and on camping trips. This environment is much less controlled than that of a kitchen, plus people tend to forget the four basic principles of food safety: clean, separate, cook, and chill.

Mayonnaise is often thought to be the main culprit behind food-borne illness. However, mayonnaise is not the cause – bacteria is. Mayonnaise, which is made with acid (vinegar or lemon juice), actually tends to inhibit bacterial growth.  However, the combination of hot weather and moist foods that may contain mayonnaise can be a source of food-borne illness because bacteria need moisture to grow.

The most common cause of food poisoning 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! Placing perishable dishes inside bowls of ice or in containers with a chill-able center should buy you some more time.

Always use coolers when taking perishable foods on the road, even if the trip will be a short one.

• 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.

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