Oklahoma City-County Health Department’s Public Health Protection experts remind residents who plan to picnic or cookout this summer to keep all ingredients on ice to avoid the threat of contamination and sickness.
Foodborne bacteria can begin to multiply in perishable foods such as meat, poultry, seafood, milk and mayonnaise when kept above 40 degrees for more than two hours. Try to pack meat, fish, milk, eggs or other spoilable foods into a cooler surrounded by ice, and don’t cross-contaminate. Be sure to keep raw meat securely wrapped.
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