LITTLE ROCK, Ark., July 6 (UPI) -- While many picnickers worry about flies, researchers at the University of Arkansas say people should worry more about food-borne bacteria.
"For safe food handling, temperature is key. Cold food should be stored under 35 or 40 degrees Fahrenheit and hot food above 140 degrees," says food science professor Michael Johnson. "The range in between is where bacteria grow."
Burgers should be grilled to the well-done stage, which means no pink in the center, and people should carry a meat thermometer to the picnic -- burgers should be 160 degrees F and poultry more than 165 degrees F.
To keep a cooler cold, use a rectangular sheet cake pan to make ice, and place it at the bottom of the cooler, use ice cubes around the food and top it with another cake pan of ice, recommends Marjorie Fitch-Hilgenberg, associate professor in dietetics.
Fitch-Hilgenberg also suggests using several coolers, one for extra bagged ice, another for beverages and snacks and another for just raw meat, which should be kept at below 40 degrees.
