Don't Let the Food Bugs Bite!

By Jennifer Castoro

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Which would spoil faster at an outdoor buffet: a well-done hamburger or coleslaw? You may think eating cooked meat sounds safer than the mayonnaise-rich side, but you'd be wrong. Foods made with mayo- and vinegar-based dressings have bacteria-fighting properties, while those containing protein are especially prone to bacteria, which can double in amount every 15 to 30 minutes in the heat, says Ruth Frechman, RD, spokeswoman for the American Dietetic Association. Signs that you've caught a food-borne illness include mild to severe nausea, vomiting, and diarrhea.

Type of Food	Temperature Tip	Leave Outside	Healthy Hint
Raw meat, poultry, and seafood	Keep below 40 degrees Fahrenheit	No longer than 1 hour	Refrigerate or store meat in a cooler before cooking.
Cooked meat, poultry, and seafood	Always cook thoroughly	No longer than 2 hours	Never put cooked food on the same platter that held it raw.
Raw veggies	Keep at room temperature or cooler	No longer than 2 hours	Vegetable lose nutrients when they become limp from heat.
Salads	Keep below 40 degrees Fahrenheit	No longer than 2 hours	Salads with cooked eggs should be taken inside after an hour.
Condiments	Keep at room temperature or cooler	As long as needed, but not in direct sunlight	They can lose freshness if allowed to stay in the sunlight too long.

Originally published in Ladies' Home Journal, June 2007.

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