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Hold the mayo (or at least keep it on ice)

Posted on May 1, 2008 by Chris Blose

PicnicSpring weather has been showing up in spurts, so we’re spending as much time as possible outside. That includes picnics. The MU News Bureau has released information and tips from Richard Fancher of MU’s Department of Environmental Health and Safety on how not to spoil the picnic, literally.

The biggest issue in trying to avoid food-borne illnesses is food temperature; people should try to keep food out of the “danger zone” between 41 degrees and 140 degrees Fahrenheit. Foods that are susceptible to bacterial growth, such as mayonnaise, can be especially troublesome and should be kept on ice in the cooler. On the flipside, Fancher recommends cooking all meats to at least 160 degrees Fahrenheit.

See the news release for more tips and full details.

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