HEIDI SKOLNIK, RD: Exactly. In fact, over 900,000 cases of food poisoning are reported each year. It's not a small incidence, so it's something to pay attention to. We think, "Oh, we'll just pack up some food and head to the beach or head to the park." The real thing to remember is to keep cold foods cold and hot foods hot. First thing, you want to pack it right away. Don't lay everything out and then start packing because that leaves it out to the air. The Styrofoam is not even cold enough or insulated enough. Get an insulated bag, pack it with ice. Pack the foods that you need to keep coldest on the bottom. Make sure that the top fits snugly, and that you can really keep those cold foods cold.
DAVID FOLK THOMAS: You see those old movies with the nice little picnic basket that opens on each side. That isn't good.
HEIDI SKOLNIK, RD: It's very romantic, but it doesn't work.
DAVID FOLK THOMAS: As far as the dangers that Heidi was mentioning, with foods that get too hot, what can go wrong?
LAURA PENSIERO, RD: Basically, it's the ideal environment for bacteria to grow and multiply, so the minute you get out of a zone that's supposed to be cold, usually over 40 degrees, or a zone that's supposed to be hot, if you dip under that, you've created the perfect environment for bacteria to grow.
DAVID FOLK THOMAS: Right away, I'm thinking bad mayonnaise, I'm thinking sandwiches.
LAURA PENSIERO, RD: Mayonnaise is one of the main culprits of summer.
DAVID FOLK THOMAS: How long can mayonnaise stay non-refrigerated or out in the warm weather without hurting you.
LAURA PENSIERO, RD: It's less the amount of time, and more the degree that the temperature changes in the food.
