Summertime soirees signal start of spoiling season

Summer brings with it picnics, days at the beach and other outdoor activities, but
UT Southwestern Medical Center dietitians warn: Don’t forget about food safety. Warmer weather makes food spoil faster and creates an ideal environment for bacterial growth.

“Eggs are a high-risk food because they contain protein that bacteria love to grow on,” says Lona Sandon, assistant professor of clinical nutrition. “You should boil eggs completely, and don’t leave them outside for more than two hours. If they are left out longer than that, you should probably toss them.”

Dairy, cold cuts and raw meat should not be left out longer than one hour if the temperature reaches the high 80s or above, Ms. Sandon says.

“Be careful when you’re cooking on a grill that you cook the raw meat quickly after it’s removed from refrigeration,” she says. “Don’t forget to wash your hands, even when you’re eating outside. If you have no soap and water, then take some hand sanitizer.”

Visit http://www.utsouthwestern.org/nutrition to learn more about UT Southwestern’s clinical services in nutrition.

Media Contact: Katherine Morales

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