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When you travel with food, remember to keep the perishables in a cooler with ice or refreezable ice packs.
Food safety for travelers
From eNews, May 27, 2004
Food poisoning can occur when you least expect it. So, whether you're spending this summer vacation in the country or on foreign shores, remember to be vigilant about what you eat and where you eat it. The following are some tips from INFO-U to prevent food-borne illnesses when you travel.
- Transport foods cold rather than hot if you are not planning to eat them for more than two hours. Where possible, cook or heat foods just before eating. For example, use portable grills or the outdoor grills at park or camping areas.
- Keep perishables cold by using a cooler with ice or refreezable ice packs. Freezing foods such as sandwiches, juices, and milk will help them keep longer.
- If you don't have a cooler, stick with canned meats or fish, natural or processed cheeses, crackers, peanut butter, and very dry sausage products. Throw leftover meats away after the meal unless you can cool them within two hours.
- If you buy fresh fruit or vegetables from roadside markets or a street vendor, wash them thoroughly before eating.
- When you're eating out, check the overall appearance of the restaurant and employees. If you doubt the cleanliness, choose another restaurant or order very carefully. Choose foods that are cooked just before serving such as hamburgers, grilled cheese sandwiches, grilled chicken or steak, broiled or fried fish, and fruit or fruit pies. Forgo the beef stew; roast beef; ham or tuna salad; casseroles; and cream, custard, or pumpkin pies.