As millions of Americans head outdoors for summer picnics, it’s essential to consider food safety. The U.S. Department of Agriculture Food Safety and Inspection Service warns that bacteria multiply in the danger zone between 40 and 140 degrees Fahrenheit, where bacterial counts can double in as little as 20 minutes. Perishable food left out for an hour should be discarded once temperatures rise above 90 degrees.

Safe Picnic Foods

Grain salads built on farro, wheat berries, or freekeh are among the most capable formats in outdoor cooking. They contain no mayonnaise or dairy, avoiding the bacterial risk associated with mixing mayo and low-acid foods. An acid-forward dressing of olive oil, lemon juice, and vinegar keeps the dish’s pH inhospitable to bacteria.

Wraps are also a good option, as they hold up outdoors better than sandwiches. Flour and whole-grain tortillas are less porous and more moisture-resistant, allowing them to maintain their structure during transit. Marinated dishes, such as roasted peppers or grilled zucchini, are another good choice, as the acid in the marinade lowers the dish’s pH, slowing bacterial activity.

No-Bake Desserts

No-bake desserts built around shelf-stable ingredients like dates, nuts, dried fruit, dark chocolate, and oats are also a good option. These desserts contain no dairy, require no refrigeration once assembled, and hold at outdoor temperatures without compromise.

By choosing the right foods and following proper food safety guidelines, you can enjoy a safe and healthy summer picnic with your family and friends.

Original reporting: KTBS 3 (Shreveport) — read the source article.