By Jason Howland

Mayo Clinic

July Fourth picnics can be a lot of fun. But improper handling of the food can mean trouble in the form of foodborne germs. Before you fill your cooler, review these tips for safer picnics.

·  Picnic tip No. 1: When you open the cooler, keep an eye on the clock.

“The general rule is to have food out only two hours,” says Kate Zeratsky, a Mayo Clinic registered dietitian nutritionist. “However, on a hot day – 90 [degrees Fahrneheit] and above – you want to limit the time that food is out in that hot weather to one hour.”

“You might even consider a bowl of ice. And, then, sit your food container in that ice. That can help maintain a cool temperature.”

·  Picnic tip No. 2: Pay special attention to proteins.

“Bacteria like protein,” says Zeratsky.

So keep meat cold until it hits the grill. Then, use a meat thermometer to make sure it’s cooked to a safe temperature. At least 160 degrees [degrees Fahrneheit] for ground meats and 165 [degrees Fahrneheit] for poultry.

·  Picnic tip No. 3: Shield your sweets, including the ones from Mother Nature.

“Fruit, with its natural sugars, is going to attract some bugs,” says Zeratsky. “So you might want to keep it covered.”

·  And picnic tip No. 4: Better to be safe than sorry.

“When in doubt, throw it out. You don’t want anyone to get sick.”