But just as summer weather helps our gardens grow, it makes the growing easy for bacteria that can cause foodborne illnesses or food poisoning. In a warm, moist environment, E coli can double in population every 20 minutes. So, to avoid contamination, keep hot foods hot and cold foods cold, and don't hold foods at temperatures in the danger zone for more than 2 hours. When eating outside, keep food covered to avoid contact with flies. Flying insects can carry bacteria and contaminate food.
Fruit juice is popular during the summer months.
Because pasteurization kills germs, you should always choose pasteurized juices, and always keep fruit juice cold. When cooking meat, especially beef, leave no pink in the center. Even though raw or partially cooked fish or meat such as sushi and steak tartare are culinary delights, there is a risk to eating them. If you are going to eat these kinds of foods, choose experienced, reputable sources. Rules for the Road Keep packed lunches cool.