Time Duration for Food Left Out Under the Sunlight

Duration of Food Exposure in Sunlight: What's the Safe Limit?

In the warm summer months, it's essential to be mindful of food safety to ensure a fun and healthy barbecue or picnic. Here are some useful tips to help you keep your food safe and delicious.

Firstly, it's important to remember that cutting into fruit before consuming can shorten its shelf life. To maintain freshness, keep fruits and vegetables as part of the Food and Drug Administration's (FDA) two-hour "one-in-the-sun" rule, which advises against leaving anything that would typically be refrigerated out for more than two hours at room temperature, especially on hot days (over 90 degrees Fahrenheit).

When it comes to handling raw meat, including poultry and shellfish, it's particularly prone to bacterial growth when left out in the so-called "Danger Zone." The FDA recommends keeping raw meat cool and out of the sun until it goes on the grill, washing all cutting boards and plates that touched it, and keeping it away from other foods that won't be cooked. Improper cooling of hot foods can lead to foodborne illness, so cooked hot foods that aren't served right away should be kept at or above 140 degrees to prevent bacterial growth.

Perishable foods left out for too long can become breeding grounds for bad bacteria like E. coli and Salmonella. Bacteria that cause food poisoning flourish in temperatures between 40 and 140 degrees, a range known as "The Danger Zone." To avoid foodborne illness, when in doubt, throw out food that has been left out for too long.

Dietitian-nutritionist Gina Hassick recommends using warming trays, slow cookers, and chafing dishes to keep food safe and warm during outdoor events. For quicker, more even cooling, she suggests using shallow containers, plastic wrap, aluminum foil, and plastic baggies when storing leftovers.

Harder cheeses like Parmesan, Gouda, and cheddar can be left out for multiple hours at temperatures of 70 degrees or cooler. However, cheeses with high water content, such as ricotta, queso blanco, and mascarpone, can spoil quickly and should not be left out for extended periods.

Vinegar and olive oil may have antimicrobial properties that protect against Salmonella and E.Coli, making dressings with a vinegar base more likely to hold up better when left out for extended periods. Salads with crunchy vegetables like cucumbers, broccoli, tomatoes, and onions, and a balsamic vinaigrette, may last longer throughout a day-long barbecue.

Lastly, remember that Tropicana recommends that its refrigerated products should not be left out of the fridge for more than three hours, and no more than one hour if outside in the hot sun. Olive oil can become rancid quickly at high temperatures, so it's best to keep it refrigerated when not in use.

By following these food safety tips, you can enjoy a worry-free summer filled with delicious food and great company. Happy barbecuing!