After several months of staying in, meteorological summer has arrived, and people are ready to get out of the house and responsibly enjoy time with loved ones. Barbeques, picnics, bonfires, camping, and other food-focused outdoor gatherings provide an excellent way to gather safely, but if you aren’t careful, your long-anticipated time with family and friends could result in miserable memories of a foodborne illness.
We asked four of our IFT Food Science Member Experts – Christine Bruhn, PhD, Robert B. Gravani, PhD, CFS, Aurora Saulo, and Don Schaffner, PhD – for their tips on keeping food safe this summer.
There are plenty of health guidelines to consider in the wake of COVID-19. Incorporating these tips into your plans for outdoor gatherings will help you ensure your plans remain safe and your food isn’t spoiled.
Christine Bruhn, PhD, is the cooperative extension specialist emerita at University of California, Davis.
Robert B. Gravani, PhD, CFS, is professor emeritus of food science at Cornell University.
Don Schaffner, PhD, is an extension specialist in food science and distinguished professor at Rutgers University.
Aurora Saulo is a professor and extension specialist in food technology University of Hawaii.
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