Packing hot weather lunches for school or work requires extra precautions to keep your cold foods cold and free of foodborne pathogens. A recent University of Texas study found that of 700 children's lunches, fewer than 2% of the meats, dairy and vegetables were at safe temperatures about 90 minutes before lunchtime. The study, published in the journal Pediatrics, said that even though 45% of the lunch bags had an ice pack and 12% were kept in a refrigerator, almost all of the perishable foods still were in the danger zone for developing bacteria that leads to food poisoning. more
Image: Late 19th century miners' dinner pails, from the exhibition "Taking America to Lunch" at the National Museum of American History, Washington, DC.
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