It’s important to pack your food properly, both before you leave and when you’re on the trail.
Bacteria that can make you sick (e.g., salmonella) need certain conditions to survive. They grow well in foods that are moist and rich in protein (e.g., meat, poultry, dairy products) and between the temperatures of 4 to 60 °C (40 to 140 °F). In the right conditions, bacteria can multiply every 20 minutes. This can quickly make your food unsafe to eat.
To keep your food cool in the backcountry:
Current as of: April 26, 2016
Author: Environmental Public Health, Alberta Health Services
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