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Cold cuts: Sandwiches with deli meats or cold cuts need to be refrigerated until they are ready to be eaten. Once you take the sandwiches out of the cooler or refrigerator, you generally have two hours to eat them or one hour if the outdoor temperature tops 90 degrees Fahrenheit, the USDA says.
Fresh salads: A new study published in the Journal of Food Protection finds that leafy green vegetables — especially romaine and iceberg lettuce, spinach, and cabbage — are a major source of foodborne illnesses. Keep your salad in an airtight container until you’re ready to serve it.
Anything With Mayo: The danger of foodborne illness lies with the main ingredient, such as eggs or chicken. The salads should be refrigerated until serving.
Fresh Cut Fruits: Fresh-cut fruit products can be contaminated during the peeling, slicing, and packaging phases of processing, with salmonella, E. coli, listeria and norovirus among the major pathogens of concern. Bringing the whole fruit (like watermelon) to the beach to slice there.
Link: https://nypost.com/