INTI — The Summer Drink ☀️ Organic Ginger, Turmeric & Lemon

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Summer Picnic: the 2-Hour Rule, the Properly Packed Cooler and the Mayonnaise Myth

Food poisoning spikes every summer — and the culprit is almost never the one everyone blames. Here's the rule cold-chain professionals live by, the cooler packed in the right order, and what to drink when the cooler is full of lukewarm sodas.

• ⏱️ The 2-hour rule (THE rule): perishable food doesn't stay more than 2 hours between 4°C and 60°C — the « danger zone » where bacteria double every 20 minutes. And above 32°C in the shade, the rule drops to 1 hour. Past that: bin it, without tasting — taste doesn't detect toxins
• 🧊 The cooler, packed in the right order: ice packs ON TOP (cold sinks), food already fridge-cold from the night before (a cooler keeps cold, it doesn't create it), raw meat at the bottom in a sealed box, cooler in the shade, opened as rarely as possible. A full cooler holds cold better than a half-empty one — top up with frozen water bottles
• 🥚 The mayonnaise myth: industrial mayo is pasteurised and acidified — it's almost never the culprit. The real problem is TIME in the heat: the chicken in the sandwich, the rice in the salad (Bacillus cereus loves lukewarm rice), the cut melon. Blaming the mayo makes you miss the real reflex: watch the clock, not the menu
• 🥤 The cooler-drinks trap: sodas take the place of the ice packs, get drunk lukewarm and sugary (8-11g/100ml — thirst returns 20 minutes later), and there's no room left for water. The right setup: water bottles frozen the night before doubling as ice packs, and an insulated flask of water + 1 dose of INTI (ginger, turmeric, lemon — 0% added sugar): iced on the way out, still cool on the way back, and it genuinely quenches
• 🌿 After the picnic: cold meal + cheese + charcuterie + heat = slow digestion. That's ginger's traditional use par excellence: a glass of water + INTI after the meal supports digestion — far better than the leaden nap in the sun (which you skip: shade, always)

The picnic kit that makes nobody sick: everything fridge-cold the night before, ice packs on top + frozen bottles as filler, raw meat sealed at the bottom, cooler in the shade, clock in mind (2h max, 1h in a heatwave), and the iced INTI flask instead of lukewarm sodas. ⚠️ Vomiting or diarrhoea in the following hours in a child, pregnant woman or elderly person = prompt consultation; blood or high fever = emergency.

❓ FAQ

How long can picnic food stay out of the fridge?

Two hours maximum between 4°C and 60°C — the danger zone where bacteria double every 20 minutes — and only 1 hour above 32°C. Past that, throw it away without tasting: toxins have no taste. Pack the cooler in order: food chilled overnight (it keeps cold, doesn't create it), ice packs on top because cold sinks, raw meat sealed at the bottom, in the shade and opened as little as possible; a full cooler performs better — top up with frozen water bottles that double as cold drinks later. Industrial mayonnaise (pasteurised) is rarely guilty: the real risks are chicken, lukewarm rice and cut melon left too long in the heat. For drinks, replace lukewarm sodas (8-11g sugar per 100ml) with an insulated flask of water + 1 dose of INTI, 0% added sugar. Vomiting in a child, pregnant woman or elderly person after the meal = prompt medical advice.