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Dry Ice To Keep Meats Cool In Summer Travel
USDA APHIS meat inspectors offer storage tips for using dry ice to safeguard meat on vacations. Use an insulated container with 15 to 25 pounds of dry ice and fresh hard frozen meat, wrap portions in moisture resistant material, avoid direct contact between dry ice and meat, and keep the chest in a cool ventilated spot away from sunlight.
MENTIONED IN THIS ARTICLE
Atlanta
U.S. Dept. of Agriculture
USDA
Animal and Plant Health Inspection Service
APHIS