Again...cold does not stop spoilage nor does heat cause spoilage. Temperature affects the rate of spoiling, i.e., how fast or how slow the food turns. It's the bad buggies that spoil food.

And that is precisely why so many packaged foods last so long, e.g., the jars of (unrefrigerated) mayo on the stores' shelves. The food is relatively sterile when packaged and doesn't come into contact with other contamination while the seal maintains its integrity. After opening...and following exposure to 'stuff', then spoiling starts...in some cases, quickly without refrigeration in other cases slowly.

Its amusing to note 'our' repulsion to 'spoilage' while ignoring things like the processes involving cheese, aging of beef, various fermented foods, etc.

Be safe...don't take chances...but most of all, be particular about food, camp-kitchen, and personal hygiene. Beyond that, there's many methods to keep food cool while on the trail.

FB