Blech. I'm always amazed at the crap people will put in their bodies in the name of saving a few bucks on a trip. Guess it's kinda like saving for a down payment on your by-pass surgery?

Homemade options that you can freeze and keep frozen are usually the best bet, at least for the first day or two. I have a background in the restaurant biz and food handling practices so I'm a little squeamish about going much beyond that. The magic number is 40 degrees. If your food spends much time above 40 degrees you start to see really impressive bacterial growth. Food poisoning can be great for cashing in sick-time but it's murder on your plumbing!