Use a food thermometer to make sure meat is cooked to a safe internal temperature

Thaw meats and poultry in the refrigerator, not on a counter top!

Food Safety Tips for Summer Grilling

By Libby Showalter, Registered Dietitian
 
Summer is the perfect time to enjoy the outdoors with friends and family.  Foodborne illnesses are more common in the summer months. Follow these food safety guidelines to avoid foodborne illness.

• Wash hands before, during and after grilling. If preparing meat, make sure to wash your hands afterwards and before handling other foods. If you are using a cutting board, use separate cutting boards for meat and vegetables

 

• To avoid growth of bacteria, do not thaw meat on the kitchen counter. Thaw meat in the refrigerator or under cool running water.

 

• Keep foods at proper temperatures to avoid growth of foodborne bacteria. Never let your picnic food stay within the “Temperature Danger Zone” (between 40-140⁰F) for more than 2 hours. If outdoor temperatures are more than 90⁰F, do not leave picnic food out for more than 1 hour. In the “Temperature Danger Zone,” bacteria can grow rapidly and increase your risk of getting sick.

 

• Keep meat, poultry and seafood refrigerated (or in a cooler below 40⁰F) until ready to grill. Keep meat and poultry in a plastic bag, separate from other foods, to prevent dripping and cross-contamination.

 

• Throw away used meat marinades.

 

• Use a food thermometer to ensure that food is cooked to kill harmful germs. Make sure that foods are cooked to safe internal temperatures:

-145⁰F for beef, pork, lamb or fish
-160⁰F for hamburgers or other ground meat
-165⁰F for poultry

• When done grilling meat, move it to a part of the grill with a lower temperature, until ready to serve. Or remove it from the grill and wrap it tightly in aluminum foil.

 

• Use a clean plate and utensils for the cooked meat.

 

• Keep food covered to prevent sharing your food with insects. 

Now, relax and enjoy your time with family and friends!

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Be Safe, Not Sorry

How food is purchased, stored and prepared is important to your health. Most foodborne diseases are infections caused by a variety of bacteria, viruses and parasites.  
 
The Center for Disease Control estimates that each year, 48 million people get sick from a foodborne illness; 128,000 are hospitalized and 3,000 die.
 
People who are most at risk are pregnant women, young children, older adults and those with weakened immune systems as a result of diabetes, kidney or liver disease or chemotherapy/radiation treatments.
 
Look at these helpful charts created by the Food and Drug Administration. Print them out and post them on your refrigerator!

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