no surprise that foodborne illnesses
increase during the summer months. To make sure you and your friends are
eating safely at the next summer cookout, follow these tips:
·Cool It: To prevent foodborne bacteria from paying a visit to your
picnic, keep food as cold as possible during transport—40 degrees or colder. A
full cooler stays colder longer than a partially filled one, so pack food
straight from the fridge and pour on ice to the brim.
·Marinate Smarter: Marinate meat and fish in the fridge, not at room
temperature. Also, never use marinade that’s touched raw meat or fish as a
sauce for cooked food.
·Keep Everything Clean: Be sure there are plenty of clean utensils and platters. To
prevent foodborne illness, don't use the same platter and utensils for raw and
cooked meat and poultry. Harmful bacteria present in raw meat and poultry and
their juices can contaminate safely cooked food.
·Safe Minimum Cooking Temps: Cook meat fully to kill common foodborne bacteria like
salmonella, listeria, and E. coli. Using a food thermometer, ensure that all
raw beef, pork, lamb and veal steaks, chops, and roasts are cooked to a minimum
internal temperature of 145 °F, all raw ground beef, pork, lamb, and veal to
160 °F, and all poultry to 165 °F . NEVER partially grill meat or poultry and
finish cooking later. When reheating fully cooked meats like hot dogs, grill to
165 °F or until steaming hot.
·Leftovers: Refrigerate any leftovers promptly in shallow containers.
Discard any food left out more than 2 hours (1 hour if temperatures are above
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