We’re heading into the Memorial Day weekend and kicking off of grilling season. The USDA’s Janell Goodwin has info on protecting ourselves from foodborne illness.
HOW SERIOUS ARE CASES OF SO-CALLED FOOD POISONING OR FOODBORNE ILLNESSES?
There are about 48 million cases of food poisoning each year. That’s 1 in 6 people this year alone who will become sick from a foodborne related illness. For some, foodborne illnesses can even become fatal, resulting in 3,000 deaths a year. Many of these illnesses are completely preventable just by using safe food handling practices.
WHAT ARE YOUR TIPS FOR GRILLING LIKE A “PRO”?
You can’t see harmful bacteria on your burgers, chicken and steak. So again, using a food thermometer is the only way to know that your food is safe to eat. The USDA recommends using the PRO method so that you are Grilling Like a PRO this summer.
P—Place the thermometer in the thickest part of the meat.
R—Read the temperature.
- Beef, pork, lamb and veal (steaks, roasts and chops): 145°F (63°C)
- Ground meats: 160°F (71°C)
- Whole poultry, poultry breasts and ground poultry: 165°F (74°C)
O—Off the Grill!
WE’VE ALL HEARD YOU CAN’T EAT EVERYBODY’S POTATO SALAD. HOW DO YOU KEEP FOOD LIKE THAT SAFE TO EAT?
It’s important to make sure cold foods that are being served stay cold! Serve cold dishes in small portions and keep them on a bed of ice to help them stay cold longer. Store cold dishes that aren’t being served in ice-filled coolers to keep them safe.
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