STOP Foodborne Illness Wants You to Have a Food-Safe BBQ

    CHICAGO, IL, June 08, 2016 /24-7PressRelease/ -- Bacteria in food multiply faster at temperatures between 40 degree F and 140 degree F. STOP Foodborne Illness, a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens, wants you to be prepared to have a fun, food-safe summer.

Tips for Grilling Out

Everyone loves a great BBQ, but understanding how to prepare food safely before, during, and after your meal is especially important in the summer.

Before You Cook

Food safety starts at the grocery store. Keep meat juices from dripping on produce and other groceries by wrapping meats and poultry in plastic bags. Be sure to keep them separate from other food items in the cart.

Meat, poultry, and other perishable items should be the last to go into your grocery cart and the first to go in your fridge. Bring a cooler with ice when transporting raw meat and poultry home, especially on hot days over 90 degree F.

During Preparation

When preparing your meal, make two batches of sauce, one to marinade raw meat in and another to baste cooked meat. Always marinate food in the fridge. Grill meat to a safe internal temperature. Using a meat thermometer is the only way to know if meat is fully cooked--don't guess!

Check the temperature at the thickest part of the meat, and sanitize the point in between readings.

Safe Internal Temperatures:

Burgers/ground meat (except poultry) to 160 degree F (72 degree C)
Chicken and Poultry (including ground, like turkey burgers) to 165 degree F (74 degree C)
Whole cuts of meat including pork to 145 degree F (63 degree C), with a 3 minute rest time before serving
Fish and Shellfish to 145 degree F (63 degree C)

Use separate utensils and dishes for raw and cooked food. Do not serve cooked food on platters that were used to transport raw food to the grill unless they have been washed thoroughly with soap and hot water. The same is true for spatulas, tongs and other utensils.

After the Meal

When the temperature is 90 degree F (or higher), perishable foods not eaten within one hour should be thrown away. On other days, perishable foods not eaten within two hours should be tossed out. Promptly refrigerate leftovers in shallow containers. To learn more about foodborne illness, visit http://www.stopfoodborneillness.org

STOP Foodborne Illness (STOP) is a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens. STOP achieves its mission by advocating for sound public policies, building public awareness and assisting those impacted by foodborne illness. www.stopfoodborneillness.org.

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