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For many Americans, the summer grill season continues on July 4th. The US Department of Agriculture's (USDA) Food Inspection and Safety Service (FSIS) wants to make sure that you and your family avoid food poisoning this summer. An estimated 128,000 Americans are hospitalized for food poisoning each year, but foodborne illnesses can be prevented during the summer months by properly handling perishable foods during the trip and using a food thermometer to grill.
Perishable foods, including raw meat and poultry, must be handled safely before they get into the grill.
Bacteria grow rapidly in hot weather, so perishable foods must be handled safely. maintained at 40 ° F or lower to reduce bacterial growth. Perishable foods stored at more than 40 ° F for more than two hours should not be eaten. In hot weather (above 90 ° F), food should be thrown away if it stays longer than one hour.
The best way to keep food cool during the summer when you are not home is to use a cooler. Consider packing drinks in a cooler and in another cooler. The beverage cooler can be opened frequently, which causes a fluctuation of the temperature inside the refrigerator and becomes dangerous for perishable foods. Prevent raw meat and poultry juices from contaminating other items in your refrigerator by placing raw meats in sealed containers before placing them in the cooler.
Make sure you have all the tools and utensils you need to grill before you leave. the grill. Take these items to ensure a safe grilling experience:
• Food Thermometer
• Paper Napkins or Wet Wipes
• Two sets of cookware (tongs, spatulas, forks, etc.). ). Use the first set to handle raw foods and the other for cooked foods.
• Plates or containers for cooked food. Never place cooked food on the same plate or container as raw meat or poultry.
Before eating grilled meat or poultry, check that any potential pathogenic bacteria have been destroyed. the following internal temperature guidelines for your meat and poultry:
• Beef, pork, lamb and veal (steaks, roasts and chops): 145 ° F with a three-minute rest period
• Minced meat: 160 ° F
• Whole poultry, poultry and minced poultry: 165 ° F.
When done, make sure all leftovers are chilled or frozen within 2 hours of cooking, or 1 hour if temperature is above 90 ° F. The leftovers should be consumed within three to four days when they are refrigerated.
Need more information on food safety? Call the USDA's hotline on meat and poultry at (1-888-674-6854) Monday through Friday from 10am to 6pm. AND
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