Recent reports say more folks are grilling year round. And whether it's summer or winter, remember to follow certain safety practices to help prevent food borne illnesses.
Read the full transcript »
Rebecca Fox: Steaks, chicken, hotdogs oh my, it doesn’t have to be summer to fire up the grill. Recent report saying more folks are growing you around. And whether its summer or winter, remember to follow certain safety practices to help prevent food born illnesses, keep your meat and poultry refrigerated until it’s ready to be put on the grill. Cook food to a thermal minimum internal temperature to cook harmful bacteria. For beef, veal, lamb steaks, roasts and chops that’s at least 140 degrees Fahrenheit. Ground beef hamburger should reach 160 degrees, all pork cuts should reach 160 degrees and all poultry food items should reach a minimum of 165 degrees Fahrenheit. Use a food thermometer to make sure the food is reached that temperature. The USDA says, never start grilling meat or poultry and then finish cooking it later. Also, after cooking on the grill keep your foods hot at least 140 degrees until it’s ready to be serve. After eating quickly refrigerate any leftover in shallow containers. There are way foods that it’s been out for more two hours or one hour if the temperature is above 90 degrees. Remember, if you have any doubts throw it out. Following these tips could help prevent your grilling adventure from turning in into a trip to the ER. You can find more health and wellness tips on icyou.com.
Copyright © 2005 - 2014 Healthline Networks, Inc. All rights reserved for Healthline.