Grill Safe, Don't Get Sick

Grilling is a popular way to celebrate the Fourth of July, but it can be dangerous.  The Southern Nevada Health District has some tips on preventing food poisoning.

When preparing meat to be grilled you can avoid cross-contamination by using separate cutting boards for vegetables, or by washing them in between food items being chopped.  Also, wash your hands before and after handling any food.

Hot weather means meat will spoil more quickly.  Before eating any meat, check the temperature to make sure that everything is cooked thoroughly. 

Different types of meat have to reach different temperatures before they are considered safe: 

     

  • Poultry, 180 F
  • Chicken breasts, 170 F
  • Hamburgers and all cuts of pork, 160 F
  • Beef, veal and lamb steaks, roasts and chops, 145 F
  • Fully cooked meats, like hot dogs, 165 F

Refrigerate all food items before preparing them.  Throw away any leftovers that have been sitting out for more than one hour and keep all cooked meat at a temperature above 140 F.

Following tips like this can help prevent the spread of bacteria like salmonella and e. coli.


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