Also, wash your hand frequently, especially when handling raw meats, and don’t leave food out too long, said Jennifer Wentzel, the director of environmental health at Public Health Dayton and Montgomery County.
>> Dayton’s newest brewery to open on July 4
Use a Food Thermometer
“More than 25 percent of burgers can turn brown inside before they are fully cooked,” says FSIS Administrator Paul Kiecker said in a news release. “Although your grilled foods may look done, foodborne illness causing germs are not killed until the safe internal temperature has been reached. Using a food thermometer is the only way to know your food is done and safe to eat.”
>> The best hot dogs in Dayton
The USDA recommended safe minimum internal temperatures are:
- Beef, pork, lamb and veal (steaks, roasts and chops): 145°F then rest for three-minutes
- Fish: 145°F
- Ground meats (beef, pork, lamb and veal): 160°F
- Whole poultry, poultry breasts and ground poultry: 165°F
“Pay attention to your meats, you want to make sure that you are cooking your hamburgers to 160 degrees and your chicken to 165 degrees,” Wentzel said.
Keep Foods at a Safe Temperature
To prevent bacteria growth and potential food-borne illness, keep your food out of the danger zone, which is between 40 degrees and 140 degrees.
Perishable food items should not be left outside for more than two hours, and only one hour if the temperature is at or above 90°F. Keep your food at or below 40°F, in coolers or containers with a cold source, such as ice or frozen gel packs. This includes any leftovers from the grill, cold salads and even cut fruits and vegetables. Leftovers should be refrigerated or placed back in the cooler within 2 hours of being placed outside (1 hour if temperatures are at or above 90°F). If you are not sure how long food has been sitting out, throw it out immediately.“After two hours, you want to make sure you put any leftover food away, back in coolers or back in refrigerators,” Wentzel said.