July 4th Weekend Means Millions of Americans Grilling
Advice to not leave you BBQ guests “illing”.
By Jeffrey D. Kolakowski July 3, 2015 @PhilaOEM
Being considered a “grill master” is a source of pride. Poor grilling can be a source of sickness.
According to the City of Philadelphia Health Department website, roughly one in six Americans, around 48 million people, get sick from food poisoning each year. CDC numbers also say that 128,000 are hospitalized and 3,000 die of foodborne diseases.
Food poisoning can be contracted by anyone who eats contaminated food which contains viruses, bacteria or other unfavorable ingredients. There is a high risk group, like older adults, pregnant women and those with weaker immune system, who may be more prone to becoming ill and may see more severe reactions to food poisoning.
Since bacteria is not visible to the human eye, the USDA’s Food Safety and Inspection Service says the best way to ensure good grilling is to check the internal temperature.
The USDA came up with the acronym PRO to remind grillers of three easy steps to make sure your guests are doubled over in laughter from having a good time rather than doubled over in pain.
Information below from the USDA website www.foodsafety.gov:
P—Place the Thermometer!
Think your food is ready? Make sure by checking the internal temperature. Find the thickest part of the meat (usually about 1.5 to 2 inches deep), and insert the thermometer. If you’re cooking a thinner piece of meat, like chicken breasts or hamburger patties, insert the thermometer from the side. Make sure that the probe reaches the center of the meat.
R—Read the Temperature!
Wait about 10 to 20 seconds for an accurate temperature reading. Use the following safe internal temperature guidelines for your meat and poultry.
· Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3-minute rest time
· Ground meats: 160 °F
· Whole poultry, poultry breasts, & ground poultry: 165 °F
O—Off the Grill!
Once the meat and poultry reach their safe minimum internal temperatures, take the food off the grill and place it on a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Also remember to clean your food thermometer probe with hot, soapy water or disposable wipes.
For more information about food poisoning, visit: http://www.phila.gov/health/foodprotection/index.html
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