Have a Safe Barbeque This Memorial Day05/27/11
Friday, May 27 (HealthDay News) -- As grills around the country
are fired up for Memorial Day, one food safety expert has advice on
how to ensure your barbeque or picnic is not only fun but safe.
Nancy Donely, founder of STOP Foodborne Illness and a leading
national advocate for food safety, urges people to take the
following safety precautions when cooking and eating outdoors this
- Keep a small cooler in the trunk of your car to transport food.
Bags of ice can be purchased and added to the cooler over
- Always store raw meats in a separate cooler than fully cooked
items and beverages.
- A marinade that was used on raw meat, poultry or seafood should
not be re-used for basting.
- When temperatures hit 90 degrees or higher, perishable foods
that are served outside should be eaten first. After one hour,
throw them out.
- If you do not have access to a sink, use hand sanitizer when
- Use separate platters and utensils for raw and cooked food.
Also, don't serve cooked food on platters that were used to
transport raw food to the grill unless they have been washed
thoroughly with soap and water.
- Use a thermometer when cooking meat. Ground meat should reach
an internal temperature of 160 degrees before it can be served
- Immediately after eating, cool and refrigerate leftovers in
shallow containers. Anything left out for more than two hours
should be discarded.
The U.S. Food and Drug Administration provides detailed
foodborne illness and food safety.
Copyright © 2011
. All rights reserved.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.