By SPEAKIN’ OUT NEWS
Summer grilling season is in full swing, but health experts say one of the biggest mistakes backyard chefs make is serving meat before it reaches a safe internal temperature.
Undercooked meat can contain harmful bacteria such as Salmonella, E. coli, Campylobacter and Listeria, which can cause serious foodborne illness. Children, older adults, pregnant women and people with weakened immune systems face the greatest risk of severe illness.
The U.S. Department of Agriculture (USDA) recommends using a food thermometer rather than relying on the color or texture of meat to determine whether it’s done.
Safe minimum internal temperatures include 165°F for chicken and turkey, 160°F for ground beef, and 145°F for steaks, pork chops and fish, with beef and pork allowed to rest for three minutes before serving.
Food safety experts also advise keeping raw meat separate from foods that are ready to eat. Never place cooked meat back on the same plate that held raw meat, and always wash hands, utensils and cutting boards after handling uncooked poultry or beef.
To make your cookout healthier, choose lean cuts of meat, trim excess fat to reduce flare-ups and add grilled vegetables such as peppers, zucchini, mushrooms and corn to the menu. Marinating meat before grilling may also help reduce the formation of harmful compounds created by high heat.
With proper cooking temperatures and safe food handling, families can enjoy delicious backyard barbecues while reducing the risk of foodborne illness this summer.
Source: U.S. Department of Agriculture Food Safety and Inspection Service (USDA FSIS) and the U.S. Centers for Disease Control and Prevention (CDC).