Summer is prime time for food poisoning, says the U.S. Centers for Disease Control and Prevention. As temperatures rise, foodborne germs flourish.
To have a safe and enjoyable grilling season, the CDC recommends:
- Separate raw meat and poultry from other groceries.
- Chill meat, poultry and seafood until ready to grill.
- Wash your hands and work surfaces before and after cooking.
- Avoid cross-contamination.
- Cook meat hot enough to kill harmful germs.
- Refrigerate leftovers within two hours of cooking.
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