How to keep from seeing your food again…
Here is your annual heads-up about making sure your barbecued yummies don’t end up turning tummies.
Fresh from the Washington state Department of Health:
Barbecues and picnics are popular summer pastimes, but a new survey shows many people don’t know how to properly cook or handle hamburger and other meats. Learning a few simple tips can help protect you and your family from food-borne illness this summer.
Only a third (34 percent) of the 1,000 people surveyed by an industry group knew the proper temperature to cook a hamburger; it’s safe to eat when the internal temperature reaches 160°F. Some people think they know how to tell when burgers and other meats are cooked thoroughly, but misinformation may put them at risk. For example, one in five said making sure the hamburger is brown inside is the best approach — food safety experts say that’s not an accurate way to ensure the burger is cooked all the way. Almost 20 percent said checking to see if juices run clear ensures the food is safe — another bad idea when it comes to your health.
“People often unknowingly take risks with outdoor cooking and eating that they normally wouldn’t take in their kitchen,” said State Health Officer Dr. Maxine Hayes. “Thoroughly cooking meats, properly handling produce, and remembering to keep hot foods hot and cold foods cold are keys to keeping a fun picnic from turning your stomach.”
Undercooked meats, cross contamination, and improperly handled food can be a source of foodborne illness. Salmonella, E. coli, Listeria, and Campylobacter bacteria can cause diarrhea, nausea, vomiting, abdominal cramps, fever, and chills. Young children, people over 50, and those with weak immune systems are at higher risk for serious illness.
Among the most basic and important prevention tool is to wash your hands when preparing food and before eating. Keep raw meat (and meat juices) from touching other foods, utensils, and preparation areas. Use a thermometer to make sure food’s fully cooked before serving. Follow these internal cooking temperatures:
· Ground beef and hamburger – 160°F
· Hot dogs – 165°F
· Steaks, roasts, and fish – 145°F
· Chicken breasts – 165°F
· Pork and egg dishes – 160°F
· Ground chicken or turkey – 165°F
· Casseroles or stuffing – 165°F
Proper storage, handling, and preparation of produce is also important. Thoroughly wash whole uncut fruits, including melons, and vegetables. Transport salads, freshly cut fruits and vegetables, and other prepared foods in a cooler. Remember to keep leftovers cold. If food’s been sitting out for more than two hours, throw it out.
More barbecue and picnic food safety tips (www.doh.wa.gov/ehp/food/barbecuepicnictips.html) are on the Department of Health Web site.
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I always knew my food hang-ups were good for something. My only rule that differs is ground beef well done all other beef rare-med rare.
Great advice. Learning to trust a thermometer makes all of the difference en route to enjoying a good BBQ meal.
Timely. Thanks Sheila. Back in the early 70s I was given some Easter Eggs by the next door neighbors. Took to work the next day and ate them for lunch. Within an hour and half I was in the ER being pumped out. Sickest I have ever been plus two day hospital stay. If I don’t cook’um, I don’t eat’um.
I started using a small meat temp gage on franks and hamburger when I saw how diligent Maureen Walsh & family are before handing out the Onion Sausage to customers. Always use on chicken & turkeys.
Can’t I just have my least favorite relative take a test bite first? Heee…just kidding! Great tips!
You know, Brad, I’m not sure I will ever shed that story now. Ugh!!
Well, Goldie, it IS the Fourth of July weekend. Seems like a great time to have “someone” check the potato salad for you…