I’m not much for raw veggies or lengthy processed ingredient lists. My friends and family are definitely considerate of my vegetarian diet, but when they offer to serve vegetarian food it usually consists of a raw veggie tray and a pre-packaged, soy-based frozen patty. Here in the Midwest where I live a barbecue means meat…a whole lot of meat (and potato salad). Q: What if I have other questions?Ī: If you have any questions, you can chat with a Food Safety Specialist by calling the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-88) or visiting AskUSDA.Labor Day is just around the corner, which means I will likely attend a barbecue. You can also serve a little at a time and keep the rest in a refrigerator or cooler. How should we keep these sides cold?Ī: You can keep salads and other side dishes cold by putting the serving dish on a bed of ice. Q: For the Fourth of July, we have a lot of friends and family over for a BBQ, and everyone brings different side dishes. If you’re eating outside and the temperature is above 90☏, food should not sit out for more than an hour. How long can my food sit outside?Ī: Perishable food should not sit out at room temperature for more than two hours. Q: On nice summer days, I like to eat outside on the patio and soak up the sun. Washing produce before cutting or peeling it helps keep bacteria that may be on the surface from transferring to the part you will eat. For produce with a firm skin, like avocados or melons, scrub the surface with a brush. What steps should I take to handle produce safely?Ī: Rinse fruits and vegetables under running water, even if you plan to peel them. Q: I like to have a lot of fruits and vegetables at my cookout. Be sure to put the cooked food on a clean plate not one that held raw meat. O-Off the grill! Once the meat has reached its safe internal temperature, take it off the grill. Whole poultry, poultry breasts, and ground poultry: 165☏.Beef, pork, lamb, and veal (steaks, roasts, and chops): 145☏ with a 3 minute rest time.R-Read the temperature to make sure your food is safe. Wait 10 to 20 seconds for an accurate reading. P-Place the thermometer into the thickest part of the meat or poultry. The USDA recommends using the PRO method: You can’t tell something is safe just by looking at it. How do I know when everything is finished cooking and is safe to eat?Ī: The only way to know your meat has finished cooking and is safe to eat is to use a food thermometer. Q: When I’m grilling for my family and friends, I often have a lot of different items on the grill, like chicken, hot dogs, burgers, and ribs. This gives harmful bacteria lots of opportunities to make people sick. Additionally, during the summer, people like to be outside camping, going on picnics, or grilling, and all of these activities involve food. This is the type of environment in which they thrive. Q: Why do more people get foodborne illnesses during the summer?Ī: Bacteria love hot and humid weather. For people with cancer, unsafe food handling can result in lengthy illnesses, hospitalizations, or even death. With a low white blood cell count, any infection, including foodborne illnesses, can become serious. White blood cells serve as the body’s main defense against infections. Q: Why is food safety important for people with cancer and their caregivers?Ī: Cancer treatments, like radiation therapy and chemotherapy, can decrease a person’s white blood cell count. So how can you protect yourself? Here are answers to some common questions to help you and your family stay food safe this summer. If you or someone you are caring for is receiving or recovering from cancer treatment, foodborne illness can be severe or even deadly. But do you know what else loves the hot weather? The bacteria that cause food poisoning. It’s a great time to have a little fun in the sun with friends and family. Tina Hanes, RD, assists with the USDA’s Meat and Poultry Hotline.Įveryone loves a good summertime cookout-especially on the Fourth of July. Kristina Beaugh, MPH, is a member of the Food Safety Education Staff at the United States Department of Agriculture (USDA) Food Safety and Inspection Service.
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