When you're grilling this weekend, make sure to look out for another danger besides coronavirus: Food poisoning.
Use a food thermometer to check that your burgers or steaks have been cooked to a temperature that will help prevent foodborne illnesses from bacteria such as E. coli. Ground beef and pork should be cooked to an internal temperature of at least 160°F .
Steaks and roasts should be cooked to at least 145°F and allow to rest for three minutes after removal from the grill. The U.S. Department of Agriculture has a chart showing the safe cooking temperatures for foods.For kabobs, keep meat and vegetables separate. Put peppers, onions and carrots on separate sticks because veggies cook faster than the meat, and you don't want your meat undercooked.Whatever dish you bring the meats to the grill on should not be used to take them up, unless it's cleaned thoroughly. That's because bacteria from the raw meat can spread to the cooked meat. Have a clean plate or platter and clean utensils to take up food.You should wash your hands after preparing meats. Also wash your kitchen counter, cutting boards and utensils after they are used on raw meats.Keep chilled certain salads or desserts that were served cold. After being served, cold dishes should not stay outside for more than two hours – and just one hour if it is warmer than 90 degrees outside. Beyond that, toss it.Some are more likely to succumb to food poisoning from E. coli; children and newborns, pregnant women, the elderly, and those with weak immune systems are among those more susceptible.
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