Keep Your Summer Food-Poisoning Free!

Cookouts, potlucks, and picnics are all good family fun, but what happens when food safety isn't followed?

Food sitting out in warm weather can grow unwanted bacteria and cause food poisoning. According to the Centers for Disease Control and Prevention, one in six Americans could get sick from food poisoning this year alone.

"It's critically important during the summer to follow basic food safety guidelines in your home," said Dr. Mary DiOrio, medical director for the Ohio Department of Health (ODH). "Make sure to properly separate, clean, cook, and chill foods."

Our food safety team offers the tips below to keep you and your family free from food poisoning all summer long.

Separate Your Meats from Other Foods

• When shopping, pick up meat, poultry, and seafood last, right before checkout.

• Separate these foods from other food in your shopping cart and grocery bags.

• To guard against cross-contamination, put packages of raw meat, poultry, and seafood into individual plastic bags.

• Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep them at 41 F or below in an insulated cooler.

Keep Things Clean

• Wash hands before, during, and after food preparation. Remember to wash hands when switching tasks, such as handling raw meat and then handling vegetables. Wash hands thoroughly by rubbing with soap in clean, running water for at least 20 seconds. Dry hands with a paper towel.
  
• Use a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill's surface before cooking. Wire bristles from grill cleaning brushes may dislodge and stick onto food on the grill.
  
• Wash surfaces and utensils after each use.
  
• Wash fruits and vegetables prior to serving - but do not wash steaks, other meat, poultry, or eggs.
  
• Use two cutting boards: one for raw meat, poultry, and fish and the other for ready-to-eat foods, such as fruits, vegetables, and cooked foods. Make it easy to remember by using color-coded cutting boards, one for raw meats and one for ready-to-eat foods.

Food Preparation

• Defrost carefully. Never allow food to defrost on the counter, outside, or in warm water. Defrost food in the refrigerator, in the microwave, or under cool running water. When defrosting food in the refrigerator, cover raw meat and place it on the bottom shelf so juices won't drip onto other foods. When defrosting food in the microwave, cook it immediately afterward.

• Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate to remove cooked meat from the grill.

Cook Fully and Keep Hot Things Hot and Cold Things Cold

• Cook foods to safe internal temperatures:
  • 135 F - Commercially pre-cooked, prepackaged meats, like hot dogs.
    
  • 145 F - whole cuts of beef, pork, lamb, and veal (stand-time of three minutes at this temperature.)
    
  • 145 F - fish.
    
  • 155 F - hamburgers and other ground meats.
    
  • 165 F - all poultry and stuffed meats.
    
• When smoking, keep temperatures inside the smoker at 225 F to 300 F to keep meat at a safe temperature while it cooks.
  
• Buy and use a food thermometer that has a thin probe. It is the only reliable way to ensure that food is cooked to proper internal temperatures.
  
• After grilling, keep food at 135 F or warmer until it's served.
  
• Put leftover foods into the freezer or fridge immediately after serving. This helps to prevent the growth of harmful bacteria that can lead to food poisoning. Use a refrigerator thermometer and make sure it reads 41 F or below.
  
• Cold foods like cheese, pasta salads, and potato salads need to be kept at 41 F or below. Use coolers and ice packs to keep foods cold during transport and keep them there until it is time to serve.

For more information, visit the following webpages: