What is the Most Important Item You Need for the Summer Grilling Season?
Did you know that according to the CDC, 1 in 6 Americans get sick from contaminated food each year?
Are you surprised by that number?
You can avoid this by using a meat thermometer and cooking the meat to the appropriate temperatures. Check out the list below.
| Protein | Variety | Internal Temperature (°F) |
|---|---|---|
| Beef | Ground | |
| Pork | Ground | |
| Veal | Ground | |
| Lamb | Ground | |
| Turkey | Ground | |
| Turkey | Ground | |
| Fresh Beef | Steaks, Roasts, Chops | |
| Fresh Veal | Steaks, Roasts, Chops | |
| Fresh Lamb | Steaks, Roasts, Chops | |
| Poultry | Breast, Whole Bird, Legs, Thighs Wings, Ground, Giblets, and Stuffing |
|
| Pork & Ham | Fresh, including ham | |
| Pork & Ham | Precooked ham (to reheat) | |
| Seafood fish with fins |
tuna, bass, carp, cod, flounder, halibut, herring, mackerel, trout and salmon. |
145° or cook until flesh is opaque and separates easily with a fork |
| Seafood fish with fins |
tuna, bass, carp, cod, flounder, halibut, herring, mackerel, trout and salmon. |
145° or cook until flesh is opaque and separates easily with a fork |
| Seafood | Shrimp, lobster, crab, and scallops | Cook until flesh is pearly or white, and opaque |
| Seafood | Clams, oysters, mussels | Cook until shells open during cooking |
Food Safety for your Summer BBQ
Make this 2022 grilling season memorable for the great BBQ and fun times with family and friends, not the unfortunate bout of food poisoning. Not only will proper food storage keep you and your guests safe, but you may also save money if you don’t have to throw out food that was in the sun too long. The CDC recommends the following:
At the Store:
When Shopping: Put any raw meat or seafood in your cart last, before you check out. That reduces the amount of time the items are setting in your cart at room temperature.
Separate: Avoid cross-contamination by placing all raw meat and seafood in individual bags.
Chill: Have an insulated bag or cooler so you can keep raw meat and seafood at or below 40° when bringing the food home from the store.
At Home:
Chill: Keep your raw meat and seafood refrigerated before use.
Thaw & Marinate: Do not thaw or marinate your raw meat or seafood on the counter. Marinate your food in the refrigerator. Throw out any marinade or sauce that touched raw meat or seafood.
Clean: Make sure to wash your hands before and after touching raw meat or seafood. Also wash all utensils and work surfaces, including the grill, before and after cooking.