The hot summer days and long nights make us want to do nothing more with ourselves than hop into our swim gear, enjoy a long day at the pool or beach, and have a good old fashioned picnic or BBQ. The only problem with this — especially with how hot it’s been this summer — is that warm weather causes a spike in foodborne illness. Nothing ruins a good time like potato salad that’s taken a dive and turned nearly radioactive while you were out taking a dip, throwing the frisbee around, or grabbing another cold one.
Now, we all think we take the right precautions – with of 82% of Americans saying they are confident they prepare food safely – but, foodborne illness is more common than you think. Before you look at the graphic below, can you recall the safe grilling temperatures of steak, ground beef, and chicken? What’s the safe temperature to keep your cooler and store food at? What is the time limit for leaving food out if the temperature outside is over 90˚F?
These questions are important because millions of people get stricken with foodborne illness every year, and a few thousand of those people die from it. Remember that bacteria thrive at higher temperatures, which leaves you and your crew at higher risk. Follow some of these quick and easy safety tips to keep your summer grilling safe, so you can fire up that BBQ in confidence, and devour the potato salad with peace of mind.
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