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      Don't Get Sick On Grilled Food

      The 4th of July weekend could be a threat to your health. 48 million Americans are getting food poisoning every year and that leads to 3000 deaths.

      Each year, those case spike around the 4th. So, the U.S. Department of Agriculture is warning us to be careful with raw meat.

      It's estimated that more than 81 million Americans will fire up their grills this weekend, but it's all for nothing if we end up getting sick.

      At the Natural Farms Grocery, on Utica, they do tons of paperwork to show the beef they grow is

      handled safely. So. we need to continue that safety in our own kitchens. We need to treat raw meat and anything that touches it, like hazardous waste.

      Jeff Emerson, of Natural Farms, says use two plates for the raw and cooked meats.

      "They'll use that same platter to bring in the cooked and they didn't wash it off. So you've got that blood and juices and possibly bacteria on that plate," Emerson said.

      Another crucial step is making sure it is fully cooked. The USDA's Cathy Cochran warns that a few degrees can make the difference.

      "Some meat will actually stay red after they are cooked or pinkish. Some meats will turn brown a little early. Using a thermometer is just going to make your barbeque a lot easier," Cochran said.

      She says there are just three temperatures to remember. Whole meats should be cooked to 145 degrees followed by a 3-minute rest, ground beef should be taken to 160, while all poultry should go to 165.

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