Memorial Weekend Food Safety

Memorial Day weekend is the unofficial kick off to summer grilling and camping season. And if you’re not careful with how you store and prepare food for barbecues, there’s a risk for foodborne illnesses, such as salmonella.  Some tips to avoid mass tummy aches at your party:  Wash your hands. Don’t thaw meat at room temperature. Don’t let food sit out for more than two hours. Avoid cross-contamination. Separate raw meats and ready-to-eat food. Boil your marinating sauce before putting it on cooked meat, and use a thermometer to check if meat is ready... 160 degrees for most meats, and 165 degrees for poultry.

(Kathy Stewart, St. Alexius Licenses Registered Dietician):  "The four main words to remember are: clean, separate, cook and chill. Sometimes we can fight it off easily, and other times if we get a foodborne illness, that’s very dangerous. It’s not worth the risk.”

(Van Tieu):  And as for leftovers, you should refrigerate them immediately and finish eating them within three days.

Van Tieu Reporting