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