(HealthDay News) – Summer is the most important time for food poisoning, the US says. Centers for Disease Control and Prevention. As the temperature rises, food bacteria thrive.
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To have a safe and pleasant grilling season, the CDC recommends:
- Separately raw meat and poultry from other foods.
- Cool meat, poultry and seafood until it is ready to grill.
- Wash your hands and work surfaces before and after cooking.
- Avoid cross-contamination.
- Cook meat hot enough to kill harmful germs.
- Cool leftovers within two hours after cooking.
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. (tagsToTranslate) Health Tip Grilling food 101