Experts warn on Memorial Day cookout safety

WILX reported Wednesday that food-safety specialists in Mid-Michigan were urging Memorial Day weekend grillers to pay closer attention to cooking temperatures, storage times and cross-contamination as holiday cookouts ramp up. The station said improper food handling at barbecues can lead to serious health risks and quoted local butchers and food-safety experts advising people to use thermometers, refrigerate food promptly and wash hands during prep. Mert’s Meats in Mid-Michigan also told WILX it was seeing higher orders for burgers and ribs ahead of the holiday weekend. Federal food-safety guidance lines up with the local warnings, with the USDA, CDC and FDA all emphasizing thermometer use, separation of raw and cooked foods, and quick refrigeration. ### Why are experts focusing on burgers and cookout food this week? Memorial Day weekend traditionally brings a jump in outdoor cooking, and WILX said local meat demand was already rising in Mid-Michigan ahead of the holiday. The station reported that Mert’s Meats was preparing for a grilling rush tied to burgers, ribs and other cookout staples. (wilx.com) The USDA says outdoor cooking adds familiar risks because meat can brown quickly on the outside before it reaches a safe internal temperature. Its grilling guidance says color is not a reliable test and that a food thermometer should be used to confirm doneness. ### What temperatures are experts telling people to hit? (wilx.com) USDA guidance says raw ground beef, pork, lamb and veal should be cooked to 160 degrees Fahrenheit, while all poultry should reach 165 degrees Fahrenheit. Whole cuts such as steaks, chops and roasts should reach 145 degrees Fahrenheit and rest for at least three minutes before serving. Leftovers should be reheated to 165 degrees Fahrenheit. (fsis.usda.gov) CDC and FDA guidance also says a thermometer is the only reliable way to know whether meat, poultry, seafood and egg products have been cooked safely. Both agencies say color and texture alone are not dependable indicators. ### How does cross-contamination happen at a backyard grill? CDC guidance says raw meat, poultry, seafood and eggs can spread germs to ready-to-eat foods unless they are kept separate during shopping, storage and preparation. (fsis.usda.gov) The agency advises using separate cutting boards or plates for raw meat and for foods such as produce or bread that will not be cooked. FDA guidance says cooked food should not be placed back on a plate that previously held raw meat unless the plate has been washed in hot, soapy water. (cdc.gov) USDA grilling guidance gives similar advice, saying the same platters, cutting boards and utensils should not be used for raw and cooked foods. ### How long can food stay out before it becomes risky? CDC says perishable foods should be refrigerated within two hours, and within one hour if the temperature is above 90 degrees Fahrenheit. (cdc.gov) The agency lists meat, seafood, dairy, cut fruit, some vegetables and cooked leftovers among foods that should not sit out too long. USDA grilling guidance says leftovers should be refrigerated promptly in shallow containers and discarded if they have been left out for more than two hours, or more than one hour in temperatures above 90 degrees Fahrenheit. (fda.gov) ### What basic steps are health agencies repeating? CDC summarizes its advice in four words: clean, separate, cook and chill. (cdc.gov) The agency says hands should be washed with soap and water for at least 20 seconds before, during and after preparing food, and after handling uncooked meat. FDA gives the same four-step framework and says cutting boards, dishes, utensils and countertops should be washed after each food item is prepared. (fsis.usda.gov) The agency estimates foodborne illness causes about 48 million cases each year in the United States, with about 128,000 hospitalizations and 3,000 deaths. ### What should grillers keep in mind through the holiday weekend? (cdc.gov) Memorial Day weekend gatherings are starting now, and WILX said experts were urging grillers to keep thermometers, clean utensils and cold storage ready before guests arrive. Federal guidance says the next steps are straightforward: cook ground meat to 160 degrees Fahrenheit, cook poultry to 165, keep raw and cooked foods separate, and refrigerate leftovers quickly once the meal is over. (fda.gov) (wilx.com)