Many Americans will celebrate the fourth of July outdoors this year a little differently, with celebrations at home, including barbecues and picnics, perhaps only your family. Regardless of how you celebrate the fourth of July, the Ministry (of agriculture USDA) food safety and inspection service (FSIS) recommends that you make food safety and other recommendations public health a part of your celebration.

“Foodborne illness can increase in the summer due to high temperatures and long time spent outside,” said mindy Brashears, Ministry of agriculture Deputy state Secretary for food safety. “You can’t be grilling in the Park this year, but instead you can burn down the house. As we celebrate the fourth of July holiday, I encourage consumers to use measures of food safety to reduce their risk of disease.”

Follow these tips from the USDA to ensure food safety on the fourth of July:

Not to spoil
Always keep raw meat and juices from touching other foods. While grilling, avoid using the same utensils for cooking and ready to eat products, which have been used with raw meat or poultry. Wash and disinfect all surfaces and utensils after they touch raw foods. A recent study of the Ministry of agriculture of the United States showed that 34% of respondents do not observe important step to use a different utensil to take food on the grill. Bring enough tools to keep your raw meat and poultry left from cooked or ready to eat food products and additional cleaning and disinfection of facilities is ready to surface, utensils.

Use a food thermometer
Some grill-masters can say that they know that their food is made just by looking at its color when it comes off the grill. It cannot and should not be relied upon. This is where a food thermometer comes in.

“More than 25 percent of burgers may turn brown inside before they are fully ready,” says FSIS administrator Paul Kiecker. “Although your products on the grill may look done, foodborne diseases caused by microbes are not killed to a safe internal temperature. Using a food thermometer is the only way to know your food is done and safe to eat.”

The Ministry of agriculture recommended a safe minimum internal temperature:

  • Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees Fahrenheit, then rest for three minutes
  • Fish: 145 degrees Fahrenheit
  • Minced meat (beef, pork, lamb and veal): 160 degrees Fahrenheit
  • All poultry, poultry Breasts and ground poultry: 165 degrees Fahrenheit

To store products at safe temperature
Perishable foods should not be left outside for more than two hours and only one hour if the temperature is equal to or above 90°F. keep your food at or below 40°C, in refrigerating chambers or containers with the source of cold, such as ice or frozen gel packs. This includes any leftovers from the grill, cold salads and even cut the fruits and vegetables. Leftovers should be stored in the refrigerator or placed back in the refrigerator within 2 hours of being on the street (1 hour if the temperature is at or above 90°C). If you don’t know how long the food was sitting, throw it instantly.

If you have any questions about these tips or any other food safety topics, please call the hotline meat and poultry at 888-MPHotline (888-674-6854) or chat live on from 10 a.m. to 6 p.m. Eastern time, Monday through Friday.

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