EUGENE, Ore. – It’s summertime, which means many people are turning on their air conditioning but also turning up the heat on the grill.
In KEZI 9 News’ Healthy Living segment sponsored by Oregon Medical Group, anchor Chris Lueneburg takes a look at how to stay safe when handling raw meats.
Its peak grilling season, but the summer months are also peak food poisoning season, so if you’re firing up the grill, there are some things to remember to make sure your barbecue is all about summer fun and not summertime sickness.
Food safety starts at the grocery store. If you’re buying raw meat, chicken and seafood, guard against cross-contamination by separating it from other food and other types of meats in your shopping cart or grocery bags.
Keep your meat in the fridge until it’s time to start the grill, but before you hear the sweet sound of sizzling steaks, wash your hands and clean your grill and other tools.
Once your meal is over the fire, trade out any tools or plates that touched raw meat, as well as any marinades or sauces.
When your grill is cooling down and your family and friends are well fed, it’s time to deal with the leftovers. Don’t forget to get them into the fridge within two hours of cooking. If the meat is sitting outside and it’s above 90 degrees, the race to beat spoilage is even tighter. Get your food into the refrigerator within one hour.
The symptoms of food poisoning are hard to miss, but the Centers for Disease Control and Prevention said they include diarrhea, fever, vomiting and dehydration. See a doctor if your symptoms are severe, such as bloody diarrhea or a fever above 102 degrees.