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Tips for handling and preparing your Memorial Day barbecue

Local News
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Before you light up the grill and pack the picnic basket, the United States Department of Agriculture has some important food safety tips for your Memorial Day gathering.

According to the USDA, more than 100,000 Americans are hospitalized each year with food poisoning.

The USDA recommends keeping perishable foods at 40 degrees or below to reduce bacterial growth.

In hot weather, food should be discarded if it sits out for more than one hour.

Experts say before grilling, always have a food thermometer handy and two sets of cooking utensils– One set to handle raw items and the other for cooked foods.

All raw ground beef, pork, lamb and veal should be cooked to an internal temperature of 160-degrees.

Poultry should be cooked to a minimum internal temperature of 165 degrees. 

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