Avoid Food Poisoning: 3 Tips For Safely Handling Raw Meat
The Center for Disease Control (CDC) is reporting that a recent salmonella outbreak that killed one person and sickened 76 others has been linked to contaminated ground turkey meat. Not only that, but this particular strain has been found to be drug-resistant. While this is sobering news, it doesn't have to stop you from taking full advantage of grilling season this summer. Luckily, the CDC has outlined some easy tips for your to follow. Read on for simple tips to keep you and your family safe from salmonella:
Top 3 Tips On Handling Raw Meat Safely
1. Cook your meat all the way through (until the juices run clear). This one is hard! Few things in life taste better than a great medium-rare steak. But if your meat is even a little pink, bacteria can still thrive, causing foodborne illnesses.
2. Do not leave meat out for more than two hours at a time. If the temperature is above 90 degrees, refrigerate any cooked meat or poultry within one hour, or two if the temperature is lower than 90 degrees. If you have leftovers, wrap immediately and place in the refrigerator.
3. Keep things separate. Don't let the juices from the raw meat or poultry drip onto other foods or plates. If you're grilling or barbecuing, keep the finished meat away from the raw meat and place it onto a different serving dish or plate.
By following these three simple steps, you'll cut your chances of contacting salmonella or other food-borne illnesses. For more ways to keep yourself safe from salmonella, visit the CDC at www.cdc.gov.