Foodborne illness more likely in summer

The risk of foodborne illness goes up in the summer, warns Michelle Sergio, Public Health Inspector for the Perth District Health Unit.

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The risk of foodborne illness goes up in the summer, warns Michelle Sergio, Public Health Inspector for the Perth District Health Unit.

“It’s important to prepare food safely so that people don’t get sick,” Michelle Sergio said Sergio provides the following steps for safe grilling:

  • Thaw meat in the refrigerator, microwave, or under cold running water – not at room temperature.
  • Wash your hands with soap and warm water before and after handling food.
  • Keep raw foods separate from cooked foods to avoid cross-contamination. Use a clean plate to bring cooked meat in from the barbecue.
  • Use a food probe thermometer to measure the inside temperature of cooked meats. Hamburger should reach an internal temperature of 71%C (160%F); poultry pieces, 74%C (165 %F) and whole birds, 82%C (180%F).
  • Wash dishes, cutting boards and counters with hot soapy water and sanitize using a mild bleach solution (1 tsp bleach per 4 cups of water).

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