When you're grilling this weekend, make sure to look out for another danger besides coronavirus: Food poisoning.
Use a food thermometer to check that your burgers or steaks have been cooked to a temperature that will help prevent foodborne illnesses from bacteria such as E. coli. Ground beef and pork should be cooked to an internal temperature of at least 160°F . Steaks and roasts should be cooked to at least 145°F and allow to rest for three minutes after removal from the grill. The U.S. Department of Agriculture has a chart showing the safe cooking temperatures for foods.
Put peppers, onions and carrots on separate sticks because veggies cook faster than the meat, and you don't want your meat undercooked.Whatever dish you bring the meats to the grill on should not be used to take them up, unless it's cleaned thoroughly. That's because bacteria from the raw meat can spread to the cooked meat. Have a clean plate or platter and clean utensils to take up food.You should wash your hands after preparing meats.
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