AND tip of the day: National Barbecue Month

 

 

TIP OF THE DAY

 

May 1, 2013

National Barbecue Month

It's National Barbecue Month, and across the country grills are heating up for backyard barbecues, making this the perfect time to remind grill masters to protect themselves and their guests from food poisoning by using a food thermometer.
Summertime staples like hamburgers can cause food poisoning if not fully cooked. Using a food thermometer is the only way to make sure your grilling favorites are cooked to a safe minimum internal temperature. This quick, at-a-glance reference helps you keep track of proper internal temperatures for all of your favorite meat dishes.

• Hamburgers: 160°F
• Hot dogs: 165°F or until steaming hot
• Chicken: 165°F
• Bratwurst: 160°F to 165°F
• Pork (Ribs, Chops or Roast): 145°F
• Sausage:
• Uncooked, Ground Beef, Lamb, Pork or Veal 160°F
• Uncooked, Turkey and Chicken 165°F
• Precooked 165°F

Download the Safe Grilling Guide for all your barbecue favorites, and visit www.homefoodsafety.org for more information on preventing food poisoning in the home.

SOURCE: Academy of Nutrition and Dietetics