CDC and Food Safety Newsletter
June 24, 2021
Grill Safely This Summer and Year-Round
Firing up the grill this summer? Food poisoning typically peaks in the summer months due to warmer temperatures. To help you and your loved ones stay healthy when grilling this season or any time of year, follow these tips:
- Separate meats, poultry, and seafood from other food while shopping and before grilling.
- Chill meats, poultry, and seafood at 40°F or below until you’re ready to grill.
- Wash your hands before and after handling raw meat, poultry, and seafood. Wash surfaces and utensils before and after cooking.
- Clean the grill surface before cooking. If you use a wire bristle brush to clean, make sure no bristles are left on the grill surface.
- Don’t cross-contaminate. Throw out marinades that have touched raw meat, and use clean utensils and plates for cooked meat.
- Use a food thermometer to make sure meats, poultry, and seafood are cooked to a safe internal temperature.
New Video: Timeline for Identifying and Reporting Cases in Foodborne Outbreaks
Ever wonder how someone’s illness is identified as part of a foodborne outbreak? Or why the number of illnesses in a foodborne outbreak can increase for weeks, even after a contaminated food is off shelves? CDC’s new web page and video show the time it takes for an illness to be identified as part of an outbreak. Learn what happens from the day a person eats a contaminated food to the day their illness is added to an outbreak and how information travels between healthcare providers, laboratories, and public health departments.