Summer is prime time for food poisoning, says the U.S. Centers for Disease Control and Prevention. As temperatures rise, foodborne germs flourish.

To have a safe and enjoyable grilling season, the CDC recommends:

• Separate raw meat and poultry from other groceries.
• Chill meat, poultry and seafood until ready to grill.
• Wash your hands and work surfaces before and after cooking.
• Avoid cross-contamination.
• Cook meat hot enough to kill harmful germs.
• Refrigerate leftovers within two hours of cooking.

Source: HealthDay

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