(HealthDay News) — 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.

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