Now that schools are letting out, and the holiday weekend is upon us, there is no doubt grills will be firing up this weekend. The Douglas County Health Department is reminding us about the importance of not serving our guests gut-wrenching bacteria.
County Health Director Dr. Adi Pour said, “It is impossible to tell if meat is safe to eat just by looking at it. Using a thermometer is the only way to know for sure that the meat has reached a high enough temperature to destroy pathogens of public health concerns.”
The internal temperatures of cooked meats should reach 165 for poultry products, 155 for ground meats, and 145 degrees for beef and pork, steaks, roasts, and chops.
Clean your grill between each use
Beef and pork should be “rested” for 3 minutes to allow the heat to spread and kill more contaminants
Keep cold foods 41 degrees or below and hot foods above 135 degrees
Promptly refrigerate any leftovers