Provided by USDA FSIS
Millions of Americans will fire up grills this coming Fourth of July, bringing family and friends together. Who will crash the party? Unwanted germs if conditions aren’t safe. Rates of foodborne illness increase during the summer months because germs grow faster in warmer, more humid weather. Join the revolution against foodborne illness. Click here for some tips to keep you safe.
When grilling, remember to cook raw meat and poultry to a safe minimum internal temperature: ground meats at 160 F, whole cuts of meat at 145 F with a three-minute rest time, and poultry at 165 F. Need a food thermometer? Contact the USDA’s Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10:00 a.m. to 6:00 p.m. Eastern Time, Monday through Friday.