Nation Kicks Off 2004 Grilling Season Follow Simple Steps for Safe Grilling
Congressional and Public Affairs
(202) 720-9113
Autumn Canaday
WASHINGTON, May 26, 2004 – It's that time of year again, so tie on the apron and fire up the grill. The latest government data show that following simple steps could help you have the safest grilling season in many years.
Statistics released in April by the Centers for Disease Control and Prevention (CDC) show that E. coli O157:H7 illnesses have dropped 36 percent in the last year alone. This is great news heading into the summer grilling season.
"The CDC report adds to the body of evidence indicating real progress is being made toward our goals of preventing illness and protecting public health," said Dr. Elsa Murano, USDA's Under Secretary for Food Safety.
"The decline in illnesses can be attributed in part to USDA's aggressive, science-based policies specifically targeting these deadly bacteria in raw ground beef and increased consumer awareness of basic food safety principles."
CDC's data are consistent with data from samples of meat collected by USDA's Food Safety and Inspection Service. Between 2002 and 2003, the percentage of routine samples of raw ground beef testing positive for E. coli O157:H7 dropped 62 percent, a real victory in the fight against potentially harmful bacteria.
Murano said that although Americans have good cause to feel reassured by these figures, they must also keep in mind their significant role in food safety. Toward this end, Murano urged grilling enthusiasts to heed USDA's key messages of Clean, Separate, Cook and Chill for a safe Memorial Day and throughout the barbecue season.
Clean
Before grilling and handling food, wash your hands with hot soapy water. Wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before going on to the next food.
Separate
Separate raw meat and poultry from ready-to-eat foods during preparation and grilling, so that raw juices do not come into contact with other foods. Never place cooked food on a plate that previously held raw meat, poultry or other perishable foods, including egg products.
Cook
Use a clean food thermometer which measures the internal temperature to make sure your burgers are cooked all the way through. By cooking ground beef to at least 160 degrees Fahrenheit will you can be certain that E. coli and other bacteria are killed.
Chill
Refrigerate or freeze perishables, grilled foods and leftovers within two hours.
Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
For more information on keeping foods safe this summer, please visit USDA's Food Safety and Inspection Service website at:
http://www.fsis.usda.gov. For more information in English and Spanish, call the USDA Meat and Poultry Hotline at
1-888-MPHotline (1-888-674-6854); TTY:1-800-256-7072. The Hotline's hours are Monday through Friday, from 10 a.m. to 4 p.m.,
Eastern Time, year-round. An extensive selection of timely food safety messages is also available at the same number 24
hours a day. E-mail inquiries may be directed to
MPHotline.fsis@usda.gov
