National BBQ Month: Meat Safety

We all know that with summer comes the risk of E. coli or other foodborne illnesses due to improper food handling. All meats have different temperatures that the internal environment of the meat should reach before cooking is stopped. Here is a quick guide for you to look at when you are preparing meats.

Hamburgers: 160°F

Hot dogs: 165°F or until steaming hot

Chicken: 165°F

Bratwurst: 160°F

Pork (Ribs, Chops, or Roast): 145°F

Sausage:

     Precooked: 165°F

     Uncooked Ground beef, Lamb, Pork, or Veal: 160°F

     Uncooked Turkey, Chicken: 165°F

These can be measured easily with a food thermometer by placing it into the deepest or thickest part of the meat. 

Other quick tips for meat safety:

     Wash your hands before and after handling foods

     Use different plates and utensils for uncooked and cooked foods.