Senior Spotlight: Safe Grilling Tips

Updated 3 years ago

Make sure you have enough heat for your meat. That was the message from the folks at Eastern Area Agency on Aging this summer.When grilling, make sure that the meat reaches the minimum internal temperature, in order to destroy any harmful bacteria. Use a thermometer in the thickest section of meat, making sure that the sensor area is completely submerged.Here are the USDA’s temperature guidelines:Steaks & Roasts – 145degreesFish – 145degreesPork – 160degreesGround Beef – 160degreesPoultry – 165degreesWhen checking temperature, make sure thermometer doesn’t touch a bone, as this may give a false reading.For more information, check out the USDA’s Food Safety and Inspection Service website at www.fsis.usda.gov


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