Posted by Brigham and Women's Hospital June 30, 2016
Summer has finally arrived and many of us are busy planning celebrations, barbecues, and outdoor activities. Follow these tips from our experts at Brigham and Women’s Hospital to have a healthy and safe summer.
Deceptively Dangerous – Avoiding Burn Injuries from Sparklers
Sparklers can cause serious injury because they can burn at up to 2,000 degrees Fahrenheit. Fireworks are banned in Massachusetts, but you may be traveling to a state where sparklers and other fireworks are allowed. Learn how to avoid injuries and treat burns from sparklers.
Grilling Food Safely
Use a thermometer to determine if food has been cooked to the correct temperature. To kill bacteria, hamburgers should be cooked to 160 degrees Fahrenheit, ground poultry to 165 degrees, and poultry parts to 180 degrees. Follow these tips and more to safely prepare foods at your next barbecue.
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Posted by Brigham and Women's Hospital September 3, 2015
Grilling meat can produce cancer-causing chemicals.
Though Labor Day marks the unofficial end of summer, many of us will continue to enjoy grilled food throughout September and early October. Follow these tips to enjoy grilled foods safely on the Labor Day weekend and beyond.
Handle Food Properly
- Store raw meat, fish, and poultry away from other foods. All foods should be wrapped tightly to prevent cross-contamination.
- Keep meat refrigerated until about 30 minutes before cooking.
- Germs such as E-coli and salmonella can be present in undercooked food and cause severe illnesses. Don’t rely on external appearance: use a grill thermometer or cut into the meat to gauge if food has been cooked to the desired doneness.
- To kill bacteria reliably, hamburgers have to be cooked until “well done” (160 degrees Fahrenheit), ground poultry to 165 degrees, and poultry parts to 180 degrees.
- Do not return cooked poultry to a plate that held raw poultry. Bring along extra disposable dishes and containers to keep raw meats separate from cooked foods.
- Do not use an implement (e.g., a knife) for cooked meat or any other food after using it on raw meat.