Grilling the wrong burger could kill you. Here are four things to avoid:

USA Today

Memorial Day barbecues may feel a little more normal than last year, with fewer people infected with the coronavirus in the U.S. and 50% of American adults fully vaccinated.

“If you are vaccinated, you will be protected and you will enjoy your Memorial Day,” Rochelle Walensky, director of the Centers for Disease Control and Prevention, said Wednesday. “If you are not vaccinated, our advice will not change for you. You are still at risk of infection, you still need face masks and other precautions.”

The federal holiday, which commemorates the deceased military personnel in service, is seen as the unofficial start of summer and the roast season.

According to the Hearth, Patio & Barbecue Association, 56% of grill owners plan to light their grill this weekend.July 4th is the most popular grill day, with 68% planning to have a barbecue.

Handling raw meat can be tricky, and improper cooking can be fatal.

“Cooking thoroughly and handling it properly is very important,” Carmen Rottenberg, former administrator of the USDA’s Food Safety and Inspection Service, told USA TODAY earlier. .. People want to cook food raw and prepared at home. If you prepare it at home, you need to know that there are some risks involved.

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When roasting raw meat, there are several steps you can take to avoid food poisoning, especially with E. coli, which can cause dehydration, bloody diarrhea, and abdominal cramping three to four days after exposure. – And it can lead to kidney failure in children under five, the elderly, and the elderly, says the Centers for Disease Control and Prevention.

“Memorial Day marks the beginning of warm weather and summer fun,” Sandra Eskin, USDA Deputy Secretary of Food Safety said in a press release. Cook – Follow food safety instructions such as washing your hands, cooking food thoroughly and checking food temperature with a thermometer. “

Grilling Safety Tips for Your Memorial Day 2021 Cooking

Cook meat at a safe temperature. Use a food thermometer to check that your burger or steak is cooked to a temperature that will help prevent bacterial illness, such as E. coli. Ground beef and pork should be cooked at an internal temperature of at least 160 ° F (70oC). Steaks and grills should be cooked to at least 145 ° F (62.6 ˚C) and let rest for three minutes after removal from the grill. The United States Department of Agriculture has charts showing the safe cooking temperatures for food.

Not fermented Do not reuse the marinade used for raw meat.

For the kebabs, separate the meat and vegetables. Put peppers, onions, and carrots on separate sticks, as the vegetables will cook faster than the meat and you don’t want the meat to cook.

Don’t use the same plates or utensils. Regardless of the dish you are grilling the meat, it should not be brought up unless it is thoroughly cleaned. That’s because bacteria from raw meat can be spread to cooked meat. Have clean dishes or plates and clean utensils for eating.

Practice cleanliness. You should wash your hands after preparing the meat. Wash kitchen counters, cutting boards, and utensils after using them on raw meat.

Other than meat Keep some salads or desserts chilled that are served cold. After serving, dinner shouldn’t be outside for more than two hours – and just an hour if it’s warmed more than 90 degrees outside.

Needs special attention Some people are more likely to die from E. coli food poisoning, children and newborns, pregnant women, the elderly, and people with weakened immune systems are among the more susceptible.

Contributing: Julia Thompson, USA TODAY

Follow USA TODAY reporters Mike Snider and Kelly Tyko on Twitter: @MikeSnider and @KellyTyko.

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