Ready to start grilling? Remember, only when ground beef is cooked to an internal temperature of 160°F, will bacteria be killed and be thus safe to eat – so as to avoid foodborne illness.

All meat potentially contains bacteria that—if not destroyed by proper cooking—can cause food poisoning, but some meats are more risky than others.

Beef, and especially ground beef, has a combination of qualities that can make it particularly problematic—and the consequences of eating tainted beef can be severe. Bacteria are killed only by thorough cooking to an internal temperature of 160 °F (71.1 °C) as measured by a food thermometer.

Ground Beef Bacteria Dangers

What kind of bacteria can be in ground beef?
The pathogenic (illness-causing) bacteria generally found in ground beef are E. coli and Salmonella. These harmful bacteria cannot be seen or smelled.

Why is bacteria of special concern in ground beef? 
If bacteria are present when beef is ground, then more of the meat surface is exposed to the harmful bacteria. Also, grinding allows any bacteria present on the surface to be mixed throughout the meat.

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The Temperature Danger Zone

• Bacteria multiply rapidly in the “Danger Zone” — temperatures between 40°F and 140°F.
• Cold: To keep bacterial levels low, store ground beef at 40°F or below and use within 2 days, or freeze.
• Hot: To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160°F.

Four Basic Food Safe Steps

In every step of food preparation, follow the four basic rules — Clean, Separate, Cook, and Chill.

• CLEAN. Wash hands and surfaces often. Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family.
  Wash your hands with soap and warm water for 20 seconds before and after handling ground beef to make sure you don’t spread bacteria.
• SEPARATE. Don’t cross-contaminate. Even after you’ve cleaned your hands and surfaces thoroughly, raw ground meat can still spread illness-causing bacteria to ready-to-eat foods-unless you keep them separate.
• COOK. Cook to the right temperature. To destroy harmful bacteria, cook ground beef to a safe minimum internal temperature of 160 °F (71.1 °C) as measured with a food thermometer.
• CHILL. Refrigerate promptly. Illness-causing bacteria can grow in perishable foods within 2 hours unless you refrigerate them.

Symptoms of Foodborne Illness

• Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.
• What some people call the “stomach flu” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.
• The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.

People (Groups) Vulnerable to Foodborne Illness

Foodborne illness can affect anyone who eats contaminated food. However, certain populations are more susceptible to becoming ill with a greater severity of illness. These groups include:

• Pregnant women;
• Infants and young children;
• Older adults;
• People taking certain kinds of medications or with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or from receiving chemotherapy or radiation treatment.

Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.

Barbecuing is no longer just a hobby, but an integral part of the North American lifestyle. Moreover, regional styles are no longer bound by regions. You can find Texas BBQ on the West Coast or Carolina BBQ in the Midwest, and just about every style in between.

Even though BBQ and grilling have become a year-round routine, warmer temperatures brings out everyone’s barbecue grills.

But, in warmer temperatures – additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.

BBQ Popularity

Barbecuing is no longer just a hobby, but an integral part of the North American lifestyle. Moreover, regional styles are no longer bound by regions. You can find Texas BBQ on the West Coast or Carolina BBQ in the Midwest, and just about everything in between.

According to a survey by Hearth, Patio & Barbecue Association (HPBA), summer weekends continue to spark the highest usage with consumers: 73% of consumers grill on July 4, 60% on Memorial Day, 58% on Labor Day, and 45% on Father’s Day. Spring holidays are also key grilling weekends for many consumers: Mother’s Day (34%) and Easter (19%).

The survey also finds that grilling is becoming a year-round passion. Chilly temperatures don’t stop many consumers from grilling for the Super Bowl (23%), Thanksgiving (14%), Christmas or Chanukah (10%), and New Year’s Eve/Day (9%). Beyond holidays, 49% barbecued for birthday parties, 24% on a camping trip, 21% at a vacation home party, and 11% during tailgating activities for sporting events.

Food Safety Guidelines

Whether it’s hot or cold, it’s important to follow food safety guidelines while grilling to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

Food Safety – Purchasing

When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart.

To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store.  Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

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• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
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Food Safety Preparation

• Keep Cold Food Cold
  Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.
• Keep Everything Clean
  Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry.
• Thaw Safely
  Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill.
• Marinating
  A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter.

Food Safety – Cooking

• Cook Thoroughly
  Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to check the internal temperature of burgers, steaks, chicken and foods containing meat, poultry and egg dishes.
  • Hamburgers, sausages and other ground meats should reach 160°F (71°C).
  • All poultry should reach a minimum temperature of 165°F (74°C).
  • Whole cuts of pork, lamb, veal and beef should be cooked to 145°F (63°C) as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating.
  • Fish should be cooked to 145°F (63°C).

• Keep Hot Food Hot
  After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook.
• Reheating
  When reheating fully cooked meats, grill to 165 °F or until steaming hot.

Food Safety – Leftovers

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

National Barbecue Day

May 16th is National BBQ Day! Use the hashtag #NationalBBQDay on social media to post your favorite BBQ images.

Additional BBQ Food Safety Resources

• FoodSafety.gov – BBQ+A: Answers to Your Most Common Barbeque Questions
• FoodKeeper App
• FoodSafety.gov – Grilling Food Safety 101
• CDC – BBQ IQ — Get Smart. Grill Safely.
• CDC Grilling Food Safety Infographic (PDF)