UC Davis Today

By Karen Nikos-Rose

Warm weather means outdoor grilling, bringing families and friends together for fun, sun and good food. Unfortunately, it is the perfect environment for foodborne illnesses, too, which peak in the summer.

1. Don’t wash your meat: Washing your meat under running water only spreads the bacteria to your sink, into the air and to you. Cooking will remove any bacteria.

Photo: Whole grilled chicken on a barbecue

2. Contamination: Avoid cross-contamination by using a separate cutting board for meat and another one — or two — for preparing your salad or other foods. For best results, use a cutting board that can be sanitized in your dishwasher. Clean all surfaces where meat is handled with soap and warm water followed by a disinfectant cleaner.

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