Use of the backyard grill or barbecue to prepare meals on hot summer evenings and for holiday picnics is as American as apple pie. Grilling not only helps to keep the heat out of the kitchen, but
it is also a fun and tasty way to serve up favorites such as grilled fish and chicken. Grilling is also an opportunity for bacteria to
form that can lead to food borne illness if food is not cooked properly.
According to the Centers for Disease Control and Prevention (CDC), approximately 48 million people get sick as a result of a food-borne illness each year. In addition to this, ongoing evidence suggests that cooking certain foods at high temperatures may result in other health risks. Following food safety guidelines carefully before, during, and after grilling to prevent food-borne illness and limit health risks is an important part of grilling with care.
Rutgers NJAES Cooperative Extension
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New Jersey Agricultural Experiment Station
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