Grill, interrupted: These classic food safety errors could spoil the holiday weekend

Memorial day is almost here, which means that it is time to make a plate, cool and fill the dish.

But as you flip burgers and crack cold, don’t forget: food poisoning also loves a good outdoor party.

The wrong movement and your three -day weekend with friends and family can become a long and lonely date with the bathroom floor.

Fortunately, some smart steps can prevent non -invited guests such as Norovirus, Salmonella and E. Coli their kitchen falling.

The post has covered you with ways to keep your party safe and your happy stomach.

But first: What are the diseases transmitted to eat?

They are the punch that he gets to eat or drink something contaminated with bacteria, viruses, parasites or toxins.

Symptoms vary depending on the germ and severity of the disease, but nausea, vomiting, diarrhea, stomach ramps and fever are the usual red flags.

Disease control and prevention centers estimate that 48 million Americans are sick of food -transmitted diseases each year, sending 128,000 to the hospital and 3,000 to the tomb.

Summer adds fuel to fire, with warmer temperatures and larger outdoors, creating an ideal environment for the growth of bacteria and cross pollution.

Clean hands, safe dining rooms

One of the easiest and most effective ways to reduce the risk of food poisoning is to wash your hands.

Stir at least 20 seconds with soap and water before, during and after food preparation, and definitely before excavating. This reduces the possibilities of propagating bacteria and other pathogens that can be ill, according to the CDC.

Don’t skip either. The utensils, the cutting tables and the counters need a good scrub with hot and hot water after preparing each food.

Before digging, rinse fresh fruits and vegetables under running water, even if you are peeling. The United States Department of Agriculture recommends washing raw meat or corral birds because it can extend bacteria throughout the kitchen.

Where the party is important

If you are planning one day of the beach or a picnic of the park this commemorative day, some foods are better at home.

Cold cuts, fresh salads, anything with Mayo, raw meat and pre-caught fruit are main objectives for food poisoning, which was warned by Dr. John Torres, an emergency doctor and NBC News Medical correspondent.

If you want fruit, bring it whole and cut it, as the pre-caught fruit is heated quickly and invites insects. Just remember to clean your hands, knife and cutting board.

“The last thing you want is for people to return home and remember the journey to the beach because they became ill,” Torres said to “Avui”.

Smart shopping also matters, especially if you are planning to reach the farmers market. Although these basic summer products are subject to various regulations, the problems still appear from time to time.

Sam Cutler, a nutritional health coach formed by Harvard and founder of Mindfull, recommends that you skip items imported in the farmers’ markets.

“It usually indicates that the products are not so fresh, they do not adapt to the current weather/season and can have a higher risk of spoiling,” he told The Post earlier.

Lisa Valentte, a registered dietitian, suggests that she also monitor the hygiene of the sellers. Raw meat should never touch fresh produce, and clothes and clothes must be clean if food is being handled.

During hot days, Valentte prefers to buy early and bring a cooler bag with ice pack to keep food fresh while heading and heading home.

Cutler advises jumping perishables such as dairy, meat and fish in the summer farmers markets, which adhere to fresh produce, dry products and herbs.

Cool … with bacteria

Potlucks, picnics and barbecues in the yard means that food sitting in the sun, and that is when the problem begins to make.

The bacteria prosper in the so-called “danger zone”, between 40 degrees Fahrenheit and 140 degrees Fahrenheit, quickly multiplying even when the food is seen and smelled. The humidity only makes the flames.

According to USDA, perishable foods such as potato salad, devil eggs and kitchen meats are damaged and need to stay in Fahrenheit or below 40 degrees. Serve them in small portions and store the rest in a refrigerator full of ice.

“Generally, perishable food should not place for more than two hours,” Post Chris Potter, executive Sous Chef of South Shore University Hospital in Northwell Health Health, told Post Chris Potter.

“If the room temperature is more than 90 degrees, the window to leave the food should be shortened at an hour,” he added.

Grilled 101

Your “Kiss the Cook” apron is not the only one that is essential in the barbecue this weekend.

“It’s always great to try your meat using a meat thermometer to ensure -really the best results and precision,” Potter said.

Raw or poorly cooked meat can lead to dangerous pathogens that the kitchen is destroyed at the right temperature, making them safe to eat.

The steaks, roasts and beef bites, pork or lamb must reach 145 degrees Fahrenheit. According to Potter, terrestrial versions require 160 degrees Fahrenheit.

He said poultry should cook up to 165 degrees Fahrenheit, he said.

And remember, raw meat can extend bacteria like gunpowder if it touches other foods or surfaces.

Avoid cross pollution through separate cutting tables, utensils and preparation areas for raw and cooked meat.

Envelopes that do not bite

After the fun of the Day Memorial, the bacteria are the guests who never leave.

How to store the leftovers makes the difference between a tasty charm and a trip to the porcelain throne.

Refrigerate food in one or two hours of kitchen or an hour if it is 90 degrees Fahrenheit or hotter outside, according to the Wagner Reese personal injury law firm.

Tag all containers with the date and ensure -You’s lids are closed. Raw poultry or meat must enter the hermetic containers to the lower shelf of the fridge, so that the juices are not filtered on fresh produce.

The CDC recommends food or freezing most of the envelopes within three to four days.

“The old cliché that, if it smells good, is sure to have dinner,” is a huge misconception that people can make people very ill, “said Jason Reese, a manager of Wagner Reese and a defender of food security.

“Some harmful strains of bacteria, such as Monocytogenes and Salmonella, do not release odors of foul or have visible waste signs,” he added.

When heating again, put -you go the envelopes up to 165 degrees Fahrenheit to erase the germs that are hidden.