news release
ANDREW J. SPANO, Westchester County Executive JOSHUA LIPSMAN, M.D., M.P.H., Commissioner of Health SUSAN TOLCHIN, Director of Communications

CONTACT: SUSAN TOLCHIN (914) 995-2932

MARY LANDRIGAN (914) 813-5013

(914) 813-5000 (After Hours)

FOR IMMEDIATE RELEASE May 27, 2004

WOULD YOU LIKE SALMONELLA WITH YOUR BURGER?

Food Safety Tips for the Barbecue Season from the

Westchester County Health Department

Memorial Day - the unofficial first day of summer - is here at last and what would Memorial Day be without a barbecue? While no one wants to rain on that parade, the Westchester County Department of Health is reminding residents that barbecue season is also peak season for food poisoning.

“The number of bacterial food poisoning cases always rise in the summer months,” said Joshua Lipsman, M.D., M.P.H., Commissioner of Health for Westchester County. “The summer heat causes food to spoil more quickly and the tendency to get a little lax with food hygiene whenever we cook in the open air doesn’t help either,” he said.

Anyone who has been through a bout of food poisoning knows that it can be a very unpleasant experience. It can also sometimes be a fatal one.

“The Centers for Disease Control and Prevention estimates that 76 million cases of food poisoning occur each year in the United States,” said Dr. Lipsman. “Although most cases are relatively mild, foodborne illness results in 325,000 hospitalizations and 5,000 deaths each year.”

To protect residents, the Westchester County Health Department is offering the following guidelines for safe barbecuing and picnicking this summer:

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FOOD POISONING – Page 2

¨ Remember to thaw meat and poultry slowly in the refrigerator or under cold running water before cooking. Microwave defrosting is acceptable if the meat will be cooked immediately afterwards.

¨ Harmful bacteria usually grow in the "danger zone" between 40° and 140° F, so keep meat and poultry in the refrigerator until you are ready to throw it on the grill. Marinate it in the refrigerator too. If you want to use additional marinade as a sauce be sure to boil it first to kill the bacteria, or set a portion of it aside so it does not come into contact with raw meat.

¨ Precooking in the oven or microwave can reduce time at the grill but only precook immediately before finishing on the grill. Never partially grill meat or poultry and finish cooking later.

¨ When transporting food to another location, use a cooler with ice to keep it at 40°F or below. Everything should stay chilled until immediately before it will be cooked or consumed. Keep the cooler out of the direct sun and avoid opening the lid too often. It helps to keep beverages in a separate cooler.

¨ As always, cleanliness is essential to prevent foodborne illness. Wash hands, surfaces and utensils frequently with soap and water or antiseptic wipes.

¨ Never use the same plate, cutting board and utensils for cooked food that you used for raw meats and poultry. Bacteria in the juices of raw meat and poultry can contaminate safely cooked food.

¨ Meat and poultry cooked on a grill browns very quickly but may not be cooked inside. Always use a food thermometer to be sure the food has reached a safe internal temperature. In the case of whole poultry this should be 180°F in the middle. Hamburgers and pork chops should reach 160°F throughout. Beef, veal, and lamb chops can be cooked to 145°F.

¨ After cooking, keep meat and poultry at 140°F or warmer until eaten. If fully cooked meats like hot dogs need to be reheated, grill them to 165°F.

¨ Refrigerate any hot or cold leftovers promptly in shallow containers. Discard any food that is left out for more than two hours after cooking, or one hour if temperature is above 90°F.

Residents are urged to follow these safety tips to make sure salmonella and E. coli do not become uninvited guests at your barbecue or picnic this summer.

For additional information, call the Westchester County Health Department at (914) 813-5000 or visit our website at www.westchestergov.com/health.

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