Avoiding food poisoning during the summer cook-outs can be done by following a few tips being offered by an expert with the USDA. Food usually gets left out a long time at picnica and barbecues, and Brian Ronholm says hosts need to remember to keep cold foods cold, and hot foods hot.
That means below 40 degrees for cold dishes, and at 140 degrees or above for hot dishes. He says you should also pay close attention to the temperature of the meat you are cooking.
An estimated 250,000 people get some sort of food poisoning each year in Illinois. For more tips on safe grilling, follow the link below.