Barbecue Food Safety Tips

Starting date:

May 20, 2010

Posting date:

May 20, 2010

Type of communication:

Information Update

Subcategory:

Microbiological - E. coli O157:H7, Microbiological - Other, Microbiological - Salmonella

Source of recall:

Health Canada

Issue:

Food Safety, Microbial Hazard, Poisoning Hazard

Audience:

General Public

Identification number:

RA-110004341

• Media enquiries
• Public enquiries

Barbecue season has begun and the Government of Canada would like to remind Canadians of steps they can take to avoid foodborne illness caused by bacteria such as E. coli and Salmonella.

Eating undercooked meat and other foods that have come into contact with raw meat can result in foodborne illnesses. Symptoms can include severe stomach cramps, vomiting, fever and diarrhea.

You can help lower your risk of foodborne illness by handling and cooking raw meat carefully.

Storing

• Raw meat should always be stored in the refrigerator or cooler at 4ºC (40ºF) or below.
• If you are storing raw meat in coolers, make sure that it is packed with ice and the cooler stays out of direct sunlight and avoid opening it too often.
• Make sure to keep raw meat and other foods separate to avoid cross-contamination.

Cleaning

• Remember to wash your hands and other utensils, like cutting boards, counters and knives, carefully with soap and warm water before and after handling raw meats. This helps avoid potential cross-contamination and prevent the spread of foodborne illness.

When you grill

• Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all bacteria are killed, so use a digital food thermometer to be sure.
• To check the temperature of meat that you are cooking on the barbecue, take the meat off the grill and insert the digital food thermometer through the thickest part of the meat.
• If you are cooking a beef hamburger, take the patty from the grill and insert the digital food thermometer through the side, all the way to the middle of the patty.
• If you're cooking more than one patty or pieces of meat, be sure to check the temperature of each of the pieces.
• Use clean utensils and plates when removing cooked meats from the grill.
• Remember to wash the thermometer in hot, soapy water between temperature readings.
• Always remember to keep hot food hot until you are ready to serve.

Always follow these safe internal temperatures to make sure that the food that you are cooking is safe to eat.

Safe Internal Temperatures

Food		Temperature
Beef, veal and lamb (pieces and whole cuts)	Medium-rare	63°C (145°F)
	Medium	71°C (160°F)
	Well done	77°C (170°F)
Pork (pieces and whole cuts)		71°C (160°F)
Poultry (such as chicken, turkey and duck)	Pieces	74°C (165°F)
	Whole	85°C (185°F)
Ground meat and meat mixtures (such as burgers, sausages, meatballs, meatloaf, casseroles)	Beef, veal, lamb, and pork	71°C (160°F)
	Poultry	74°C (165°F)
Egg dishes		74°C (165°F)
Others (such as hot dogs, stuffing and leftovers)		74°C (165°F)

It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.

For more information on food safety tips while barbecuing, please visit:

• Government of Canada's Barbecuing Food Safety Tips
• Government of Canada's Food Safety Portal
• Partnership for Consumer Food Safety Education's Be Food Safe Canada Campaign
• Summer food safety tips
• It's Your Health on How to Avoid Illness from Hamburgers

Media enquiries

Health Canada
613-957-2983

Canadian Food Inspection Agency
613-773-6600

Public enquiries

613-957-2991
1-866-225-0709