Barbecue season can be food-related illness season

For Canadians Victoria Day weekend is often the signal to get the grill out for the summer. The Government of Canada is reminding folks to take steps to avoid foodborne illnesses that come along with the season.

Every year there are approximately 11 million cases of food-related illnesses in Canada. Barbecue season is often a time where illnesses from E. coli and Salmonella to show up in emergency rooms with severe stomach cramps, vomiting, fever and diarrhea says Health Canada. By cooking and storing meat and other food items you can lower your chance of getting sick. Always store raw meat in a refrigerator or cooler at 4ºC (40ºF) or below. Coolers should be packed in ice and out of direct sunlight. When you are finished making those hamburger patties don't forget the counters, cutting boards and utensils you used need to be washed along with your hands to avoid cross-contamination with other foods. You may like your burgers pink but until they reach a temperature of 71°C (160°F) there could be bacteria lurking behind each bite. Use a digital food thermometer to be sure those juicy burgers are safe. Inserting the thermometer in the side of the burger all the way to the middle is the best way to measure the temperature. Don't forget to wash that thermometer in hot, soapy water between readings. Always remember to keep hot food hot until you are ready to serve.