UMN Expert: Summer food safety
Grilling season is underway, which means Minnesotans will be cooking their favorite burgers, brats, hotdogs and more to celebrate outdoor weather.
University of Minnesota School of Public Health Professor Craig Hedberg is available for comment on the summer food safety tips that people should know.
Craig Hedberg, Ph.D.
“The keys to summer time food safety are keeping things clean, cold and cooked.
“Start by washing your hands. Always use clean utensils and work on clean surfaces. Wash your fresh fruits and vegetables. Never put ready-to-eat foods on plates of work surfaces that have been contaminated by raw meat or poultry.
“Keep cold foods cold before you serve them. Refrigerate foods you want to save as soon as you’re done eating. Cold foods should be maintained at 40 degrees Fahrenheit or less. Foods left at room temperature for more than two hours — or more than an hour when it’s hot (above 90 degrees) — may let bacteria grow to unsafe levels.
“Thoroughly cook meat and poultry products and use a thermometer to test for doneness. All poultry products should be cooked to a temperature of 165 degrees Fahrenheit. Ground meats including beef and pork should be cooked to 160 degrees Fahrenheit.
“Remember, wash your hands and get a clean platter to bring your cooked meats to the table.”
Craig Hedberg, Ph.D., is a professor in the School of Public Health. His areas of expertise include food safety, foodborne disease, infectious disease, outbreak investigation, public health preparedness and more.