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Email Content: Poultry Industry News, Comments and more by Simon M. Shane

CDC Issues Advisory on Safe Grilling


Due to the upsurge in incidence rate of foodborne bacterial infection, the Centers for Disease Control and Prevention (CDC) has issued their annual advisory for safe grilling.  Their recommendations include:-


  • Separate raw poultry from other foods at the store checkout counter
  • Poultry should be chilled and a maintained at 40 F during transport and held under refrigeration before preparation.
  • Hands should be thoroughly washed with soap and water before and after handling raw poultry.  Any work surfaces and utensils should be washed before and after cooking.
  • Clean the surface of the grill before cooking, exercising care to preventing wire particles which may be dislodged from brushes adhering to the grill surface.
  • Do not allow marinades and sauces in contact with raw meat to contaminate cooked food.
  • Hamburgers, poultry and precooked meats should be heated to 165 F.
  • Cooked food should be held at 140 F until served.
  • Leftovers should be promptly refrigerated within one hour of cooking given ambient summer temperatures that promote bacterial growth.


Copyright 2019 Simon M. Shane