Memorial Day Cookout Safety: Avoid Foodborne Illnesses with Proper Preparation
As Memorial Day weekend approaches, marking the unofficial start of the outdoor grilling season, food safety is a top priority for those planning cookouts. According to the Centers for Disease Control and Prevention (CDC), foodborne illnesses affect approximately 48 million people annually in the U.S., with 128,000 hospitalizations and 3,000 deaths. Raw or undercooked meats, unwashed produce, and improper food handling are common culprits. The USDA's Food Safety and Inspection Service (FSIS) emphasizes the importance of cooking meats to safe internal temperatures: poultry to 165°F (74°C), ground meats to 160°F (71°C), and fish to 145°F (63°C). Proper storage, preparation, and hygiene practices, such as using separate cutting boards for raw and cooked foods and washing hands thoroughly, are essential to prevent contamination. The CDC also advises keeping cold foods below 40°F (4°C) and hot foods above 140°F (60°C) to minimize bacterial growth. 
