Food Safety Experts Warn Against Food Poisoning Risks During Memorial Day Cookouts
As Memorial Day approaches, marking the unofficial start of the outdoor grilling season, food safety experts are emphasizing the importance of proper food handling to prevent foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), approximately 48 million people in the U.S. suffer from foodborne illnesses annually, with 128,000 hospitalizations and 3,000 deaths. Key culprits include raw or undercooked meats and unwashed produce. Experts like Quad Whitson from the University of Arkansas stress the need for a food safety plan, which includes keeping cold foods below 40 degrees Fahrenheit and hot foods above 140 degrees. The USDA advises using separate cutting boards for raw meats and other foods, and ensuring meats reach safe internal temperatures to kill harmful bacteria like E. coli. 
