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Cooking Barbecue Food - Safety Tips

Author: Health Canada

Published: 2010-06-27 : (Rev. 2014-02-03)

Synopsis and Key Points:

Barbecue cooking safety tips to avoid foodborne illness caused by bacteria such as E. coli and Salmonella.

Main Digest

Barbecue season has begun and Health Canada and the Canadian Food Inspection Agency would like to remind Canadians of steps they can take to avoid foodborne illness caused by bacteria such as E. coli and Salmonella.

Eating undercooked meat and other foods that have come into contact with raw meat can result in food borne illnesses. Symptoms can include severe stomach cramps, vomiting, fever and diarrhea.

Foodborne illness can be avoided by handling and cooking raw meat carefully.

Storing:

Clean:

When you grill:

Always follow these safe internal temperatures to make sure that the food that you are cooking is safe to eat:

FoodTemperature
Beef, veal and lamb (pieces and whole cuts)

Medium-rare
Medium
Well done

63 degree C (145 degree F)
71 degree C (160 degree F)
77 degree C (170 degree F)
Pork (pieces and whole cuts)71 degree C (160 degree F)
Poultry (e.g. chicken, turkey, duck)

Pieces
Whole

74 degree C (165 degree F)
85 degree C (185 degree F)
Ground meat and meat mixtures
(e.g. burgers, sausages, meatballs, meatloaf, casseroles)

Beef, veal, lamb and pork
Poultry


71 degree C (160 degree F)
74 degree C (165 degree F)
Egg dishes74 degree C (165 degree F)
Others
(e.g. hot dogs, stuffing, leftovers)

74 degree C (165 degree F)

It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.

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