Hot tips for barbecuing

Hot tips for barbecuing

Problem: It's barbecue season — and along with the fun of cookouts comes the risk of salmonella, E. coli and Campylobacter, which can be found in red meat, poultry and fish.

Safe solutions: Here's how to reduce the risks:

• Wash your hands, cutting surfaces and utensils in hot soapy water.

• Separate raw meat, poultry and fish from each other and other foods.

• Test meats with a thermometer. Cook ground beef and pork to 160 degrees; beef steaks and chops to 145 degrees; all poultry parts to 170 degrees; and whole birds to 180 degrees.

• Buy organic or grass-fed beef to lower the risk of mad-cow disease and avoid antibiotics and growth hormones.

• Well-done, barbecued meats can boost the risks of colon, pancreatic and breast cancers, according to the National Cancer Institute. So turn meat frequently and keep it away from flames.

• Choose wild fish over farm-raised or lake fish, which may contain mercury.

Source: The Green Guide, ww.thegreenguide.com

Compiled by digs editor Colleen McBrinn. Green Tips is a weekly feature on environmentally friendly ways of living.