Joint Base McGuire-Dix-Lakehurst -- ‘Tis the season for cookouts, picnics, and barbeques. As temperatures rise, so does the risk of foodborne illnesses. According to the Centers for Disease Control and Prevention, 1 in 6 Americans get sick from eating contaminated food every year. Anyone can contract a foodborne illness and although it is very common, it is also preventable by using safe food handling techniques, keeping foods at proper temperatures, and following the steps below.
145°F
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Beef, pork, lamb, veal, and fish
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160°F
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Hamburgers and other ground meats
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165°F
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All poultry and pre-cooked meats
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The optimal temperature for bacteria to rapidly multiply is between 40°F-140°F. Do not let food sit in this temperature range for more than 2 hours. If you have any questions or suspect a foodborne illness, contact your provider or Public Health at (609) 754-9766.