Temperature tips for safe grilling

We've said it before, but it's worth saying again as we head into the heydays of summer picnics and grillfests: Food safety saves lives. Actually, it's the USDA that's saying this, after finding that only one in three Americans use food thermometers when cooking hamburgers. Meat and poultry cooked on a grill often browns very fast on the outside, and by using a food thermometer you can be sure items have reached the safe minimum internal temperature needed to destroy any harmful bacteria that may be present. U.S. Centers for Disease Control and Prevention estimates that 48 million people suffer from foodborne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths.

Here are the USDA guidelines:

Hamburgers, fresh sausages and other ground meats should reach 160 degrees.

All poultry should reach at least 165 degrees.

Whole cuts of pork, lamb, veal and beef should be cooked to 145 degrees as measured by a food thermometer placed in the thickest part of the meat, then allowed to rest for three minutes before eating.

Fish should be cooked to 145 degrees.

Get food safety questions answered around the clock by visiting AskKaren.gov.

Co-op Farm Tour July 15

The Minnesota Food Association (MFA) will host its annual open house and co-op farm tour on from 10 a.m. to 4 p.m. July 15 at Big River Farms in Marine on St. Croix. The event will feature wagon rides, farm tours, live music, kids' activities, a market stand, food and raffle, and will serve as a chance for community members to mingle with farmers and staff. The event is free and open to the public.

MFA operates a land-based training program for immigrant and minority farmers, promotes equitable access to locally grown, healthy organic food via the Big River Farms Food Hub, and educates and advocates for farmer and food justice through community events and programs. For more information or to RSVP, visit mnfoodassociation.org/events.

Correction

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Your best grilling tool? A food thermometer - Minneapolis Star Tribune