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Summer BBQ Food Safety Tips | Wilmington News
Summer grilling just got a safety upgrade from the USDA—bacteria love warm weather, so keep marinating in the fridge, boil any reused marinade, and use a thermometer to hit safe temps: 145°F for beef/pork/seafood, 160°F for ground meats, 165°F for poultry. Keep raw and cooked foods separate, and don’t let food linger in the danger zone (40°F–140°F) for more than two hours—especially if it’s hot outside. Your holiday feast should be delicious, not a medical emergency. Listen in comfort:Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn Advertise on DNN:advertise@thednn.ai This…
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