The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert today due to concerns about illnesses caused by Salmonella I 4,[5],12:i:- that may be associated with use and consumption of whole hog roasters prepared for BBQ
July 22nd, 2016Recommendations for Preventing Salmonellosis:
Wash hands with soap and water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
Keep raw meat, fish and poultry away from other food that will not be cooked. Use one cutting board for raw meat, poultry and egg products and a separate one for fresh produce and cooked foods.
Cook raw meat and poultry to safe internal temperatures before eating. The safe internal for ground meat is 160º F, and 165º F for poultry, as determined with a food thermometer.
Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90º F). Refrigerate cooked meat and poultry within two hours after cooking.