It’s a hot summer day, the kids are splashing in the pool, and the smell of chicken sizzling on the backyard barbie is making your mouth water. You’re dying to grab it off the grill before it’s done, but doing so could mean you’re done. The skin might look charred and crispy on the outside, but that’s no indication it’s fully cooked on the inside.
Undercooked meat has been the source of many a food-borne illness, since it can harbour parasites and bacteria such as salmonella, campylobacter or E. coli that will fizzle the sizzle of your party pronto. “The knowledge of food safety has increased over the years, and standards are increasing every day within the industry,” says Susan Watson, registered dietician and owner of nutrition coaching and counseling company A Little Nutrition in Winnipeg. “As we learn more about how to keep people safe, we want to educate more.”
Watson says you can still enjoy your steak medium-rare, as long as the outside is cooked and the inside has not beenRead More »from Meat metrics: Safe grilling temperatures for every food you want to barbecue