Health Canada/Information Update: The Government of Canada Reminds Canadians of Barbecue Food Safety Tips

OTTAWA, ONTARIO, Jul 30 (MARKET WIRE) --
Barbecue season is well underway and Health Canada and the Canadian Food
Inspection Agency would like to remind Canadians of steps they can take
to avoid foodborne illness caused by bacteria such as E. coli and
Salmonella.

Eating undercooked meat and other foods that have come into contact with
raw meat can result in food borne illnesses. Symptoms can include severe
stomach cramps, vomiting, fever and diarrhea.

Foodborne illness can be avoided by handling and cooking raw meat
carefully.

Storing:

- Raw meat should always be stored in the refrigerator or cooler at 4
degrees C (40 degrees F) or below. If you are storing raw meat in
coolers, make sure that it is packed with ice and the cooler stays out of
direct sunlight and avoid opening it too often.

- Make sure to keep raw meat and other foods separate to avoid
cross-contamination.

Clean:

- Remember to wash your hands and other utensils, like cutting boards,
counters and knives, carefully with soap and warm water before and after
handling raw meats. This helps avoid potential cross-contamination and
prevent the spread of foodborne illness.

When you grill:

- Colour alone is not a reliable indicator that meat is safe to eat. Meat
can turn brown before all bacteria are killed, so use a digital food
thermometer to be sure.

- To check the temperature of meat that you are cooking on the barbecue,
take the meat off the grill and insert the digital food thermometer
through the thickest part of the meat.

- If you are cooking a beef hamburger, take the patty from the grill and
insert the digital food thermometer through the side, all the way to the
middle of the patty.

- If you're cooking more than one patty or pieces of meat, be sure to
check the temperature of each of the pieces.

- Use clean utensils and plates when removing cooked meats from the grill.

- Remember to wash the thermometer in hot, soapy water between
temperature readings.

- Always remember to keep hot food hot until you are ready to serve.

Always follow these safe internal temperatures to make sure that the food
that you are cooking is safe to eat:

--------------------------------------------------------------------------
F
ood Temperature
--------------------------------------------------------------------------
Beef, veal and lamb
(pieces and whole cuts)

- Medium-rare - 63 degrees C (145 degrees F)
- Medium - 71 degrees C (160 degrees F)
- Well done - 77 degrees C (170 degrees F)
--------------------------------------------------------------------------
Pork (pieces and whole cuts) - 71 degrees C (160 degrees F)
--------------------------------------------------------------------------
Poultry (e.g. chicken, turkey, duck)

- Pieces - 74 degrees C (165 degrees F)
- Whole - 85 degrees C (185 degrees F)
--------------------------------------------------------------------------
Ground meat and meat mixtures (e.g. burgers,
sausages, meatballs, meatloaf, casseroles)

- Beef, veal, lamb and pork - 71 degrees C (160 degrees F)
- Poultry - 74 degrees C (165 degrees F)
--------------------------------------------------------------------------
Egg dishes - 74 degrees C (165 degrees F)
--------------------------------------------------------------------------
Others (e.g. hot dogs, stuffing, leftovers) - 74 degrees C (165 degrees F)
--------------------------------------------------------------------------

It is estimated that there are approximately 11 million cases of
food-related illnesses in Canada every year. Many of these illnesses
could be prevented by following proper food handling and preparation
techniques.

For more information on food safety tips while barbecuing, please visit:

Government of Canada's Barbecuing Food Safety Tips
(http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/barbecue-eng.php).

Partnership for Consumer Food Safety Education's Be Food Safe Canada
Campaign (www.befoodsafe.ca).

It's Your Health on Summer Food Safety
(http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/summer-ete-eng.php).

It's Your Health on How to Avoid Illness from Hamburgers
(http://www.hc-sc.gc.ca/iyh-vsv/food-aliment/meat-viande_e.html).

Egalement disponible en francais.

Contacts:
Media Inquiries:
Health Canada
613-957-2983

Canadian Food Inspection Agency
613-773-6600

Public Inquiries:
613-957-2991
613-957-2991

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