Big Mac (Evan-Amos photo, Wikimedia Commons)
Alberta Health Services recommends hamburgers and chicken be cooked to an internal temperature of 74 C (165 F) "or until the inside of the meat is no longer pink and the juices run clear".
Barbeque safety tips from AHS
The risk of contracting food poisoning can be minimized by following some simple and effective food handling tips:
- Wash hands before handling food or eating and always after handling raw meats.
- Thaw raw meats on a plate on the lowest shelf of the refrigerator, separate from other foods. Use a clean plate for cooked meats.
- Cook hamburger and chicken to an internal temperature of 74 C (165 F), or until the inside of the meat is no longer pink and the juices run clear.
- Cook meat thoroughly. Never partially cook meats and then finish cooking them later.
- Use hot soapy water to clean up counters and utensils. As an added precaution, use one teaspoon of household bleach to four cups of water to wipe up cooking preparation areas.
- Do not re-use marinade after it has had contact with raw meat unless it is boiled separately before re-use.
If you have serious health concerns call 911 or visit your local hospital/medical care facility.
- Click here for Summer Food Safety tips from Alberta Health Services Registered Dietitian Pat MacIntosh