food-allergies-allergy

Pork requires the safe preparation, cooking temperature, and proper storage of leftovers in order to prevent food illness. The USDA recommends cooking pork to a minimum cooking temperature of 145°F - as measured with a food thermometer - in order to kill any pathogens.

It is very important to understand that certain groups of people have a higher risk for contracting a foodborne illness - and have a greater severity of an illness.

Going to the beach? While preparing for the heat on your body - also plan on the effects of heat on your food. Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.

Summer months brings out everyone's barbecue grills. But, in warmer temperatures - additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.

Raw poultry (turkey, chicken, duck, goose, quail, etc.) may contain harmful bacteria such as Salmonella and Campylobacter. Proper preparation, cooking, and storage procedures must be followed - or a foodborne illness can occur.