Avoid Risky Grilling Habits, Study Says
1 min. read
You fired up the grill. You have the chicken and spices. But do you know the right recipe for safety?
Maybe not, according to a new study from the University of California, Davis. The research showed that many individuals are undercooking chicken and increasing the risk of cross contamination and food-borne illnesses.
The researchers used video to analyze the cooking habits of 120 people handling raw chicken and other food products.
Here are the findings:
“The most surprising aspect of these findings to me was the prevalence of undercooking,” said Christine Bruhn, director of the Center for Consumer research at UC Davis, who authored the study, which was reported on Yahoo news.
“We are now in summer, the peak season for food-borne illness, and these results come at a time when more consumers can benefit from being aware of better food safety practices,” she said.
You can minimize health risks by following safe food handling and grilling procedures, according to Tomas Villanueva, D.O., an internal medicine specialist, who is also assistant vice president and medical director for Baptist Health Medical Group.
“Wipe surfaces often,” Dr. Villanueva said. “Bacteria from undercooked meat can grow on vegetables that have been cut or washed on the same surface as the meat. Mix and use a sanitizer solution of one capful of chlorine bleach per gallon of water for cleaning work-area surfaces.”
For more cooking safety tips, check out: 10 Tips for Safe Grilling
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