Barbecue can breed bacteria if not careful

County public health officials shared cautions for all the backyard barbecuers out there looking to get their grill on for the Fourth of July: Wash your hands.

Remembering that can eliminate about one-third of most contamination, said Dr. Jeffrey Gunzenhauser, interim health officer for L.A. County.

“Most foodborne illnesses are the result of three problems: handling food with contaminated hands; foods that are not kept at the appropriate temperature; and foods, such as meat and chicken, that are not cooked thoroughly,” he said in a public alert issued Tuesday. “You can help prevent foodborne illness by following some simple food handling tips and cooking meat and other foods to appropriate temperatures.”

Food Handling Tips

Wash hands with warm water and soap for 20 seconds before and after handling food and after using the restroom.

Wash fresh fruits and vegetables thoroughly before eating or cutting into them.

Separate raw meats and poultry from other foods such as fruits and vegetables. Always use separate cutting boards, knives, and platters for these foods to avoid cross contamination.

Wash cutting boards, utensils and platters after preparing each food item and before going on to the next item. Do not use the same plate or utensils for raw and cooked meats.

Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures: Burgers and sausage to 160°F; chicken and turkey to 165°F; and steaks to 145°F.

Keep cold foods cold (40°F or below) and keep hot foods hot (135°F or above). Refrigerate leftovers within two hours.

“Taste testing” food or drinks to see if they have spoiled is not recommended.