The U.S. Department of Agriculture’s Meat and Poultry Hotline is providing consumers with key recommendations to help them reduce the risk of foodborne illness this summer. Because many Americans have plans for picnics and barbecues throughout the summer and because Fourth of July is right around the corner, USDA wants consumers to be food safe as they prepare and cook meals outdoors.
Foodborne illness cases typically increase during the summer months due to warmer temperatures. In these conditions, bacteria like E.coli and Salmonella thrive and can grow faster, which can unfortunately lead to severe illness. USDA’s Be Food Safe, encourages people to put the four easy lessons of Clean, Separate, Cook and Chill into practice. Doing so will help prevent foodborne illness.
Members of the public and media can go to www.askkaren.gov and have your food safety questions answered by Karen, USDA’s virtual food safety representative (answers are only available in text format).
Members of the media are reminded that they may also contact the USDA Meat and Poultry Hotline and speak to a food safety expert for live or taped telephone interviews. The toll-free number is 1-888-MPHotline (1-888-674-6854) and food safety experts are available from 10 a.m. to 4 p.m (EDT).
Facts about Foodborne Illness
* CDC estimates foodborne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. This works out to approximately 14 people every day.
Contact USDA for answers to these and other questions:
* Why do foodborne illness rates typically increase during the summer months?
* What is the best way to tell if my hamburgers are safe?
* How long should I keep leftovers in the fridge after my cook-out?
* How long does it take bacteria to grow and multiply on food during hot summer days?
* What tips do you have to help people enjoy a food safe summer?