Better Safe than Salmonella

June/July 2001
 
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· To ensure that the meat you use is free of hormones and antibiotics, purchase organic or naturally raised ground beef and chicken. If that's not possible, buy meat from a reputable butcher and grind it yourself. Cook or freeze the meat within 24 hours.

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· Thoroughly wash your hands and work surfaces before and after preparing the burgers. -After placing burgers on the grill, wash the platter they were on, or use a clean platter to avoid cross-contamination. If you're also grilling vegetables or veggie burgers, use separate platters and utensils.

· Since natural oxidation can cause the meat to turn brown, color isn't always an indication that meat is sufficiently cooked. Use an instant-read meat thermometer to check the internal temperature. If you're using beef, shoot for medium at 140°F Ground dark meat chicken or turkey should read about 170°F, and about 165° F for white meat. Grilled meat can cook unevenly, so check it in a few spots.

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