Four Ways To Avoid Food Poisoning This July 4th Holiday Weekend

If you're planning a picnic or barbeque for the fourth of July holiday weekend, beware of food poisoning. The hot outdoor temperatures combined with improperly prepared and handled food is a great way to end up with a bad stomach ache or worse, a trip to the hospital.

According to the Mesa County Health Department, more than 250 different food-borne diseases have been identified. Most are infections, caused by a variety of bacteria, viruses, and parasites which can ruin your holiday weekend.

Monique Mull, The Health Department's Consumer Protection Program Manager says,

Safe food handling is always important, but there needs to be increased awareness during peak grilling season in the summer months. Whether you are planning a bountiful buffet or keeping it simple with party platters, safe food handling is a must."

To keep your food safe, the Health Department reminds people to follow these four steps.

• Clean: Wash hands and surfaces often.
• Separate: Don’t cross-contaminate; keep meat, poultry, sea-food and eggs separate at the grocery stores.
• Cook: Keep food above the safe temperature of 140 degrees, and microwave food thoroughly to 165 degrees or higher.
• Chill: Refrigerate perishable food within two hours and know when to throw food out.