Health Watch — Start of Summer: Safe Grilling

Health Watch is a Public Service of the Office of News and Publications  and is intended to provide general information only and should not replace the advice of a medical professional. You should contact your physician if you have questions about any of these topics.


This week on Health Watch, we’ve been talking about the summer vacation season starting with Memorial Day weekend. One big tradition for Memorial Day weekend and other summer get-togethers is cooking out. But when you do, be sure you practice safe grilling.

Dr. Vickie Vaclavik, a registered dietitian at UT Southwestern Medical Center, offers these tips for safe and healthy grilling. Cook meats to an internal temperature of at least 145 degrees Fahrenheit and poultry to at least 160 degrees. Use a meat thermometer to measure temperature. Don’t leave raw meat out in warm temperatures for more than an hour, and chill cooked leftovers as soon as possible. Make sure you have plenty of ice for your coolers to store raw and leftover foods. Wash your hands or use hand sanitizer after handling raw meats or before eating.

Visit http://www.utsouthwestern.org/nutrition to learn more about UT Southwestern’s clinical services in nutrition.

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May 2008

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