(Cleveland, OH) — Millions of Americans get food poisoning each year. The Cleveland Clinic is giving tips to try and avoid that now that grilling season is here. The Cleveland Clinic’s Beth Czerwony says marinate food ahead of time in the refrigerator.
The Cleveland Clinic says don’t use the same cutting board or knives for raw meat and vegetables. The U.S. Department of Agriculture says beef, steaks, chops, and roasts should be heated to 145 degrees inside while ground meats should be cooked to 160 degrees and ground poultry to 165.
