Cases of foodborne illness surge in the summer season

Published On: Jul 02 2013 06:33:48 AM EDT   Updated On: Jul 02 2013 08:08:15 AM EDT

81 million Americans of us are expected to BBQ this July 4th.

It's critical that families employ safe food practices yet, according to new research just released by the International Food Information Council (IFIC), millions of Americans are not taking the necessary steps to protect themselves and their families from getting ill. 

 For example, nearly two-thirds of Americans are not using a food thermometer regularly to check the temperature of meat and poultry and one-third of Americans are not using different or freshly-cleaned cutting boards for raw meats and ready-to-eat foods, such as fruits and vegetables.

 However, incidents of food poisoning surge during the summer because harmful bacteria multiply faster when foods heat up in warm temperatures.

Furthermore, USDA research shows that 1 out of every 4 hamburgers turns brown before it has reached a safe internal temperature.

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 On Local 4 News Morning, we taste tested potato salad recipes. Here they are:

 Chimichurri Potato Salad

 4 cups red skin  potatoes, cooked, cooled and cut into cubes

1/4 cup cider vinegar

2 tablespoons olive oil

1/3 to 1/2 cup chopped parsley (about 1 cup loosely packed leaves)

2 tablespoons minced red onion

2 garlic cloves, peeled, minced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Pinch red pepper flakes (optional)

Place the cooked, cubed potatoes in a large bowl. In a measuring cup or small bowl, whisk together the vinegar, oil, parsley, onion, garlic, salt, black pepper and red pepper flakes if using. Pour dressing over potatoes and stir gently. Cover and refrigerate at least 2 hours to allow flavors to blend.


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