On to this big week end for cookouts. A huge chicken recall. 1 million pounds produced by foster farms with a best used by date between March 21 and 29 sold in nine western states might have been con... See More
On to this big week end for cookouts. A huge chicken recall. 1 million pounds produced by foster farms with a best used by date between March 21 and 29 sold in nine western states might have been con tame noted with salmonella. Let's bring in Dr. Jennifer Ashton. Remind us what the simple Toms are. This is a bacterial food-borne issue. We see the symptoms about 8 to 72 hours after consuming the food. There are more than 1 million cases of salmonella poisingen in the country every year. Most do unreported. But they do kill about 400 people every year. We need to take it seriously. When you go to a barbecue. Put us in your mind. Because she loves a good barbecue. Oh, yeah. What do you look at in terms of safety concerns? I typically look at it through the medical filter of three issues. Choking. Burns around a barbecue, and food poisoning. Luckily, these things don't happen often. We want to minimize the risk. What are some of the safety precautions to take at barbecues? Don't try to eat 61 hot dogs like joey chestnut. You want to make the grocery store the last stop so the foods don't sit in a hot car. If you're in an area over 90 degrees, one hour maximum before the food needs to be in the refrigerator. Cooking temperature. Hot foods need to stay hot. Over 140 degrees after they've been cooked. Don't just put them on the picnic table. And keep the cold foods cold. Under 40 degrees. On ice. Have a good one. Thank you, Jen. Now to the missing baby found because a quick-thinking
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