Harmful bacteria multiply faster during warmer weather, making food-borne illness even more of a threat during the summer grilling season.

The foodsafety.gov website suggests these techniques to reduce the risk of food-related illness:

• Always wash your hands thoroughly with water and soap before cooking.
• Allow meat to marinate in the refrigerator, not on the counter.
• Don’t baste food with marinade that was used on raw meat; reserve some just for basting.
• Use a food thermometer to make sure food is cooked thoroughly.
• Store any raw meat, seafood and fish separate from other food and utensils.
• Store chilled foods in the refrigerator and keep hot foods heated until serving time.

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