News Release
FOR IMMEDIATE RELEASE:
DATE:
 April 30, 2007
CONTACT: Tracy Pawelski
tracy.pawelski@aholdusa.com

   
DON'T PUT IN ON THE BUN UNTIL IT'S DONE
Giant, TOPS & Martin's offer grilling safety tips in honor of National Barbecue Month

Carlisle, PA - Memorial Day may be the ceremonial start to the grilling season, but the entire month of May is recognized as National Barbecue Month. So before you grab those burgers and fire up the grill this month, Giant Food Stores, TOPS Markets and Martin's Food Markets want to remind customers not to put their meat on the bun until it's done!

Americans eat more than 13 billion hamburgers a year, but no matter the size or seasoning, all burgers made with ground beef need to be cooked to an internal temperature of 160oF to kill any harmful bacteria such as E. coli. Cooking ground beef until the pink is gone is not an indicator of thorough cooking. Ground beef can still be pink inside and cooked to a safe 160oF. Therefore the opposite can also be true - a burger may be brown, but not cooked to a safe temperature. The only way to know if a hamburger has reached 160oF is to use a meat thermometer to check the temperature.

Take your burger's temperature before removing from the grill or frying pan by inserting a meat thermometer halfway into the thickest part. The thermometer should give you a reading in about 15-20 seconds. Be sure the thermometer does not go through to the other side.

While hamburgers are a popular grilling choice, it's important to cook all meat thoroughly and to the proper temperature when grilling. Use a meat thermometer to be sure:

Chops, steaks and roasts from beef, veal and lamb: 145oF for medium rare, 160oF for medium and 170oF for well done

Ground and whole poultry: 165oF

Chops and roast from pork: 150oF

And when preparing your meats before throwing on the grill, marinate foods in the refrigerator, not on the counter or outdoors. If the marinade is to be used as a sauce on the cooked food, keep some of it in a separate container before adding the raw meat, poultry or seafood. Never reuse marinade.

For additional grilling and food safety tips, stop into your local Giant, TOPS or Martins to speak with someone in the meat department or visit www.giantfoodstores.com or www.topsmarkets.com.

Giant Food Stores, LLC, one of the leading supermarket operations in the U.S., currently operates stores in Pennsylvania, New York, Maryland, Virginia, and West Virginia under the names of Giant Food Stores, TOPS Markets, Martin's Food Markets and Foodsource. As a company, Giant is proud to work with hundreds of local organizations in the communities it serves and has a long-standing commitment to eradicate hunger and improve the quality of life for children. For more information about Giant Food Stores, visit www.GiantFoodStores.com.

 

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