Researchers know that foodborne bacteria are a source of gastrointestinal illness in millions of Americans each year. In addition, experts now suspect that some foodborne bacteria may trigger or worsen autoimmune conditions. (See information about the foodborne bacteria yersinia and its impact on thyroid disease.)

In any case, food safety is the biggest concern of 57 percent of those consumers surveyed about food and nutrition issues, according to the 2001 Barbecue Lifestyle Usage & Attitude Survey. However, only 14 percent of those surveyed regularly use a meat thermometer when cooking food on the grill.

"Backyard barbecues, neighborhood get-togethers in the park, and cookouts around the campfire can be year-round events," said Sara Lilygren, senior vice president, Legislative & Public Affairs, American Meat Institute. "Add a lack of refrigeration, thermostat controls, soap and running water, and you have the right mixture for grilling up foodborne illnesses."

Wal-Mart and The Partnership for Food Safety Education offers the following food safety tips to Fight BAC!ª (bacteria):

CLEAN

• When grilling away from home, pack clean, soapy washcloths, disposable moist towelettes, or paper towels for cleaning hands and surfaces.

GRILL

• Meat and poultry on a grill tend to brown very fast, be sure to use a food thermometer to make sure that food reaches a safe internal temperature. Hamburgers should be cooked to 160¡ F, while large cuts of beef such as roasts and steaks may be cooked to 145¡ F for medium rare or to 160¡ F for medium.

• Cook skinless, boneless poultry breasts to 160¡ F, bone-in breasts to 170¡ F, ground poultry to 165¡ F and poultry parts (drumsticks, thighs and legs) to 180¡ F.

• Avoid partial cooking of food ahead of time as it allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.

SEPARATE

• Keep raw meat, poultry and seafood in sealed containers or plastic bags so juices will not cross-contaminate.

• When taking foods off the grill, put cooked items on a clean plate.

CHILL

• Keep perishable foods such as meat, poultry, seafood, eggs, and mayonnaise-based salads cold or frozen until ready to cook-store drinks in a separate cooler to avoid frequent opening of the food cooler.

• Pack cooler with plenty of extra ice or freezer packs to ensure a constant cold temperature-a full cooler will maintain the temperature longer than one that is partially filled.

Source: NAPSI