Food for Thought: Food Safety this Summer

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As the weather warms up, I get outside at the grill more often so I am not heating my home up so much with the oven. We want to make sure you stay food safe this summer so here are some basic tips. Washing your hands before handling any food and after touching raw meats is one of the most important things you can do. The second most important thing to do is to check the temperature of your meats by using a food thermometer. Your ground meats should be cooked to 155 degrees, poultry is 165°F, seafood, steaks, and pork are all 145 degrees. When you are preparing foods, make sure to use separate utensils and cutting boards. If you are marinating foods, be sure to do so in the refrigerator and don’t use the same marinade used on raw foods later on cooked foods. During these hot summer months, it is also extremely important to refrigerate any of your perishable food items within one hour of grilling. Do not leave them sitting out and make sure you eat the leftovers within 4 days. Stay food safe and healthy this summer.

Here is a recipe is from Texas A&M University Extension. For more information, follow us on a variety of social media sites: Facebook, Instagram, and YouTube @persongranvillefcs

Grilled Fruit Kabobs

Serves 6

From Texas A&M Agrilife Extension


  • 1 tsp mint leaves
  • 1 ½ Tbsp honey
  • 2 Tbsp water
  • 3 cups watermelon, diced
  • 2 cups peaches, diced
  • 3 cups cantaloupe, diced
  • 2 cups pineapple, diced
  • ¼ tsp salt
  • 1 tsp mint leaves, chopped


Using a medium saucepan, simmer water and honey until combined. Infuse honey water by simmering with mint leaves for 1 minute. Remove mint leaves. Pour the liquid in a jar, and let infused honey water cool in the refrigerator. Prepare sliced and diced fruit on 6 wooden or metal skewers. Grill for 30-60 seconds on each side. Leaving fruit on skewers, use a basting brush to glaze over fruit. Sprinkle kosher salt and mint leaves over grilled fruit skewers.

Nutrition Information: 110 calories, 0g saturated fat, 2g protein, 95mg sodium