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Federal government websites always use a .gov or .mil domain. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your browser’s address (or “location”) bar. This site is also protected by an SSL (Secure Sockets Layer) certificate that’s been signed by the U.S. government. The https:// means all transmitted data is encrypted — in other words, any information or browsing history that you provide is transmitted securely. Anyone can get food poisoning (foodborne illness), but certain groups of people are more likely to get seriously ill. Are you or your loved ones in one of those groups?Read More A Summer Grilling How-To One of the awesome things about grilling is that you can grill pretty much anything! Use these tips to enjoy delicious and safely grilled food all summer long. Home Canning and Botulism Home canning is an excellent way to preserve foods. But it can be risky, or even deadly, if not done correctly and safely. Keep Food “Cool for the Summer” to Avoid Foodborne Illness Rising temperatures bring food safety risks. During warm weather it’s even more important to make sure your food is safe by keeping it “cool for the summer.” E. coli and Food Safety Although most kinds of E. coli are harmless, others can make you sick. Learn about E. coli and what you can do to help lower your chances of infection.CleanWash hands, utensils and surfaces often. Germs can spread and survive in many places.SeparateRaw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods, so keep them separate.CookCook to the right temperature. Ensure that foods are cooked safely by always using a food thermometer.ChillRefrigerate promptly. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F. A federal government website managed by the U.S. Department of Health Human Services 200 Independence Avenue, S.W. - Washington, D.C. 20201

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