University of Illinois Extension
July 13, 2017
Richard Hentschel

Richard Hentschel talks with U of I Extension's Laura Barr about basic summer food safety and concerns with youth, immune compromised and older adults. Often talked about "danger zones" are storage temperatures between 40 and 140 degrees, where pathogens can grow very quickly. Extra care should be given to milk and meats. Barr also shares information about "charred" food and potential risks.

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