Encouraging Health

Any fan of Mexican food is familiar with cilantro. But here’s something you may not know about it: The pungent green could fend off gut-cramping illness.

Potent compounds in cilantro appear to be quite a match against a strain of salmonella common in food poisoning.

Bacteria Busters
When salmonella invades your gastrointestinal
tract . . . well, we won’t go into graphic detail. Suffice it to say that it can quickly spoil a summer outing! But chopping some cilantro into your pool-party salsa just might keep the dip safer, thanks to the strong antibacterial action of substances in the green. And add extra onions to your salsa for good measure. They help battle salmonella, too. (Video: Get tips on chopping onions without the tears.)

Food That’s Fit to Eat
Keep your picnic and barbecue foods from turning on you later with these other tips:
Don’t go by looks. Ground beef can be undercooked even if it’s brown.

Wash, wash, and wash again. Wash your hands before you cook, wash fresh produce before preparing, and wash the food prep area when you’re done. And use plain soap and water.

Brown Ground Beef: Is It Done?

If you’re part of the grill-it-till-it’s-brown crowd, looks could get your gut into serious trouble.

Meats can turn brown well before they’ve reached a safe internal temperature, especially if they’re pale and soft (think pork and ground beef), salted (think marinated), or they have spent a long time in your freezer. Here’s how you’ll know when meat is done.

Don’t Judge by Color
Meat — especially ground beef — can look thoroughly cooked even though its internal temperature might not be high enough to kill dangerous foodborne pathogens, such as E. coli (what’s that?). Anything that alters the pH level of meat will affect how quickly it browns, including storage conditions, seasonings, and thawing methods.

Safe Numbers
Use a food thermometer to ensure that your beef, fish, and chicken reach the temperatures set by the U.S. Department of Agriculture:
Steaks, roasts, and fish — 62.8 degrees C (145 degrees F)
Pork and ground beef — 71.1 degrees C (160 degrees F)
Chicken breasts — 76.7 degrees C (170.1 degrees F)

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