GRILLING DOs AND DON’Ts: Rates of food-borne illness tend to increase during the summer months because germs grow faster in warmer, more humid weather. People also cook and eat outside, making shortcuts to food safety tempting because they are away from the convenience of soap and running water at the kitchen sink.

For those who choose to celebrate outdoors, USDA has some advice for grilling novices and pros.

Use a Food Thermometer

One important lesson for first-time grillers is to remember that color is never a reliable indicator of safety and doneness. Use a food thermometer to ensure the following safe internal temperatures:

— Cook poultry (whole or ground) to 165 F.

— Cook beef, pork, lamb and veal steaks, chops and roasts to 145 F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

— Cook ground beef, pork, lamb and veal to 160 F.

— Cook egg dishes to 160 F.

— Cook fish to 145 F.

— Don’t have a food thermometer? Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).

Although frozen products may appear to be pre-cooked or browned, they should be handled and prepared no differently than raw products and must be grilled to appropriate temperatures.

Thoroughly Cook Mechanically Tenderized Meat

Many grill masters enjoy using already tenderized meats that have marinades added to get the most flavor out of their meal. However, mechanically tenderized beef, including cuts that are prepackaged in marinades, must be cooked thoroughly to ensure food safety.

— If the outside of the meat contains bacteria, it will be transferred to the inside of the meat during mechanical tenderization, requiring it to be cooked to kill the germs.

— The best way to ensure a worry-free barbecue is to thoroughly cook mechanically tenderized meat. Use your food thermometer and follow USDA’s recommendations for safe internal temperatures mentioned above.