Health department suggests safe-cooking techniques when grilling

The Branch-Hillsdale-St. Joseph Community Health Agency has seen an increase in positive cases of illness related to campylobacter, a bacterium typically caused by under cooking or improper handling of raw meat.

Paul Andriacchi, director of environmental health services, said summer grilling and meat-smoking season typically result in an increase in such cases.

Safe-cooking techniques include hand-washing with soap before and after handling raw meat, poultry and seafood; keeping your work surfaces, counters, cutting boards and utensils clean; and cleaning grill grates using a moist cloth or paper towel.

People with Campylobacter infection will typically have diarrhea, fever and stomach cramps usually two to five days after eating contaminated food.