Memorial Day barbecues might feel a little more normal than last year as U.S. coronavirus cases drop and 50% of American adults are fully vaccinated.<\/p>\n

“If you are vaccinated, you’re protected, and you can enjoy your Memorial Day,” said Centers for Disease Control and Prevention\u00a0Director Rochelle\u00a0Walensky on Wednesday.\u00a0“If you’re not vaccinated, our guidance has not changed for you. You remain at risk of infection. You still need to mask and take other precautions.”<\/p>\n

The federal holiday, which commemorates military personnel who died in service, is seen as the unofficial start to summer and grilling season.<\/p>\n

According to the Hearth, Patio & Barbecue Association, 56% of\u00a0grill owners plan to fire up the grill this weekend. The Fourth of July is the most popular grilling day, with 68% planning to barbecue.<\/p>\n

Dealing with raw meat can be tricky, and cooking it improperly can be deadly.\u00a0<\/p>\n

“Cooking food thoroughly and handling it correctly is critically important,” Carmen Rottenberg, a former administrator with the USDA\u2019s Food Safety and Inspection Service, previously told USA TODAY. “The food produced is not sterile. … People want to cook raw food and prepare\u00a0it at home. If you prepare it at home, you\u00a0have to know there are some risks associated with it.”<\/p>\n

Memorial Day 2021: <\/strong>What stores and restaurants are open? Walmart, Home Depot open; Costco closed Monday<\/span><\/p>\n

Memorial Day travel: <\/strong>Yes, airports will be mobbed. No, masks aren’t optional. What to know about summer flights<\/span><\/p>\n

When grilling raw meat, there are multiple steps you can take to avoid getting food poisoning, especially with E. coli, which can cause\u00a0dehydration, bloody diarrhea and abdominal cramps three to four days after exposure \u2013 and potentially kidney failure in children under 5 years old and in older adults,\u00a0the Centers for Disease Control and Prevention says.<\/p>\n

\u201cMemorial Day marks the beginning of warmer weather and summer fun,\u201d Sandra Eskin, USDA\u2019s Deputy Under Secretary for Food Safety, said in a news release. \u201cDon\u2019t let foodborne illness ruin the cookout \u2013 follow food safety guidelines like washing your hands, thoroughly cooking your food and checking food temperature with a thermometer.”<\/p>\n

Grilling safety tips for your Memorial Day 2021 cookout<\/h2>\n

Cook meats to a safe temperature.<\/strong>\u00a0Use a food thermometer to check that your burgers or steaks have been cooked to a temperature that will help prevent foodborne illnesses from bacteria such as E. coli. Ground beef and pork should be cooked to an internal temperature of at least\u00a0160\u00b0F (70\u02daC). Steaks and roasts should be cooked to at least 145\u00b0F (62.6\u02daC) and allow to rest for three minutes after removal from the grill. The U.S. Department of Agriculture\u00a0has a chart\u00a0showing the safe cooking temperatures for foods.<\/p>\n

Marinated no-no.\u00a0<\/strong>Don’t reuse marinades that have been used with raw meat.<\/p>\n

For kabobs, keep meat and vegetables separate.\u00a0<\/strong>Put peppers, onions and carrots on separate sticks because veggies cook faster than the meat, and you don’t want your meat undercooked.<\/p>\n

Don’t use the same plates or utensils.<\/strong> Whatever dish you bring the meats to the grill on should not be used to take them up, unless it’s cleaned thoroughly. That’s because bacteria from the raw meat can spread to the cooked meat. Have a clean plate or platter and clean utensils to take up food.<\/p>\n

Practice cleanliness.\u00a0<\/strong>You should wash your hands after preparing meats. Also wash your kitchen counter, cutting boards and utensils after they are used on raw meats.<\/p>\n

Beyond meat.\u00a0<\/strong>Keep chilled\u00a0certain salads or desserts that were served cold. After being served, cold dishes should not stay outside for more than two hours \u2013 and just one hour if it is warmer than 90 degrees outside. Beyond that, toss it.<\/p>\n

Special attention needed.\u00a0<\/strong>Some are more likely to succumb to\u00a0food poisoning from E. coli; children and newborns, pregnant women, the elderly,\u00a0and those with weak immune systems are among those more susceptible.<\/p>\n

Contributing: Julia Thompson, USA TODAY<\/em><\/p>\n

Follow USA TODAY reporters Mike Snider and Kelly Tyko on Twitter:\u00a0@MikeSnider and\u00a0@KellyTyko.<\/em><\/span><\/p>\n

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