Linton is an associate professor of food safety at Purdue. Summer is marked by the smoky smell from grilling that starts on Memorial Day. But at Richard Linton's house, the burning charcoal is a year-round occurrence, as this associate professor of food safety has been known to shovel a path to his grill in January snowstorms. I think it tastes a whole lot better. In correlation with the barbecue aroma drifting in the air, the number of food-borne illnesses are also on the rise during the summer, according to the Soap and Detergent Association.
Most bacteria thrive in a warm, moist and humid environment.
Bacteria rides on humans' hands and tends to follow everyone outdoors. Unfortunately, the kitchen sink doesn't follow chefs outside. Rub for 20 seconds, scrub in between fingers and on forearms. Always wipe hands on a clean paper towel, not on an apron or clothes. If soap and water are not available, disposable antiseptic towelettes are the next best thing, according to Linton.