Please, before stuffing that fresh-off-the-grill burger down your gullet, take a few moments to make sure it's thoroughly cooked.
I know, you like it a little pink. Heck, I like mine bloody red if I can get it. But now is not the time to partake of such red meat indulgences.
By now, you've probably heard that there are a bunch of people in Ohio and that other state just north of here who inadvertently invited some Escherichia coli to take up residence in their digestive track.
According to the Ohio departments of Health and Agriculture, at least 19 Ohioans fell ill as a result (11 in Franklin, four in Fairfield and one each in Delaware, Lucas, Seneca and Union).
Those are the confirmed cases -- there could be more. All have been genetically linked to comparable cases in Michigan, meaning all probably came from the same batch of grocery store-bought meat.
Kroger has pulled the burgers from its shelves; customers are urged to check their freezers for packages dated May 21 to June 8.
And don't think you're safe if you have ground beef or other raw meat products purchased since then.
The Ohio Department of Health reports there are about 140 cases of e coli infection in the state each year. It can take days or weeks to pinpoint a source and institute a recall. The first press release on the current situation didn't mention ground beef as the culprit; it wasn't until five days later that a potential source was identified, in general terms.
So, for those of you breaking out the grills for the holidays, pay heed to the Ohio departments of Health and Agriculture when they urge you to:
* "Wash your hands often, especially after using the bathroom or changing diapers, before and after eating or preparing food and after touching animals."
* "Cook ground beef to 160 degrees F. Test the meat by putting a food thermometer in the thickest part of the meat. Wash the thermometer after each use. Don't eat ground beef that is pink in the middle. If a restaurant serves you an undercooked hamburger, send it back for more cooking. Ask for a new bun and a clean plate, too."
* "Don't spread bacteria in your kitchen. Keep raw meat away from other foods. Wash your hands, cutting board, counter, dishes and silverware with hot soapy water after they touch raw meat, spinach, greens or sprouts. Never put cooked meat in a container that held uncooked meat."
* "Wash all fruits and vegetables prior to eating them."
Marc Kovac is the Dix Newspapers Capital Bureau chief. E-mail him at mkovac@dixcom.com.