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By Linda Robbins Times Telegram Grilling is a summer classic enjoyed by many since anything from burgers to vegetables can be grilled.  But remember to keep food safety in mind with these tips from the Food and Drug Administration (FDA) and USDA Food Safety and Inspection Service (FSIS).    Clean: No matter what you’re grilling, always start with clean hands. You should especially wash your hands before and after touching raw meat, poultry and seafood items to prevent the spread of foodborne illness bacteria. When it comes to washing food items, you should wash some, but not others:  Always wash fruits and vegetables before preparing. Run fruits and vegetables under clean, running water and gently rub to remove any debris. If you are using firm fruits and vegetables, such as melons and zucchini, use a vegetable brush to scrub. Dry fruits and vegetables with a clean cloth or paper towel to further reduce bacteria that may be present. 

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