at work, do you often find yourself daydreaming about the upcoming weekend, with
the cool lake breezes, smooth water, fishing, boating, hiking, campouts, and the
mouth watering taste of a perfectly grilled steak? Well, the weekend is almost
here, and if your plans are to spend time out of doors and cooking your meals
over open flames with great picnic foods, remember to keep food safety in mind.
it comes to unsafe food, there are two major causes that can lead to food
poisoning: natural causes and 'people" causes. Natural causes refer to
bacteria that are already present in our environment. These bacteria grow faster
in warm summer months, and fastest at temperatures from 90 to 110° F.
"People" causes are people cooking without the safety features found
in the kitchen, including controlled cooking temperature, refrigeration, and
washing facilities. To ensure safety and guarantee a "great grilling
time" without any food hazards read, the tips below.
and transport foods appropriately in a cooler chest packed with ice or portable
ice packs to maintain the temperature at 40° F or less. Foods stored above this
temperature allow harmful bacteria to grow. Defrost meat, poultry, and seafood
by slow safe thawing methods such as defrosting in the refrigerator, immersion
of meat in cold running water, or if to be immediately placed on the grill, you
may use the microwave. Thawing these foods completely will ensure even cooking
and after touching food, wash your hands in hot soapy water if available.
Other alternate methods include wet naps, antibacterial hand gel, wet
washcloths, and paper towels for cleaning hands and surfaces. Prevent
cross-contamination by wrapping meat, poultry, and seafood securely to avoid raw
juices from coming in contact with other foods Wash plates, utensils, and
cutting boards that were used for raw foods before using them for cooked food.
red meat, poultry, and seafood completely at your picnic site since precooked or
partially cooked foods allows bacteria to multiply to the point that additional
cooking cannot destroy. Red meat (beef, veal, pork, and lamb) should be cooked
to 160° F. Cook whole poultry to 180° F and poultry parts to 170° F. Poultry
juices should run clear. Hamburgers made of any ground meat or poultry should
reach 160° F. Fully cooked meats like hot dogs should reach 165° F. Cook fish
until it's opaque and flakes easily.
mealtime is done, refrigerate foods promptly. Foods should not be left out more
than one hour so they do not spoil and become unsafe to eat. If in doubt throw
which are substances that increase the risk of cancer, are something to consider
when grilling this summer. Some studies have indicated increased potential for
cancer risk related to eating foods that are grilled, fried, or broiled. These
studies have found that eating moderate amounts of grilled meats without
charring them does not pose a problem.
yourself and your outdoor grills for a summer full of barbecue parties. Just
remember these grilling tips to keep your summer activities fun and bacteria