May 12, 2008

Let the Grilling Season Begin!

          As our outdoor temperatures slowly move upwards this spring, you can catch the aroma of grilled food in the air. Warmer weather conditions are ideal for grilling, picnics and barbecues, but they can also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness.

Clean, Clean, Clean
Before grilling and handling food, wash your hands with hot soapy water. Wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before going on to the next food. Check the grill for remnants of burnt on food; scrape and clean it in preparation for your next great grilled meal.

Separate Places for Separate Foods
Separate raw meat and poultry from ready-to-eat foods during preparation and grilling, so that raw juices do not come into contact with other foods. If at all possible, keep uncooked meat, poultry and fish in a separate cooler than beverages and salads.

Must-Do’s for Marinating
Always marinate food in the refrigerator. Do not use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food. 

Ready to Cook
When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.

Is it Done Yet?  
Hamburgers should be cooked to 160 F, while large cuts of beef such as roasts and steaks may be cooked to 145 F for medium rare or to 160 F for medium. Poultry must reach a temperature of 165 F. Fish should be opaque and flake easily. Use a clean food thermometer which measures the internal temperature to make sure your burgers are cooked all the way through. By cooking ground beef to at least 160 degrees Fahrenheit will you can be certain that E. coli and other bacteria are killed.

Take Another Plate Please
When taking foods off the grill, do not put cooked food items back on the same plate that held raw food, unless it has been washed with hot, soapy water first. Never place any type of food on a plate that previously held raw meat, poultry or seafood

Chilling the Leftovers
Refrigerate or freeze perishables, grilled foods and leftovers within two hours.  If the temperature is over 90 degrees, that guideline changes to a one hour timeline. Divide large amounts of leftovers into small, shallow containers for quick cooling.  A full cooler will maintain its cold temperatures longer than one that is partially filled so it is important to pack plenty of extra ice or freezer packs to ensure a constant source of cold.

          For more information, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); TTY: 1-800-256-7072. The Hotline's hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time, year-round.