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July 1, 2005 Beer Cans May Not be Safe Cooking Utensil Food safety experts are warning that beer-can chicken, a popular way of grilling whole chickens, may not be safe. It’s called beer-can chicken because the whole chicken grills while sitting upright on a can of beer with several holes poked into the lid. Some cooks use a can of soda pop instead. That is raising concerns about the safety of the ink on the can labels and whether it is leaching into the chicken. Bessie Berry, the U.S. Department of Agriculture’s meat and poultry hotline manager, says beer can exteriors haven’t been approved for contact with food. The cans aren’t designed to be used as a cooking utensil, and they haven’t been tested to see if the inks used in printing beer-can labels could be carcinogenic or toxic when heated, she says. The Food and Drug Administration has not done any such testing, either, according to spokeswoman Kimberly Rawlings. “Some people enjoy the moistness and flavor of chicken prepared like this, so it’s important to do it in the safest way possible,” says Julie Garden-Robinson, a food and nutrition specialist with the North Dakota State University Extension Service Some cooks recommend using a tube cake pan without a removable bottom. Season the chicken and place it tail end down on the tube. Add broth or other liquid to the pan and put it in the oven or on the grill. The pan catches the drippings and the chicken cooks evenly. Others suggest substituting a tall can of vegetables, with the lid, paper label and contents removed, for a soda or beer can. Add broth or another liquid of choice to the empty can. Food safety experts also are worried that beer-can grilling may not cook the chicken thoroughly, which could result in foodborne illness. Garden-Robinson says cooks should test the chicken in the thigh and breast with a meat thermometer. Poultry should reach an internal temperature of 180 F. Cooks also may risk burns from steam or boiling liquid. Grilling accessory companies are marketing stands to support the chicken and avoid potential spills and burns. Garden-Robinson advises caution when removing the chicken from the grill. “It may be a two-person operation,” she says. “If the chicken is not in a pan, be sure to use sturdy forks, have a clean platter ready, and potholders available to retrieve the container holding the liquid.” For more information on cooking foods safely, visit the NDSU Extension Service Web site at www.ag.ndsu.nodak.edu/food.htm. ### Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
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