Feature Articles
Barbecue Food Safely
Jim Meyer, Nutrition Specialist, Ralls County, University of Missouri Extension
With Summer approaching, the traditional barbecue season is about to begin. As the weather warms up, more people cook outdoors than any other time of the year. Warm temperatures are also ideal for bacteria and other pathogens to multiply and cause foodborne illness. Use these simple guidelines for grilling food safely.
- Take meat and poultry straight home from the store and refrigerate. Keep a cooler in your vehicle to store perishable foods in during your trip back home if you live a long distance from the grocery store.
- Marinate foods in a refrigerator. Don't reuse marinade unless boiled.
- Don't use the same platter and utensils for raw and cooked meats.
- Keep hot foods hot! After cooking meat on the grill keep it hot until served, at least 140 degrees Fahrenheit or warmer.
- Cook all meats thoroughly and use a thermometer to determine when meat has reached a final cooking temperature. Ground meat of any kind should reach 160 degrees Fahrenheit; whole poultry 180 degrees Fahrenheit; breasts, 170 degrees Fahrenheit; beef, veal and lamb steaks roasts and chops can be cooked to 145 degrees Fahrenheit. All cuts of pork should reach 160 degrees Fahrenheit.
- Leftovers should be stored in the refrigerator or freezer within 2 hours of taking the food off the grill. Slice large pieces of meat into smaller portions to enable it to cool faster.
Whether you are a novice or a professional barbecuer, keep your food safe. Use a thermometer, wash your hands, and avoid cross contamination. Let's make sure the only thing "special" about your barbecue is your sauce.
Last Updated 10/25/2007
 |
Site Administrator: |
|
|
|
