The McDuffie Mirror


Top Stories
Subscribe Today!
Quick Hits
    · Home
· Subscribe
· Contact Us
· Archive
· Subscribe
    · News
· Business
· Opinion
· Schools
    · Sports
    · Community
· Obituaries
· Weddings
· Engagements
· Births
· Anniversaries
· Submit Event

· Search Legal Ads


E-mail this story Printer-friendly version

Food Safety for grilling

Memorial Day, which is considered the beginning of the summer vacation season, has passed and summer is a few days away. It is a season when we include lots of activities that involve cooking and eating outdoors.

When cooking and serving food outdoors, it is especially important to take extra precautions and practice safe food handling while preparing foods such as meat, poultry, seafood and eggs.

The warmer weather conditions may be ideal for outdoor picnics and barbecues; but, they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause food borne illness. Follow these suggestions to keep food safe and reduce the risk of food borne illness when cooking outdoors:

* Wash your hands. Always, wash with hot, soapy water before and after handling food.

* Marinating mandate - When marinating for long periods of time, it is important to keep foods refrigerated. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food.

* Hot, hot, hot. When grilling foods, heat the coals for 20 to 30 minutes, or until the coals are lightly coated with ash.

* Temperature gauge - Use a food thermometer to insure that food reaches a safe internal temperature. Food thermometers are inexpensive and can be bought at most grocery and discount stores. Hamburgers should be cooked to an internal temperature of 160 degrees, while large cuts of beef, such as roasts and steaks, may be cooked to 145 degrees for medium rare to 160 degrees for medium. Cook poultry parts to 170 degrees. Poultry should not be eaten if it is pink in the center, if the juices are pink, or if the final internal cooking temperature is less than 170 degrees. Fish should be opaque and flaky.

* When taking foods off the grill, do not put cooked food items back on the same plate that held raw food.

* Icebox etiquette - A full cooler will maintain its temperature longer than one that is partially filled. So pack plenty of extra ice or freezer packs. Put food away as soon as possible and never leave food or drinks at room temperature for more than two hours.

*Spoiled food may look good, smell good, or taste good. When in doubt, throw it out!



Web posted on Thursday, June 03, 2010













© 2011 The McDuffie Mirror. Contact the .
View our .