June 13, 2018
It is that time of year when we start cleaning up our outdoor grills and preparing for summer fun with friends and family. But before you break out the brats and buns, be sure not to invite unwanted bacteria to the cookout.
Bacteria contribute to a major uptick in foodborne illnesses that peak during the summer months, according to the Centers for Disease Control and Prevention. Bacteria multiply rapidly with warm temperatures and need food and water to survive just like we do, so our food is an ideal environment for bacterial growth. Bacteria that cause foodborne illness, grow the fastest at temperatures between 90 to 110 °F, so those warm summer days allow bacteria to flourish.
Preparing food outdoors adds another level of complexity to safe food handling. At home, our kitchens provide thermostat-controlled cooking, refrigeration, and washing facilities, things that are not often available when cooking outdoors. This increases the likelihood that bacteria will grow rapidly on food, food may cook unevenly, and cross-contamination between food is more likely to occur.
Meats are especially vulnerable to bacterial growth, and are a major culprit in foodborne illness. Many foodborne pathogens are part of the natural flora of animals. For example, E. coli is commonly found in beef, elk, and deer products, while Campylobacter and Salmonella are prevalent in poultry products.
Although this news is not pleasant, there are plenty of steps you can take to keep your summer gathering from being memorable for all the wrong reasons.
Shopping
- Separate raw meat and poultry from other items in the grocery cart to prevent the meat from contaminating ready to eat food.
- Promptly refrigerate meat, poultry, and other perishable foods after shopping.
- Freeze meat and poultry that will not be used within the next 48 hours
- Make sure your refrigerator is at the proper temperature (<40° F)
- Store meat in a pan with sides, on the bottom shelf of the refrigerator to keep drippings from contaminating other food.
Preparing Meat
- Thaw frozen meat in the refrigerator, or in sealed packages under cold water.
- Meat defrosted in the microwave needs to be cooked immediately.
- If marinating meat, do it in the refrigerator and never on the counter. Discard marinades that have been in contact with raw meat.
Keep Food Cold
- Always transport meat in a separate cooler filled with ice and away from ready to eat food, when brining food from your home to the event.
- Never leave meat or poultry (cooked or un-cooked) or other perishable foods at temperatures between 40-140°F for longer than 2 hours; 1 hour if the temperature is above 90°F.
- Place side dishes, such as potato salad, on ice and discard if exposed to temperatures between 40-140°F for longer than 2 hours; 1 hour if the temperature is above 90°F
Don’t Cross-Contaminate
- Wash hands thoroughly, before and after handling food, with warm water and soap for 20 seconds.
- Do not use cutting boards, knives, or utensils on ready to eat foods after being in contact with raw foods unless they have been thoroughly washed in hot soapy water first.
- Never use the same dish or utensils to transport both raw and cooked meats unless thoroughly washed in hot soapy water in-between.
Cook to the Right Temperature
- Always check for doneness by using a meat thermometer. It is the only way to know if the meat is cooked enough to kill the bacteria that may be lurking inside. Meat color is not an indicator of doneness.
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- 145°F – whole cuts of beef, pork, lamb, and veal (must have a resting time of 3 minutes at this temperature)
- 145°F – fish
- 160°F – hamburgers and other ground meat
- 165°F – all poultry and pre-cooked meats (e.g. hot dogs)
- Keep meat above 140° F until served
By following these tips, you can ensure your grilling season is a success, and no one gets burned by a foodborne illness.
http://dnews.com/life/it-s-grilling-season—don-t-get-burned/article_81e25170-f35b-5785-9077-3d0aa644764b.html