Magazine article USA TODAY

A Recipe for SAFE SUMMER GRILLING

Magazine article USA TODAY

A Recipe for SAFE SUMMER GRILLING

Article excerpt

Experts say the risk of food poisoning peaks during the summer months because harmful bacteria quickly multiply in hot, humid weather and more people are cooking outdoors. The American Dietetic Association and the ConAgra Foundation have partnered to provide simple tips that can make out door cooking safer:

Wash hands often. Although most individuals wash their hands before grilling, nearly 50% do not do so during meal preparation. It is easy to transfer bacteria from hands to foods at the grill. Experts estimate that frequent hand washing could eliminate nearly half of all cases of foodborne illness. It is important to wash thoroughly, especially after switching tasks, such as handling raw meats and then touching ready-to-eat foods. It is a good idea to place a pack of moist towelettes or a spray bottle of soap and water solution with paper towels next to the grill.

Keep raw meats and ready-to-eat foods separate. Use two different plates: one for raw meats, poultry, or seafood, and another for cooked foods. When juices from raw meats touch cooked or ready-to-eat foods, cross-contamination occurs. A way to keep track is to use color-coded plates: one for raw meats and another for cooked foods. …

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