Memorial Day Weekend – Sun, Fun, Cookouts, and Foodborne Illness?!

The end of May is near; the school session is coming to a close, the weather is warming up – Ahh, the beginning of summer. This means graduation parties, cookouts and weekend barbecues. Although this is something most of us daydream about during the cold winter months, there is one thing that is certain: There is nothing worse than ruining your weekend or someone else’s by not following a few simple guidelines of food safety when grilling out.

More than half of Americans claim to be “master grillers” throughout the year. But according to the Center for Disease Control, foodborne diseases are responsible for 76 million illnesses, 325,000 hospitalizations, and approximately 5,000 deaths in the United States each year. Whether you pull out the “barbie” during rain, snow, sleet or hail, it’s important to follow these six guidelines of Grilling 101 to maximize your food while keeping foodborne bacteria out of your picnic area.

Refrigerate, Refrigerate, Refrigerate – Food must be refrigerated immediately after purchasing. If you buy your cuts of meat to freeze before cooking, remember that poultry and ground meat must be frozen within 1-2 days while other meats may be frozen within 4-5 days. After enjoying food that’s already prepared, it must be kept at a controlled temperature of 40 degrees Fahrenheit within 2 hours of cooking and within 1 hour if the outside temperature is above 90 degrees.

Thaw food completely and properly – Meat and poultry must be thawed completely before grilling to ensure even cooking. Do not thaw meats at room temperature or on the counter but rather in the fridge or under cold water. Microwave defrosting is a safe method to use when the food is immediately placed on the grill after defrosting.

Separate utensils, sanitize utensils – Always use separate platters and utensils when handling raw and cooked foods. This prevents the cross-contamination of food and bacteria. Make sure that platters, surfaces, utensils and hands are washed thoroughly before, during, and after the preparation, cooking, and serving of foods.

Marinate food the cool way – It is important to marinate food in the refrigerator and not as we most have done before – on the counter. Poultry and cubed meat can be marinated for up to 2 days, while beef, veal, pork, and lamb can marinate for up to 5 days. If you enjoy basting your food while it’s grilling, be sure to separate a portion of the marinade before adding raw meat to soak. Do not reuse the marinade once raw meat has come in contact with it unless it has been boiled.

Know your temp! – Although some meat may appear to be dark on the inside after cooking, this does not ensure safety by cooking at the recommended safe minimum internal temperature. Most steaks, roasts and fish are cooked thoroughly at 145 degrees Fahrenheit, while pork, ground beef and egg dishes must reach a temperature of 160 degrees to be cooked thoroughly. When cooking chicken breasts and whole poultry, the recommended internal temperature is 165 degrees Fahrenheit. You can’t really tell if it’s done by looking. Don’t chance a visit to the emergency room; invest in a meat thermometer to be sure.

Reheat your meat – Although you may think you’re safe if you cook your food according to the safety guidelines, simply reheating improperly may not be enough. Fully cooked meats must be reheated at a minimum of 165 degrees Fahrenheit.

So whether you’re celebrating the holidays, graduations or the perfect grilling weather, please remember to follow these important guidelines to have a safe and healthy summer.

For more information on food safety and tips, please contact Annetta Jones, Extension Educator, Health and Human Sciences, Purdue Cooperative Extension Service – Porter County at (219) 465-3555 or visit us at www.ag.purdue.edu/counties/porter