Grilling Food Safety A great steak deserves the best!

 

 

Who doesn't love a juicy grilled steak? And with summertime grilling in full swing, many of our dinners come to us from the outdoor kitchen—the backyard grill.

 

Oooh, it's yummy. But just as with any type of cooking, grilling brings the risk of foodborne illness. Foodborne illness usually results in nausea, vomiting, diarrhea or fever caused by bacteria that are lurking on foods and dining surfaces.

 

Symptoms can be fairly mild or quite severe, and they are more likely to affect babies, pregnant women and elderly people.

 

 

 

 

 

You can help fight this food issue, though. Enjoy healthy foods without risking your health with these tips:

• Keep your outdoor grill clean and well-maintained.
• Wash the grate each time you use your grill or use grill liners.
• Keep raw meats in the refrigerator or in a cooler until cooking time.
• Keep raw meats separated from cooked foods and fresh fruits and vegetables.
• Cook meats to the proper temperature – use a meat thermometer to be sure.
• Don’t overcook your meats and remove any charred black portions.
• Trim excess fat before cooking to reduce the risk of flare-ups that burn the meat.
• Choose lean cuts of beef, fish, poultry or game meats.
• Marinate meats before grilling to add flavor.

Source: US Department of Agriculture

 

Published 06/06/08