Improper Barbecuing Can Increase Your Risk of Food Poisoning

Warmer temperatures, direct sunlight and improper food handling practices can put us in the danger zone for food poisoning. Follow these tips to help make your next barbecue a safe one.

Shop smart. Buy meat at the end of your shopping trip. Store meat in separate bags and bring a cooler with ice for longer trips. Keep coolers out of direct sunlight and their contents at 4 °C/40 °F or lower. Bacteria can grow above this temperature and ruin food in as little as one hour.

Store wisely. Refrigerate meat as soon as you get home. Freeze ground beef that won’t be used within one to two days, raw poultry within two or three days and other raw meats within two to four days. Marinate meat in the fridge and never consume leftover marinades that have touched uncooked meat.

Avoid cross-contamination.Keep raw meat away from other foods, including vegetables like lettuce and tomatoes. Use separate utensils, cutting boards, dishes and other cooking equipment when handling raw and cooked meats. Never place cooked meat on the same plate used to bring the raw meat to the BBQ and use a clean spatula or pair of tongs to handle the cooked meat.

Defrost carefully. Always thaw meat in the fridge, in cold water or in the microwave, but not on the counter. If thawing in cold water, packaging should be sealed. Microwave defrosting is acceptable if the food item is placed immediately on the grill. Meat should be completely thawed before grilling so that it cooks more evenly.

Cook to a safe internal temperature. Bacteria such as E. coli, salmonella and campylobacter are killed by heat. Meat, poultry and seafood must be cooked to a safe internal temperature, which can be checked easily with a digital food thermometer. Health Canada has posted safe cooking temperatures at canada.ca/health.

Clean. Wash your hands, your cooking equipment, utensils and surfaces with warm, soapy water.

Keep hot food hot and cold food cold. Keep cooked meats hot by setting them to the side of the grill, not directly over coals or lit burners, where they can overcook. Store salads and other cold foods in the fridge or in a cooler with ice packs until served.

www.newscanada.com

Image Credit: www.telegraph.co.uk