June 25, 2008
Grill Carefully During Summer Barbecues
LINCOLN, Neb. — Barbecuing safely means more than just wearing an apron while grilling. Those who grill need to follow proper food safety rules and keep an eye on food temperatures, said Julie Albrecht, University of Nebraska-Lincoln extension food specialist.
"There's more foodborne illness in the summertime," Albrecht said. "It's just so easy to mishandle food in the summer while people get busy enjoying their lives. We're having fun and enjoying the company around us and forgetting about food."
To keep food safe, she said, cooks need to follow four guidelines:
– Clean utensils and cooking surfaces before and after use. Don't use the same tray or plate for raw meat as for cooked meat, and always keep raw and cooked food separate.
When grilling at a park, if there is concern over whether the park grills are sanitary, bring a bucket, rags and soap and try to have access to hot, soapy water. Also, bring a scrub brush to help get off the gunk leftover on the grill. Bring disposable hand wipes or paper towels for washing hands when handling food.
– Cook food to proper temperatures. Hamburger and pork chops should be cooked internally to 160 degrees Fahrenheit, while poultry needs to be cooked internally to 165 degrees Fahrenheit. Always use a meat thermometer.
"Don't judge by appearance or the color of juices," Albrecht said. "(Temperature) is very difficult to judge by physical appearance."
She said steaks can be cooked to different temperatures depending on preference. Medium rare is 145 degrees, medium is 160 degrees while well done steaks can be cooked to higher temperatures.
When marinating, don't use marinade with raw meat and poultry juices as a sauce during grilling. The meat may become contaminated because the marinade may not be heated enough to kill any microorganisms, Albrecht said. Save some marinade in a separate container that will not be used on the meat or poultry product.
– Cool or heat foods properly before and after cooking. Keep hot foods at or above 140 degrees Fahrenheit and keep cool foods at or below 40 degrees Fahrenheit. The ideal temperature for microorganisms to grow is 90 to 100 degrees Fahrenheit.
"Particularly around 100 degrees, (microorganisms) are in their heyday," Albrecht said. "That's what is causing the problem, and that's what people don't understand."
She said cooking kills the live microorganisms, but some microorganisms have spores that are dormant forms of the organism and are not destroyed by heat from cooking. When foods are held in the danger zone, 40 to 140 degrees Fahrenheit, these spores transform into living cells and grow again.
When transporting food from one place to another, use an insulated container to keep food at the right temperature. Use ice packs or frozen ice to keep food cold. Don't depend on slow cookers to keep things warm as they can't heat after they're unplugged. Be ready to refrigerate any leftovers; if it is hot outside, do not leave food out for more than an hour.
– Keep uncooked meats away from cooked meats, as well as plates, utensils and surfaces. If carrying food together in a picnic basket, Albrecht said, don't allow juice from uncooked hamburger to drip onto other foods that are not cooked.
Albrecht said grilling for large groups also can pose problems. Many people may not be used to cooking for so many people, she said, and they need to be careful to not let food reach the temperature danger zone of 40 to 140 degrees Fahrenheit when it is being served. Many groups cook too much food for everyone to eat, so they should also be ready to put leftovers in a refrigerator.
UNL Extension is part of the university's Institute of Agriculture and Natural Resources.
6/25/08-AB Julie Albrecht - Ph.D.
Nutrition and Health Sciences Professor (402) 472-7919
 
Sandi Alswager Karstens IANR News and Photography (402) 472-3030
Department:
Nutrition and Health Sciences
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