Barbecue Safety Tips Ensure a Grilling Good Time

First posted on 06-04-2010

With summer heat comes summer barbecue, and Arkansans should keep food safety tips in mind to ensure a grilling good time, said Dr. Denise Brochetti, assistant professor-nutrition with the U of A Division of Agriculture.

Grilling safety begins at the store, she said.

“When shopping, buy cold food like meat and poultry last, right before checkout,” she said. After checkout, drive straight home and refrigerate meat and poultry immediately.

It’s important to completely thaw meat and poultry before grilling so it cooks more evenly, said Brochetti. “Use the refrigerator for slow, safe thawing or thaw-sealed packages in cold water. You can microwave-defrost if the food will be placed immediately on the grill.”

The refrigerator is also the place for marinade too.

“Marinate food in the refrigerator, not on the counter, where harmful bacteria can grow,” she said. If some of the marinade will be used as a sauce after the food is cooked, reserve a portion of the marinade before putting raw meat and poultry in it.

Remember to keep the meat in the refrigerator to keep it cold until it’s ready to use, said Brochetti.

When using a cooler at a picnic site, keep it out of direct sunlight by placing it in the shade or under shelter. Don’t open the lid too often - this lets warm air in. Keep beverages in one cooler and perishable food in another so the food will stay fresh.

Grilling meat properly is both an art and a skill. Cook it to a safe minimum internal temperature to destroy harmful bacteria. A food thermometer should be used to ensure the proper temperature.

Here are the safe minimum internal temperatures for various meats:

♦ Beef, veal, and lamb steaks, roasts and chops should be cooked to an internal temperature of 145 degrees Fahrenheit.

♦ Hamburgers made of ground beef should reach 160 degrees Fahrenheit.

♦ All cuts of pork should reach 160 degrees Fahrenheit.

♦ All poultry should reach a minimum 165 degrees Fahrenheit.

Remember to cook the meat thoroughly. “Never partially grill meat or poultry and finish cooking later,” said Brochetti.

Make sure to have plenty of clean utensils and platters. “To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry,” said Brochetti. “Harmful bacteria from the raw meat and poultry and their juices can be transferred to the cooked food.”

Keep grilled meat hot until served - at 140 degrees Fahrenheit or warmer. This can be easily done by setting meat to the side of the grill rack.

If there are any leftovers, refrigerate them promptly in shallow containers, said Brochetti. Discard any food left out more than two hours - or one hour if outdoor temperatures are above 90 degrees Fahrenheit.

There should preferably be a source of clean water for preparation and cleaning. If there isn’t a nearby source, bring water or pack clean cloths and moist towelettes for cleaning surfaces and hands.

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