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Saturday, Apr. 30, 2016

Reminder to keep summer food safe

Thursday, July 2, 2009

Cooking outdoors was once a summer activity shared with family and friends.

Now more than half of Americans say they are cooking outdoors year round.

So, whether the snow is blowing or the sun is shining brightly, it's important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

There has been an increase in the virulence of common bacteria causing food contamination, so time and temperature guidelines are important.

From the Store: Home First

When shopping, buy cold food like meat and poultry last, right before checkout. Se-parate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination -- which can happen when raw meat or poultry juices drip on other food -- put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within two hours. Refrigerate within one hour when the temperature is above 90-degrees.

At home, place meat and poultry in the refrigerator immediately.

Freeze poultry and ground meat that won't be used in one or two days; freeze other meat within four to five days.

Thaw Safely

Completely thaw meat and poultry before grilling so it cooks more evenly. 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.

Marinating

A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to two days. Beef, veal, pork and lamb roasts, chops and steaks may be marinated up to five days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting

When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40-degrees or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Keep Cold Food Cold

Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

Note that deviled eggs deserve special handling. These delicious delicacies must be refrigerated from start to finish, allowing only for preparation and serving times. Do not leave out before serving or to snack on later.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean

Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw meat and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking

Precooking food partially in the microwave, oven or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly

Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal and lamb steaks, roasts and chops can be cooked to 145-degrees. Hamburgers made of ground beef should reach 160-degrees. All cuts of pork should reach 160-degrees. All poultry should reach a minimum of 165-degrees.

Never partially grill meat or poultry and finish cooking later.

Reheating

When reheating fully cooked meats like hot dogs, grill to 165-degrees or until steaming hot.

Keep Hot Food Hot

After cooking meat and poultry on the grill, keep it hot until served -- at 140-degrees or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200-degrees, in a chafing dish or slow cooker, or on a warming tray.

Serving the Food

When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (above 90-degrees), food should never sit out for more than one hour.

Leftovers

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours (one hour if temperatures are above 90-degrees).

Source: USDA Food Guidelines

Contact us: You can contact the local Purdue Extension Office by calling 448-9041 in Clay County or 829-5020 in Owen County for more information, to request copies of materials above, or for comments regarding this week's column topic.

Purdue Extension is an equal opportunity, equal access institution.

Extension Homemakers: There are 10 Indiana Extension Homemaker clubs in Clay County. Call for information about one near you.