Cooking outdoors was once only 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.
From the Store: Home First
When shopping, buy cold food like meat and poultry last, right before
checkout. Separate 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 2 hours. Refrigerate within 1 hour when the temperature is above
90 °F.
At home, place meat and poultry in the refrigerator immediately. Freeze
poultry and ground meat that won't be used in 1 or 2 days; freeze other
meat within 4 to 5 days.
Defrost Safely
Completely defrost 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
Meat and poultry can be marinated for several hours or days to tenderize
or add flavor. Marinate food in the refrigerator, not on the counter.
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 °F or below. Pack food right from the refrigerator
into the cooler immediately before leaving home. Keep the cooler in the
coolest part of the car.
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.
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 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 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 internal
temperature. Whole poultry should reach 180 °F; breasts, 170 °F.
Hamburgers made of ground beef should reach 160 °F; ground poultry,
165 °F. Beef, veal, and lamb steaks, roasts and chops can be cooked
to 145 °F. All cuts of pork should reach 160 °F.
NEVER partially grill meat or poultry and finish cooking later.
Reheating
When reheating fully cooked meats like hot dogs, grill to 165 °F
or until steaming hot.
Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served
- at 140 °F 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 a warm oven (approximately 200 °F), 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 °F), food should never sit out for more
than 1 hour.
Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard any
food left out more than 2 hours (1 hour if temperatures are above 90 °F).
Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can
be done in a covered grill if a pan of water is placed beneath the meat
on the grill; and meats can be smoked in a "smoker," which
is an outdoor cooker especially designed for smoking foods. Smoking is
done much more slowly than grilling, so less tender meats benefit from
this method, and a natural smoke flavoring permeates the meat. The temperature
in the smoker should be maintained at 250 to 300 °F for safety.
Use a food thermometer to be sure the food has reached a safe internal
temperature.
Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth.
A hardwood fire is built in the pit, requiring wood equal to about 2
1/2 times the volume of the pit. The hardwood is allowed to burn until
the wood reduces and the pit is half filled with burning coals. This
can require 4 to 6 hours burning time.
Cooking may require 10 to 12 hours or more and is difficult to estimate.
A meat thermometer must be used to determine the meat's safety and doneness.
There are many variables such as outdoor temperature, the size and thickness
of the meat, and how fast the coals are cooking.
Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food
cooked by high-heat cooking techniques as grilling, frying, and broiling.
Based on present research findings, eating moderate amounts of grilled
meats like fish, meat, and poultry cooked -- without charring -- to a
safe temperature does not pose a problem.
To prevent charring, remove visible fat that can cause a flare-up. Precook
meat in the microwave immediately before placing it on the grill to release
some of the juices that can drop on coals. Cook food in the center of
the grill and move coals to the side to prevent fat and juices from dripping
on them. Cut charred portions off the meat.
