The barbecue ritual is indeed unique, as it often brings out the non-traditional
spouse to "try a hand at the grill." A recent survey by the
American Plastics Council shows that Americans love a good barbecue.
Whether it's steak, chicken or veggies, over 50 percent of households
fire up the grill once a week or more during the summer months.
It may not be surprising that 55 percent of men in the study are more
comfortable behind the grill, while 65 percent of women feel much more
at home on the range. Yet it is often women who follow proper safety
techniques when cooking, such as using a timer and a meat thermometer
rather than simply "going on appearance."
And this just doesn't cut it.
Illnesses from undercooked foods and improper food handling skyrocket
each summer. Food-borne illnesses such as campluobacteriosis, giardiasis
and salmonellosis - with common symptoms of stomach pain, nausea, vomiting,
headache, fever and diarrhea - strike frequently in the summer months,
especially in young children. While the average adult may recover in
one to two days, young children, senior citizens, and pregnant women
can become very sick as a result of food borne illness.
SMARTER, SAFER BBQ
Those who declare themselves Masters of the Barbecue know that safety
begins long before the meat hits the grill. As a rule of flame, follow
these tips to smarter, safer barbecuing.
BBQ Preparation
* Keep meat chilled. Place meat in the refrigerator/freezer immediately
after purchasing. Place wrapped meat into a separate plastic bag or container
to avoid contamination.
* Thaw meat before cooking. Allow meat to completely
thaw in the refrigerator before placing on the grill.
* Marinate wisely.
Marinate meat in a tight-sealing plastic container or use two sealable
plastics bags, which helps prevent leakage, especially when transporting
meat in a cooler to a picnic or tailgate party.
* Wash hands frequently.
When working with raw meat, wash hands with soapy water frequently.
*
Keep food and drink separate. Two insulated plastic coolers - one for
food, one for drink - keeps meat chilled. The drink cooler is easily
accessible and the food cooler stays closed - free from bacteria that
thrives in warm temperatures.
* Keep it cool. Place perishable food on
bed of ice and cover tight with plastic to keep food cool and fresh.
At the grill
* Stick to plastic. Glass containers are breakable. Use plastic disposable
dishware at and around the grill to avoid accidents due to breakage.
* Avoid cross contamination. A prime cause of summer food-borne illness
is the transfer of bacteria from uncooked to cooked meat. Use separate
plastic containers and plates for uncooked and cooked meat.
* Don't forget
the cutting board. Remember to wash all cutting boards and plastic containers
that touched uncooked meat in hot, soapy water.
* Use a meat thermometer.
Meat must reach a temperature of 160 degrees before it is safe to serve.
Use a thermometer to avoid serving undercooked meat.
After the feast
* Take out the trash. Dispose of all refuse in a covered bin or trash
receptacle. When possible, reuse plastic bags when storing garbage to
prevent insect contamination.
* Keep it cool. Avoid overgrowth of bacteria
by storing food in a refrigerator/cooler within two hours of serving.
When the temperature rises above 85 degrees, food should generally be
stored in a cool place within one hour of serving.
* Pack it plastic.
Leftovers should be packed in clean resealable plastic bags or shallow,
airtight containers and put back in the coolers.
* Throw it out. Food
left out more than two hours has often been contaminated as a result
of heat exposure. When in doubt, throw it out!
