Nothing is better than cooking up a great meal on the grill during the summer. The warmer temperatures mean an increased risk of food poisoning and you may not realize you have habits that may contribute to an increased risk.
Dr Torr with Saskatchewan Health authority says one of the biggest mistakes people make is cooking burgers fresh out of the freezer. "they look like they are well done but deep inside they are not cooked to the correct temperature" he adds "make sure burgers are thawed out properly before cooking on the BBQ"
With Travel common at this time of year and transporting food places it's important that certain food items be kept cool. Bacteria can start building quickly when those food items hit a certain temperature.
Dr Torr says "They have had cases of food poisoning" just from people transporting their food back home while travelling. "People put their food in the back window, drive home 5 hours then eat the food. Its not fresh anymore" even in an airconditioned vehicle
Here are some other grilling safety tips to keep your tummy happy this BBQ season
Marinate Safely:
- Marinate meat in the refrigerator, not on the counter.
- Do not reuse marinade that has been in contact with raw meat
Cook Meat to Safe Temperatures:
- Use a meat thermometer to ensure meats reach safe internal temperatures:
- Poultry: 165°F (74°C)
- Ground meats: 160°F (71°C)
- Beef, pork, lamb, and veal: 145°F (63°C) with a rest time of 3 minutes
Avoid Cross-Contamination:
- Do not place cooked meat on the same platter that held raw meat.
- Use clean utensils and plates for cooked foods.
Refrigerate Leftovers Promptly:
- Refrigerate leftovers within 2 hours of cooking (1 hour if the temperature is above 32°C).
- Divide large portions of food into smaller containers for quick cooling
By following these tips, you can help ensure a safe and enjoyable BBQ season for everyone.