Extension Agent for Family and Consumer Sciences
For many people, the Memorial Day holiday marks the official beginning of summer and means enjoying time outdoors and firing up the grill. Elizabeth Boyle, meat safety and quality specialist for K-State Research and Extension, said barbecuing requires some safety practices to ensure everyone enjoys the food and the summer grilling season.
1. Avoid cross-contamination.
Boyles first food safety tip is to avoid cross-contamination. Frequently washing hands is necessary.
Washing your hands becomes important, especially with grilling, Boyle said. We are taking food outside, handling door knobs, handling tongs, handling raw meat and poultry, and handling fresh fruits and vegetables.
If you dont have a sink readily available or soap and water on hand, at least use hand sanitizing wipes to try to decontaminate your hands, she said.
Also make sure to decontaminate utensils and cooking supplies. Common items that could lead to cross-contamination include cutting boards, knives and other tableware, and meat thermometers.
Boyle said to use separate cutting boards for meat and produce, or thoroughly wash the cutting board after each use with soap and hot water. This prevents uncooked meat juices from contaminating fresh, uncooked produce.
Between checking temperatures of meat using a meat thermometer, make sure if the product hasnt reached necessary doneness to wash the stem off in hot soapy water and rinse it before checking the temperature of the meat again, she said.
2. Cook meat to appropriate temperatures.
For many, marinating meat comes before grilling. Boyle said to make sure to marinate at refrigeration temperatures.
We want to keep foods out of the danger zone which is between 40 and 140 degrees Fahrenheit, she said. Foods cant be in that temperature range for more than two hours. Otherwise, we have concerns not only with spoilage but also with potential growth of microorganisms that cause food-borne illness.
To make sure that the food you are serving is safe after grilling, use a meat thermometer, Boyle said. Most retail stores offer inexpensive meat thermometers and many different versions to fit your preference.
For a hamburger patty, I would insert (the thermometer) about an inch into the patty so I get my tip to the center, she said. Dont take (the temperature) from the top down but from the side.
For ground beef, lamb or pork, cook that product to an internal temperature of 160 degrees. Whole cuts such as steaks and chops should be cooked to at least 145 degrees. All poultry products need to reach at least 165 degrees.
We cant rely on color, Boyle said. Different factors play into meat color, and those can lead to a condition called persistent pink, where even though the product has reached 160 degrees, the meat is still pink in the middle. Theres also a condition called premature browning, where the meat can turn brown at 140 degrees, not be safe but look like its done.
