I know I’ve shared these safety tips before, but it never hurt to review to ensure safe eating while grilling. Cooking outdoors was once a summer only activity shared with family and friends. Now according to research, more t
han half of Americans say they are cooking outdoors year round. So whether the snow is falling or the sun is shining, it’s important to follow food safety guidelines to prevent harmful bacteria from causing foodborne illness. Use these simple guidelines for grilling food safely.
Be sure there are plenty of clean utensils and platters. If you are grilling and eating away from home, find out if there is a source of clean water. If not, bring water for preparation and cleaning or pack clean cloths and moist towelettes for cleaning surfaces and hands.
To prevent foodborne illness, do not use the same platter, cutting board or utensils for raw and cooked foods. Harmful bacteria present in raw meat and poultry and their juices can contaminate cooked food.
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill tends to brown quickly on the outside, so use a food thermometer to ensure the food has reached a safe minimum internal temperature. NEVER partially grill meat or poultry and finish cooking later.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) as measured with a food thermometer. For safety and quality, allow meat to rest for at least 3 minutes before carving or consuming.
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill with a pan of water placed beneath the meat or poultry. Meats can also be smoked in a smoker — an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, and as a result, the meat is tender and takes on a natural smoke flavoring. The temperature in the smoker should be maintained at 250 to 300 degrees Fahrenheit (121 to 149 degrees Celsius) for safety.
Use a food thermometer to be sure the food has reached a safe internal temperature.
After cooking meat and poultry, keep it hot until served — at 140 degrees Fahrenheit (60 degrees Celsius) 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 Fahrenheit (93 degrees Celsius), in a chafing dish, slow cooker, or on a warming tray.
For more information of safety on the grill or in the kitchen, please call the MSU Extension office at 601-635-7011.
