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Tips for Preventing Foodborne Illness from Barbecue

The fundamentals of food safety are especially crucial during the summer heat because bacteria in food reproduce more quickly between 40°F and 140°F.

When it comes to food safety, cooking and dining outside in warm weather may be difficult, whether you’re grilling or barbecuing. The heat of the spring and summer can be problematic because bacteria in food reproduce more quickly at temperatures between 40°F and 140°F. Here are a few simple steps you can take to help prevent foodborne illness for everyone at your table.

Hands should be washed.

Pretty elementary, yes? However, not everybody does it. Especially after using the restroom and before cooking or eating, wash your hands thoroughly and frequently for at least 20 seconds with soap and water. Use a water container, some soap, and paper towels if you’re in an outdoor environment without access to a restroom. To wipe your hands, think about bringing some wet disposable towelettes.

Separate raw food from cooked stuff.

Never use anything else on a plate that may have come into contact with or been contaminated by raw meat, poultry, or shellfish without first washing it in hot, soapy water. Keep surfaces and utensils clean. Avoid putting raw meat on a grill and then taking it off with the same utensil since this might cause cross-contamination. If utensils need to be used to handle cooked meats as well, it is advised to wash them after contact with raw meat.

Food should be marinated inside the refrigerator, not on the counter.

Keep a separate part of the marinade in reserve to use as a sauce on your dish after it has been cooked. Don’t repurpose a marinade that has raw meat in it.

Cook food completely.

Using a food thermometer will ensure that any potentially hazardous germs are eliminated. The cooking temperature for hamburgers is 160°F. If a thermometer is not accessible, ensure sure the inside of the hamburgers is completely brown and not pink. 165°F minimum should be reached for cooking chicken. Do you use the stove, oven, or microwave to partly cook food to speed up grilling? If so, do it right away before placing the item on the hot grill.

Immediately chill and freeze food.

While a party is going on, it might be challenging to remember that food shouldn’t be left out of the cooler or off the grill for more than two hours. When the temperature outdoors is more than 90°F, never leave food out for longer than an hour.

Food that is hot should remain hot.

Maintain heated meals at 140°F or above. Put it in an insulated container after properly wrapping it. Consider bringing hot takeout to an outdoor celebration, such fried chicken or barbeque. Ensure that you consume it within two hours after purchasing it. To ensure that your meat and poultry achieve a safe internal temperature, carry a food thermometer along with your grill and cooking fuel while cooking outside. Make sure the meal reaches 165°F before re-heating it.