July 06, 2007

Are Your Grilling Habits Safe?

Summer cookouts require extra attention

DAVENPORT, IOWA - Chances are if you are like most Americans during the hot summer months, you follow improper outdoor grilling techniques that increase the threat of food poisoning.

Millions of people are sick each year from food poisoning, leading to 325,000 hospitalizations and 5,000 deaths. Nearly half of all cases could be eliminated if people would use proper food handling techniques.

So, the next time you decide to grill, follow these simple food safety tips to keep bacteria from creeping into your delicious outdoor creations. “These fast, easy tips can make the difference between an enjoyable backyard barbeque and an unpleasant day of food poisoning” says Polly Graham, Chief Clinical Dietitian at Genesis Medical Center, Davenport.

• Wash hands with soapy water before/during food preparation. Proper hand washing may eliminate nearly half of all foodborne illnesses. “Since bacteria is easily transferred from your body to foods and surfaces, always wash your hands thoroughly, especially after switching tasks, such as handling raw meats and then touching vegetables,” Graham says.
• Use separate plates: one for holding raw meat and another for cooked foods. Using two separate plates will help prevent cross-contamination, a leading cause of foodborne illness, because juices from raw meats and poultry may carry harmful bacteria. “It is also important to use separate cutting boards, one for raw meats and a second for produce,” Graham says.
• Clean grilling utensils with hot soapy water. After using knives, tongs or forks to touch raw meats and poultry, clean thoroughly with hot soapy water before handling cooked foods to prevent cross-contamination. Too much hassle to clean the dishes while you’re cooking? Use two sets of utensils at the grill: one for raw meats and the other set for cooked foods.
• Scrub the grill with hot soapy water before cooking. Put a little extra time into cleaning the grill to kill any bacteria that may be lingering.
• Use a meat thermometer to check the doneness of meats. Relying on color alone to check the doneness of meat isn’t the best technique. A meat thermometer is the only way to ensure food has  been cooked to the proper temperature. Favorites, like steak, should be cooked to at least 145° F; hamburgers should be cooked to at least 160° F, and chicken to at least 170° F. If a thermometer is not available, make sure that all meat is cooked until there is no pink left and the juices run clear.
• Eat promptly. Do not leave food at room temperature for more than two hours. Disease-causing bacteria grows best between 40-140° F. Refrigerate produce within two hours of cutting or peeling, and refrigerate all leftovers immediately.

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