There are certain aromas that always signify the changing seasons,
fireplaces burning, honeysuckle, fresh cut grass, and BBQ grills firing
up. As we move into warmer weather and
you start cooking outdoors, here are a few safety tips to keep in mind.
Before you start cooking, the safest way to thaw frozen meat
is in the refrigerator. Thawing meat on the counter or in hot water can lead to
food borne illness because once items reach 40 degrees, any bacteria that may
have been present are able to begin multiplying. Thawing in the refrigerator
takes longer and requires advanced meal planning, creating a weekly meal plan
can help. The same concept applies to marinating. You always want to marinate in the
refrigerator and not on the counter top. If you are carrying meat to cook at a
different location, pack it with ice packs in a cooler and only pack what you
can cook and eat that day. Also remember to keep meats separate from other
foods and beverages.
Washing your hands and cleaning utensils after contact with
raw meat is important to minimize cross contamination. Cross contamination
occurs when bacteria present on meat is transferred to other foods by hands,
utensils, or surfaces. Clean all surfaces and utensils after they contact raw
meat and before using them with cooked meat.
When you cook meat, use a food thermometer to make sure the
internal temperature gets high enough to make it safe to eat. Beef, pork, veal,
lamb, steaks, chops, and roasts are safe to eat when the internal reaches 145
degrees, fish also needs to reach 145 degrees. Ground beef should reach 160
degrees and poultry should reach 165 degrees. Using a food thermometer is a
simple way to keep cooking meat safe.
If you are not eating immediately after cooking, place it on
the side of the grill off the coals or in an oven set at 200 degrees to keep
the meat from dropping below 140 degrees. Keeping cooked meat warm is as
important as keeping raw meat cold.
As nice as it is to sit and relax after enjoying your meal,
there is one more step you need to do before you can kick your feet up. Any
uneaten cooked meat needs to go in the refrigerator as soon as possible. Meat
left out more than two hours should be thrown away; and if the weather is warm
and above 90 degrees, you have even less time. Uneaten meat in above 90-degree
weather should be refrigerated within one hour.
Remembering these easy tips can help keep your outdoor
summer meals safe so you can relax and enjoy the fun!
If you have questions or concerns, please contact me, (903)
473-4580 or email Sarah.Latham@ag.tamu.edu.
