Summer is just around the corner, which means grilling season is about to begin. When cooking food outdoors, there is an increased risk of food poisoning. This is due to the lack of proper storage facilities and the exposure of meat to the elements. When getting ready for a barbeque, here are some things to think about in order to reduce your risk of harboring food-borne illnesses:
- Keep your meat refrigerated as long as possible before placing it on the grill. Meat should be left out of a refrigerator for no more than two hours in order to prevent bacteria from growing. If you need to transport meat from one area to the next, be sure to use a cooler if you are traveling a very long distance.
- Completely cook your meat until the juices running from it are clear and not pink. It may be difficult to develop a taste for well-done burgers and steaks, but leaving even a little pink on the inside can be dangerous. The only way to completely remove bacteria is by cooking the meat all the way through.
- Separate different types of meat at all times. Do not let raw meats come in contact with one another while you are preparing them and place them on separate ends of the grill. It can also be a good idea to place them on separate plates once they have finished cooking. Doing so means that if one type of meat is contaminated, there will be a decreased risk of spreading these bacteria to the other selections.