Food Safety Tips for Your Next Barbecue

We often talk about the health of foods in terms of their nutrient content and how their nutrients and phytochemicals can prevent diseases and help manage your weight. But you might often forget about the importance of food safety as necessary precautions that should be taken to keep you in good health.

This summer, as you host your weekend barbecues, keep in mind that even some of the healthiest foods could cause you and your guests illness if proper food safety isn’t followed, especially when working with raw meat and fresh produce.

Here are some important tips to keep in mind so you, your family and your friends can best enjoy the healthy foods you love:

At the Store:

• When you’re food shopping, pick up refrigerated foods right before checking out. russian grocery store

• When placing meats in your cart, separate raw meat and poultry from other foods.

• Place every package of raw meat and poultry into plastic bags to prevent the juices from contaminating other foods.

• Drive directly home from the store to ensure that the foods aren’t kept from refrigeration for too long. If the trip home will involve several stops, bring a cooler with ice to help keep the meats and refrigerated items cold.

At Home:

• Place all meats in the refrigerator immediately.

• Freeze meat and poultry that won’t be used within 1 or 2 days. Freeze other meat within 4 to 5 days.

• Completely thaw all meats before they go on the grill to ensure thorough and even cooking.

• Practice safe thawing methods in the refrigerator or under cold running water. Never thaw frozen meat or poultry by letting it sit out on the counter top.

• Microwave foods only if they will immediately be placed on the grill.

When Marinating Meats for the Barbecue:

– Make sure you marinate meats in the refrigerator, not on the counter.

– Poultry and cubed or stewed meat can be marinated for up to 2 days.

– Beef, veal, pork, and lamb cuts may be marinated for up to 5 days.

– If saving marinade for later use, reserve a portion of the marinade before placing raw meat in it to prevent cross contamination from raw to cooked foods.

– If the marinade comes in contact with raw meat with intentions of being used on cooked foods as a sauce, bring the marinade to a boil first to destroy any harmful bacteria.

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