NEWS
6A • COMMUNITY RECORDER/KENTON • JULY 13, 2017
Barbecue basics: Tips to prevent food-borne illness
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It’s the seaunless the plate son for picnics, has first been cookouts, and washed in hot, other outdoor soapy water. parties. But Keep utensils eating outdoors and surfaces in warm weathclean. er presents a Marinate food safety chal- Kathy R. food in the relenge. Bacteria Byrnes frigerator, not in food multiply EXTENDING out on the faster at temKNOWLEDGE counter. peratures beAnd if you tween 40°F and 140°F, so want to use some of the summer heat makes the marinade as a sauce on basics of food safety the cooked food, reespecially important. serve a separate por“Fortunately, there tion. Don’t reuse mariare a lot of steps connade that contained raw sumers can take to keep meat. When we talk family and friends from about counters, remembecoming ill,” says Mar- ber this is not a place to jorie Davidson, Ph.D., thaw your food prodeducation team leader ucts. Use the refrigerin FDA’s Center for ator to thaw, or the cold Food Safety and Apwater or microwave plied Nutrition. method if you are going Wash hands. to cook them immediIt seems basic, but ately after thawing. not everyone does it. Cook food thorWash hands well and oughly. often, with soap and To kill any harmful water for at least 20 bacteria that may be seconds, especially present, use a food therafter using the bathmometer. Instant read room and before cookthermometers are ining or eating. If you’re expensive and a “must” in an outdoor setting for every kitchen. Hamwith no bathroom, use a burgers should be water jug, some soap, cooked to 160°F. Chickand paper towels. Conen should be cooked to sider carrying moist at least 165°F. If you disposable towelettes partially cook food in for cleaning your hands. the microwave, oven or Keep raw food sepstove to reduce grilling arate from cooked time, do so immediately food. before the food goes on Don’t use a plate that the hot grill. previously held raw Refrigerate and meat, poultry, or seafreeze food promptly. food for anything else It can be hard to
remember while a party is going on, but food should not be left out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the temperature is above 90°F. Keep hot food hot. Hot food should be kept at or above 140°F. Hot food should be wrapped well and placed in an insulated container. If bringing hot take-out food such as fried chicken or barbecue to an outdoor party, eat it within two hours of purchase. In addition to bringing a grill and fuel for cooking to an outdoor location, remember to pack a food thermometer to check that your meat and poultry reach a safe internal temperature. When reheating food at the outing, be sure it reaches 165°F. Keep cold food cold. Cold food should be held at or below 40°F. Foods like chicken salad and desserts that are in individual serving dishes can be placed directly on ice or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently. Kathy R. Byrnes is a Family and Consumer Sciences agent at Kenton County Cooperative Extension Service.
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