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Vol. 2 07 / 2001 |
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BBQ safety
Remember your fruit tray
Cooking outdoors -- in parks, campgrounds and back yards -- is an enjoyable summer pastime. Yet while barbecues provide a fun and casual dining experience. However, e. coli, salmonella and campylobacter are among the risks inherent when handling raw meats and other perishable food items. That's why it's important to be sure items are refrigerated, well cooked and handled with care.
Tossing meat on the grill and waiting for it to brown seems a simple enough task. Yet it takes some skill and attention to make sure foods are cooked thoroughly -- not blackened on the outside and raw in the middle.
To help determine if food is thoroughly cooked, one can use a food thermometer. All meats should reach at least 165 degrees Fahrenheit. There are several devices that can be used to measure meat temperature, including the stem thermometer, thermistor and thermocouple. Other methods of measuring meat temperature include a t-stick -- a disposable paper stem that can be inserted into meat and turns black when meat has reached the proper temperature. These can be purchased at restaurant supply stores. If you don't have any of these devices, check to make sure there are clear juices running from the meat when it's poked in the center with a fork or knife.
Many people cook food too quickly, causing the meat exterior to blacken but leaving the interior raw. Charred foods should be avoided, since they contain benzopyrenes, known carcinogens. However, that there is a much higher risk from undercooking foods than from overcooking them.
In addition to cooking food properly, it's important to avoid cross contamination between raw and cooked foods. Use separate plates for raw and cooked food, clean or change utensils, and wash hands after handling raw foods.
Cross contamination can easily occur when raw meats and vegetables are stored together, such as in a cooler with ice. Juices from the meat can become mixed with the ice water and contaminate lettuce or other vegetables. Such foods should be discarded. It is best to use cold packs instead of ice, or storing meats and other potential contamination sources in separate containers. It might be easiest to have one person handling the raw foods and another handling the cooked ones, especially when cooking.
Meat should be refrigerated or kept in an ice chest up until the time it is prepared, and all perishable food should not be left out for more than 2 hours. When barbecuing away from home, it's important to look at what cleaning facilities are available. If needed, use paper towels, disposable utensils, pump soap and a sanitizer (one gallon of water with one tablespoon of bleach).
"Don't be in a rush when you're having a barbecue, allow enough time to make sure the foods you serve are thoroughly cooked."
"Let's have a barbeque!"
Vvd Magazine