Safe Summer Grilling

By Dr. Madelyn Fernstrom

Just about every food can be grilled outdoors. Whether you have a portable charcoal mini-grill, or a monster-size gas grill, the joys of outdoor cooking are one of the great pleasures of summer. But there are a few basic food safety rules you’ll want to follow to avoid foodborne illness and to keep your grilling experience a positive one.

Keep your hands clean! Wash them with soap and water after you’ve handled raw meats, poultry, or fish. Or keep a bottle of hand sanitizer handy. Having bacteria on your hands is one of the biggest culprits for foodborne illness.

Avoid cross-contamination. Separate raw and cooked ingredients. That means cutting surfaces (use paper plates for easy disposal) and marinated foods. Put your meat, chicken, or seafood in a large ziplock bag, add the marinade, and keep refrigerated. Do NOT re-use the marinade on the cooked food. Throw it out! Keep some aside before you marinate the food if you want to use it later.

Use a meat thermometer. The “I think it looks done” test is not good enough to keep food safe. To eliminate harmful bacteria, insert an instant thermometer to check that meats are at least at 145°F and that poultry is at least 165°F.

Refrigerate leftovers promptly. Foods are safe for consumption up to two hours after cooking. After that, refrigerate. If the temperature hits 90°F or higher (as it has been this summer!), wrap up the food after one hour.

And along with the basics, don’t be afraid to try some unusual grilled items, like watermelon “steaks” (large slabs of melon) or a heart of romaine (brushed with a tiny bit of olive oil and sprinkled with sea salt and pepper). Let your imagination be your guide. My favorite tip? If you can put it on a skewer, you can grill it!