While a cookout might be just the ticket for a relaxing weekend, it's not the time to relax about safe food handling, says LSU AgCenter nutritionist Dr. Beth Reames.
Cooking meats to proper temperatures is critical to making sure your food is safe, the nutritionist says, noting that the best way to determine if a food has reached a high enough temperature is to use a thermometer inserted into the middle or thickest part of the food.
Harmful bacteria thrive when their environment is warm, Reames explains, pointing out that foods should be kept either cool (below 40 degrees F) to stop bacterial growth, or hot (above 140 degrees F) to ensure that bacteria die.
To make sure your food stays safe, it shouldn't remain in the danger zone (between 40 and 140 degrees F) for more than two hours-even less- in extreme heat. If you have leftovers, put them in the fridge or be prepared to keep them on ice in a cooler, the nutritionist advises.
It also is important to avoid cross-contamination when cooking meats. This means not letting anything that has come in contact with raw meat touch cooked meats or other foods that are ready to eat.
For instance, don't take cooked meat off the grill and put it on the dish that held it when it was raw. Similarly, use clean dishes and utensils to serve food, not those used in preparation. Serve grilled food on a clean plate, not one that held raw meat, poultry or fish.
Clean anything - including your hands- that came into contact with raw meat with hot, soapy water. Use disposable dishes and utensils if you're away from home and there is no place to wash properly. Be sure to clean the thermometer thoroughly between temperature measurements as well.
For additional information about safe food handling, contact an extension agent in your parish LSU AgCenter office.