Summer's heat brings thoughts of hamburgers and hot dogs sizzling on the grill. It also offers challenges in safe food preparation and storage.
According to a national survey, 56 percent of outdoor chefs don't know the proper internal temperature for grilled meats, ensuring they are cooked thoroughly. In addition, a third leave perishables outside, unrefrigerated in hot weather, for more than two hours. This creates a perfect environment for bacterial growth.
Dr. Vickie Vaclavik, a registered dietitian at UT Southwestern Medical Center, offers the following summer food safety tips:
- Make sure grilled meats are cooked to at least 160 degrees Fahrenheit. Purchase an inexpensive meat thermometer for your grill. Wash it every time you test meat cooking on the grill.
- Pack plenty of ice in coolers to store raw and leftover foods. Leftovers should be refrigerated within an hour of cooking during hot weather.
- Wash your hands before digging into the picnic basket. If there's no running water, bring along moist towelettes or antibacterial hand sanitizer.
- Use color-coded coolers and utensils to keep raw meats separate from cooked meats and other prepared foods.
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