Don’t marinate on the counter; marinate in the refrigerator. If you want to use marinade as a sauce on cooked food, save a separate portion in the refrigerator. Do not reuse marinade that contacted raw meat, poultry, or seafood on cooked food unless you bring it to a boil first.
Keep raw meat, poultry, and seafood in a separate cooler or securely wrapped at the bottom of a cooler so their juices won’t contaminate already prepared foods or raw produce. Don't use a plate or utensils that previously held raw meat, poultry, or seafood for anything else unless you wash them first in hot, soapy water. Have a clean platter and utensils ready at grill-side for serving.
Summer brings out barbecue grills ... and bacteria, which multiply in food faster in warm weather and can cause foodborne illness (also known as food poisoning). Following these simple guidelines provided by FDA Consumer Health Information can prevent an unpleasant experience.
Keep hot food at 140°F or above until served. Keep cooked meats hot by setting them to the side of the grill, or wrap well and place in an insulated container. Keep cold food at 40°F or below until served. Keep cold perishable food in a cooler until serving time. Keep coolers out of direct sun and avoid opening the lid often. Cold foods can be placed directly on ice or in a shallow container set in a pan of ice. Drain off water as ice melts and replace ice frequently. Don’t let hot or cold perishables sit out for longer than two hours, or one hour if the outdoor temperature is above 90°F. When reheating fully cooked meats, grill to 165°F or until steaming hot. Transport food in the passenger compartment of the car where it’s cooler, not in the trunk.
Use a food thermometer to make sure food is cooked thoroughly to destroy harmful bacteria. Partial precooking in the microwave oven or on the stove is a good way to reduce grilling time — just make sure the food goes immediately on the preheated grill to finish cooking.
Pack several coolers: one for beverages (which will be opened frequently), one for raw meats, poultry, and seafood, and another for cooked foods and raw produce. Also, use ice or frozen gel packs for coolers.
Always have on-hand a jug of water, soap, and paper towels for washing hands.
Bring enough plates and utensils to keep raw and cooked foods separate. Also, bring foil or other wrap for leftovers.
In need of a cure for dry winter skin? Moisturize luxuriously—and inexpensively—with these DIY body lotion recipes.
Get your fix of lucky New Year eats—without breaking those dietary resolutions.
How healthy is your hair? This winter, protect those locks with tips from an expert stylist.
You be the doc: Reach for these natural remedies to cure some of the most common ailments.
Upgrade your Thanksgiving leftovers game with these healthy turkey recipes.
Don't miss out on any of the flavor of Thanksgiving with these delectable gluten-free recipes.
Don't let sugar set you back—check out some of these sweet alternatives.