Jun 19, 2008

Prep Time Curbs Nasty Grill Germs

Posted by : tootoo
cooked vegetable Be sure to wash produce too, even if you don't eat the rinds orskins. Never use soap, detergent or commercial produce wash. Rubfirm skin fruits and vegetables under running tap water or scrubthem with a clean vegetable brush while rinsing with tap water. In addition to washing hands, surfaces, utensils and produce, atrue grill master always separates raw meat, poultry and seafoodfrom other types of foods in order to prevent cross contamination. While a flavorful marinade is a mark of an advanced grill masterhopeful, marinating food on the counter or outdoors is not good.Always marinate food in the refrigerator and never put sauce thatwas used to marinate raw meat onto cooked food. Boil any leftovermarinade before using it on cooked food. Never return cooked foodto a surface that contained raw meat. Keep plenty of clean plattersand utensils handy. An accomplished grill master knows just how to heat things up andkeep them hot. Cook food to the appropriate temperature and - whenthe food is done - move it to the side of the grill rack away fromflames or coals to keep the food hot until served. Beef, veal, lamb steaks and roasts must be cooked to an internaltemperature of 145 degrees Fahrenheit for medium rare, 160 formedium and 170 for well done. Ground pork and ground beef must becooked to 160 degrees, poultry to 165 degrees, and fin fish to 145degrees or until the flesh is opaque and separates easily with afork. Shrimp, lobster and crabs should be grilled until the meat ispearly and opaque, while clams, oysters and mussels should begrilled until their shells open. Grill masters know how to cool things down too. Always properlychill raw and cooked foods. Refrigerate meat and poultry within twohours of purchase and within two hours of cooking. When it is above90 degrees outside, refrigerate within one hour. Bree Davis is the public health communications specialist with theMcLean County Health Department.
 
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