AgEBB-MU CAFNR Extension

David Burton
Civic Communications Specialist
2400 S. Scenic Ave.
Springfield, MO 65807
417-881-8909
417-881-8058
burtond@missouri.edu

May 25, 2018


Kick off the Grilling Season Safely with MU Extension


SPRINGFIELD, Mo. — This is a great time to cover basics on food safety as the summer picnicking and grilling season begins according to Dr. Pam Duitsman, nutrition and health specialist with University of Missouri Extension.

"Whether you are at the lake, picnicking at the park or having friends over for a barbecue, the last thing you want is food poisoning. However, like many folks just wanting to have fun, it could be that you are taking chances," said Duitsman. "Foodborne bacteria can multiply rapidly in summer temperatures."

According to Duitsman, there are several important tips worth knowing and following to protect yourself and loved ones.

PROTECTION TIPS

For starters, keep your food safe by packing a clean cooler with several inches of ice or frozen gel packs. Cold food should be stored at 40 degrees Fahrenheit or below to prevent bacteria from growing.

"Consider packing meat, poultry, and seafood while still frozen so that they stay colder longer. However, if you are packing raw meat in a cooler, use a separate cooler to avoid juices from the meat cross-contaminating your ready-to-eat foods like veggies, fruits, and sandwiches," said Duitsman.

Third, keep coolers closed as much as possible to keep the contents cold longer. One option is to pack beverages in a separate cooler from food, so frequent openings of the cooler will not expose the food to warm outdoor temperatures.

"When traveling, place coolers in the passenger compartment of your car, not in the trunk - which will much warmer. Moreover, keep coolers out of the sun," said Duitsman.

Fifth, Duitsman says not to leave food out since it can spoil quickly at high temperatures. For example, at 90 degrees or above, food should not sit out for over one hour.

"Even at room temperature (70 degrees), food should not sit out for more than two hours. Once the food is cooked, it should be kept hot at or above 140 degrees. If you have doubts that the food has been held at the proper temperature, throw it out," said Duitsman.

Sixth, wash hands before handling food even when in outdoor situations. "If you do not have access to running water, simply use a water jug, soap, and paper towels. Carry moist disposable towelettes when no water is available," said Duitsman.

GRILL SAFETY

When grilling, Duitsman says there are some additional steps worth taking to make sure food is kept safe.

For example, when marinating raw meat, always keep the food in the refrigerator. "If you plan to use some of the marinade as a sauce on cooked food, reserve some of the marinade before adding it to the raw meat. Once added, it will not be safe to use," said Duitsman.

Second, if you plan to cook meat partially before grilling, be sure to grill or cook the food immediately so that it stays hot. It is also best to cook food thoroughly and use a food thermometer to check internal temperatures.

Finally, keep all utensils and platters clean when preparing food. "Don't reuse platters or utensils that previously held raw meat, poultry, or seafood. These will most likely be contaminated from bacteria that was on the raw food and food juices. Have a clean platter and utensils ready at grill-side to serve your food," said Duitsman.

MORE INFORMATION

For more information on nutrition contact any of these nutrition specialists in southwest Missouri: Dr. Pam Duitsman in Greene County at (417) 881-8909; Lindsey Gordon Stevenson in Barton County at (417) 682-3579; Stephanie Johnson in Howell County at (417) 256-2391 or Mary Sebade in Dallas County at (417) 345-7551. The regional office of the Family Nutrition Education Program is located in Springfield and can be reached at (417) 886-2059. Nutrition information is also available online http://extension.missouri.edu.


Source: Dr. Pam Duitsman, (417) 881-8909

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