Health 101: Cookouts aren't entirely carefree
June 7, 2006
Herald & Review, Decatur, Ill.
Knight Ridder/Tribune Business News
Courtney Klemm
A slight breeze, clear skies and a free afternoon beckon many people around Central Illinois to a favorite summer activity: grilling out. As family and friends gather around in anticipation of juicy burgers and bratwursts, it may seem there is not a care in the world, but grilling has its health risks, nutrition experts say.
"One of the biggest concerns that people may not practice is making sure everything is cooked to the proper temperature," said Jananne Finck, University of Illinois Extension educator in nutrition and wellness. "Also, use the two-hour rule: Perishable foo ds should not be out for longer than two hours in room temperature. When food is sitting in the outdoors temperature, the two-hour rule decreases to just one hour."
According to the U.S. Department of Agriculture, outdoor-grilled hamburgers represent more than 30 percent of all hamburgers consumed at home. Outdoor grilling may be riskier, however, because patties that sit outdoors before grilling warm quickly, provid ing an opportunity for bacteria growth, and cooked hamburgers may become cross-contaminated if they are put on a plate that held raw patties.
Researchers at Kansas State University have also found that ground beef browns at different rates, so browning alone, which was long considered the means of determining ground beef to be cooked, is no longer an accurate indicator of doneness.
"The use of a meat thermometer is what I really encourage people to do," Finck said. "Make sure the inside of the very middle of the meat is to the required temperature."
The Kansas State University Research and Extension offered some advice to those planning on grilling out this season:
Allow plenty of time to prepare the grill and cook foods completely.
Avoid cross-contamination: Use separate plates, platters, bowls, cutting boards and utensils for raw foods and cooked foods.
Wait until grilled foods are ready -- or almost ready -- to eat before removing perishable salads and condiments from the refrigerator or cooler. If foods are allowed to sit out on a picnic table unnecessarily, the risk of contamination increases.
Wash fresh fruits and vegetables, including leaf lettuce, which can host Salmonella.
Keep food covered and out of direct sunlight.
Clear picnic tables within 60 minutes of serving. Cover and chill leftovers or discard them rather than risk food-borne illness.
Clean the grill after each use.
Wash hands frequently. If soap and water are unavailable, an alcohol-based hand sanitizer is a good substitute.
Courtney Klemm can be reached at cklemm@herald-review.com or 421-6968.
Is it done yet?
Use a food thermometer to be sure-
USDA Recommended Internal Temperatures
Steaks and roasts: 145
Fish: 145
Pork: 160
Ground beef: 160
Egg dishes: 160
Chicken breasts: 165
Whole poultry: 165
