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Unsafe Foods To Skip At Summer BBQs
HuffPost • • business
Key Points:
- Food safety experts emphasize the importance of using a digital meat thermometer to ensure meats like burgers, poultry, and steak reach safe internal temperatures that kill harmful pathogens such as E. coli and salmonella.
- Cross-contamination is a major concern at barbecues; experts advise against placing cooked meat back on plates that held raw meat or using the same utensils without cleaning, as this can spread dangerous bacteria.
- Cold foods like salads must be kept at or below 40°F, and hot foods should be kept warm to prevent bacterial growth; perishable foods left in the "danger zone" (40-140°F) for more than two hours (or one hour if above 90°F) should be discarded.
- Vegetables should never be marinated with leftover meat marinade or cut on the same surfaces as raw meat without thorough cleaning, to avoid transferring harmful bacteria and risking foodborne illness.
- Frequent hand washing and sanitizing of surfaces, utensils, and plates—especially those used for raw meat—is crucial to prevent cross-contamination and ensure barbecue food safety.
