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From the Store: Home First

When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination, put packages of raw meat and poultry into plastic bags. Cross-contamination happens when raw meat or poultry juices drip on other food. Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 degrees. At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

Thaw Safely

Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating

A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria. Soak to enrich its flavor or to tenderize it.

Keep Cold Food Cold

Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean

Be sure there are plenty of clean utensils and platters. To prevent food borne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. If you are eating away from home, find out if there is a source of clean water. If not, bring water for preparation and cleaning. Or pack clean clothes and wet towelettes for cleaning surfaces and hands.

Cook Thoroughly

Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, lamb steaks, roasts and chops can be cooked to 145 degrees Fahrenheit. Hamburgers made of ground beef should reach 160 degrees Fahrenheit. All cuts of pork should reach 160 degrees Fahrenheit. All poultry should reach a minimum of 165 degrees Fahrenheit. Never partially grill meat or poultry and finish cooking later.

Reheating

When reheating fully cooked meats like hot dogs, grill to 165 degrees Fahrenheit or until steaming hot.

About the author: Suzie Brown

Sue Brown served as UNL Extension Educator for 37 years in Adams County. Her area of emphasis was food safety, nutrition, community development and clothing and textiles. She enjoyed serving the public with information for daily living and use. She continues to be active in the community.