Grillmasters Get a Food Safety Lesson
Two Sides of Grilled Food
What You Can Do to Be Safe
- Trim the fat. To minimize the PAHs from forming, trim as much fat as you can from the meat.
- Marinate. Some studies suggest that marinating meat before grilling may reduce the formation of HCAs.
- Precook. Pop the meat in the microwave to partially cook it before grilling.
- Use smaller cuts of meat. Smaller cuts take less time to grill. You can also flip your food often, which can further shorten grilling time.
- Remove charred parts. After grilling, cut off any charred parts from the meat.
- Eat your fruits and veggies. Add variety to your meals by grilling fruits and veggies instead of meat. Vegetables do not produce HCAs.
Other Ways to Be a Safe Grillmaster
- Frequently wash your hands and surfaces. This can prevent cross-contamination of bacteria, like E. coli.
- Use separate plates. Use one cutting board for raw meats and a clean one for other foods in order to reduce bacteria crossover. Be sure to use separate plates, utensils, and platters for raw and cooked foods. For instance, if the raw steaks are carried out on a platter and tongs are used for placing them on the grill, you must use a new clean platter and tongs for taking the cooked steaks off the grill when they are done.
- Keep the temperatures appropriate. Meats should be refrigerated while marinating and up to the point of being cooked. When the grilling starts, be sure the internal temperature of meats is appropriate to kill bacteria. Use a meat thermometer to check internal temperatures. Leftovers should be refrigerated immediately and tossed if left out more than one hour in hot temperatures.
|Cooked whole poultry||165°F|
|Cooked chicken breasts||165°F|
|Cooked ground meat||160°F|
|Cooked beef, veal, lamb roasts, and chops||145°-160°F|
|All cuts of cooked pork||160°F|
A Simple Meal on the Grill
Marinated Flank Steak
|Cooking oil||1/3 cup|
|Soy sauce||1/3 cup|
|Red wine vinegar||1/3 cup|
|Lemon juice||2 tablespoons|
|Worcestershire sauce||1 tablespoon|
|Dry mustard||1 teaspoon|
Corn on the Cob
Warm Garlic Bread
Grilled Fruit Kabobs
|Melted butter||1/4 cup|
|Brown sugar||2 tablespoons|
|Fresh lime for grated lime rind and lime juice||1 fresh lime|
American Dietetic Association http://www.eatright.org/
Canadian Council on Food and Nutrition http://www.ccfn.ca/
Dietitians of Canada http://www.dietitians.ca/
A backyard chef's guide to healthy grilling. American Cancer Society website. Available at: http://www.cancer.org/Cancer/news/Features/a-backyard-chefs-guide-to-healthy-grilling. Published July 1, 2010. Accessed May 19, 2011.
Barbecue and food safety. Food Safety and Inspection Service website. Available at: http://www.fsis.usda.gov/factsheets/barbecue%5Ffood%5Fsafety/index.asp#15. Updated April 25, 2007. Accessed May 19, 2011.
Brown E. Father's Day grill tips. Star Chefs website. Available at: http://www.starchefs.com/GrillTips/98/tips.html . Published 1998. Accessed May 19, 2011.
Calories in chicken and meat. Weight Loss Resources website. Available at: http://www.weightlossresources.co.uk/calories/calorie%5Fcounter/chicken%5Fmeat.htm. Accessed May 19, 2011.
Grilling and cancer: rating the risk. American Institute for Cancer Risk website. Available at: http://www.aicr.org/site/News2?page=NewsArticle&id=10139&news%5Fiv%5Fctrl=0&abbr=pub%5F. Published July 2006. Accessed May 19, 2011.
McDonald's USA nutrition facts for popular menu items. McDonald's website. Available at: http://nutrition.mcdonalds.com/nutritionexchange/nutritionfacts.pdf. Accessed May 19, 2011.
Salmon CP, Knize MG, Felton JS. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken. Food and Chemical Toxicology. 1997;35:433-441.
Turn down grill heat on cancer risk. DukeHealth.org website. Available at: http://www.dukehealth.org/health%5Flibrary/news/duke%5Fmedicine%5Fnews%5Fhealth%5Ftip%5Fturn%5Fdown%5Fgrill%5Fheat%5Fon%5Fcancer%5Frisk. Accessed May 19, 2011.
- Reviewer: Brian Randall, MD
- Review Date: 05/2011 -
- Update Date: 05/19/2011 -