Five Food Safety Tips for a Fun, Festive Fourth

June 28, 2019

‘Tis the season for grilling and picnicking.  Follow these tips to help everyone have a healthy holiday!

1. Marinate. 
This decreases the amount of potentially dangerous chemicals- heterocyclic amines (HCAs)- that form in meat when it is grilled. Be sure to marinate in the refrigerator and to discard leftover marinade (do not brush on meat while grilling) to avoid contaminating cooked foods.

2. Flip. 
Flipping meat often during grilling helps it cook faster, which may reduce the amount of HCAs produced.

3. Use a food thermometer. 
Check for doneness in the thickest parts:
  • Chicken: 165º F
  • Ground meat: 160º F
  • Steaks: 145º F (allow to rest for at least 3 mintues)
  • Fish: 145º F
4. More than two is bad for you.
Be sure to promptly refrigerate leftovers.  Do not leave perishable foods sit out more than two hours. 

5. Switch utensils. 
Use different utensils and trays to serve grilled meat, poultry, or seafood than you used when it was raw.  

Learn more about OAA's Nutrition Services Specialty, or contact OAA to schedule an appointment with Kelly Gombert, RDN, LDN. 
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