Barbecue season prompts warning from health unit

With spring here and summer just around the corner, more residents are heading outdoors to light the barbecue and grill some savoury delights.

Safe grilling does, however, involve much more than preparing the best marinade and choosing choice cuts, according to the Sudbury and District Health Unit.

Food safety needs to be on the menu, too, to avoid making yourself or others sick.

For a safe grilling experience, start by purchasing your food from safe sources. This means buying from licensed, inspected vendors. Food recalls are common and are issued by the Canadian Food Inspection Agency (CFIA).

Listen to media reports for recalls that might be for food that you have in your refrigerator or freezer.

If a food item is recalled, don’t use it, and return it to the supplier. Recalls are also posted on the CFIA website.

When you get home from the store, immediately put raw meat in the refrigerator. Place the meat in a deep dish or plate on the lowest shelf to avoid having liquid drip and contaminate other foods. Keep meat refrigerated at 4 C (40 F) or colder until you are ready to cook.

Food safety experts often refer to the “Danger Zone,” which is a temperature range between 4 C (40 F) and 60 C (140 F).

Dangerous bacteria can quickly grow on raw meat and prepared foods left in the danger zone, increasing the risk of food poisoning. If you are using frozen meat, start by thawing it in the refrigerator — never let it thaw at room temperature. Thawing meat at room temperature puts it in the danger zone.

Don’t rinse raw meat either: the water splatter could contaminate other surfaces and food. Thawing in the refrigerator keeps the meat at a safe temperature.

You should also keep food safety in mind when preparing and storing salads and other ready-to-eat foods, which can also spoil quickly in the danger zone.
For example, keep salads refrigerated or in a cooler with ice packs until you are ready to eat.

Before you start handling any food, always wash your hands. Do the same after handling raw meat or other raw foods, and after using the toilet.

To reduce bacteria and help lower the risk of foodborne illness, clean and then sanitize food preparation surfaces such as countertops, cutting boards, and utensils.

Bacteria that cause food poisoning can live in undercooked meat. Cook your meat until it reaches the specific temperature listed in the chart below. Bacteria will be killed at these temperatures. Always use a food thermometer to check the internal temperature.

To be safe, the internal temperature must reach:
- Whole poultry - 82 C (180 F)
- Poultry pieces or ground poultry - 74 C (165 F)
- Pork and pork products - 71 C (160 F)
- Ground meat (other than poultry) - 71 C (160 F)
- Fish - 70 C (158 F)
- All other hazardous foods - 74 C (165 F)

Posted by Arron Pickard