COLLEGE STATION — As summer temperatures heat up, so do grills across the nation. But some recent media reports have people wondering if their favorite summer fares are safe to eat.
Research shows very well-done, charred meat, especially if it has a lot of fat, possibly contains minute amounts of cancer-causing carcinogens, explains Dr. Davey Griffin, a meat specialist with the Texas Agricultural Extension Service.
“But I dont think people grill enough to worry about eating a steak — as long as its not overcooked,” he adds.
Griffin says theres an easy way to avoid charring meat.
“Remove the fat on the surface of the meat. It lowers the rate of charring because flames dont leap up,” he says.
Besides, its not really cancer that people should worry about when they grill food, Griffin says. It is the possibility of food-borne illness that should give them nightmares.
“Food safety and the correct degree of doneness are what people need to be concerned about,” he warns.
Griffin offers some advice for cooking during the hot summer months.
First, keep meats cold prior to cooking. Thaw meats in the refrigerator or a cooler — not on the counter top or the picnic table.
Next, dont cross-contaminate foods. Use clean dishes every time.
“People take things to the grill on a plate, then use the plate again to carry cooked foods back,” Griffin explains. “If the plate has not been thoroughly recleaned, even though youve cooked the meat correctly, youve cross-contaminated.”
Be cautious of foods that are packaged together, such as fully cooked hot dog wieners and raw chicken breasts. “Cook the wieners like theyre raw to eliminate any bacteria from the chicken,” he says.
When youre through eating, put food up or throw it away, Griffin says.
“If the leftovers are going to be consumed later, they need to be refrigerated or put in a cooler with ice packs as soon as possible. Bacteria flourishes in the temperature danger zone, which is 40-140 degrees Fahrenheit. The quicker you get them out of those temperatures, the less potential for food-borne illness,” he adds.
The next thing the chef should ensure is that foods are cooked to the correct degree of doneness.
When grilling burgers, make sure the meat is cooked to 160 degrees Fahrenheit. Griffin suggests using a meat thermometer. Stick the thermometer in the side of the patty, making sure to measure the temperature in the center.
“A lot of times, were cooking for kids or older people and even people we dont know all that well. When youre cooking for anyone who has an immune system thats been compromised, youve got to be really careful.”
When cooking hot dogs or sausage, first read the label to see if the product is raw or fully cooked.
“If they are fully cooked, you still want to cook them to a degree of doneness but you really have to be concerned with raw products,” Griffin says.
Steaks, on the other hand, offer some leeway. The inside portion of a solid cut is essentially clean, Griffin adds, so medium rare is safe and possibly tastier to eat.
“In a project we did a few years ago, we found a tremendous amount of people who grill most meat cuts to medium and above. We also found that the palatability of lesser grades of meat is more affected by the degree of doneness. For example, if youre using ‘USDA Select’ cuts of beef, be careful not to overcook to ensure a good eating experience,” he says.
Although the type of grill someone chooses to use, like gas or electric, is based on personal preference, Griffin makes an additional recommendation — preheat it!
“I would like to see the grill surface as clean as possible. I recommend preheating the grill. Anything that is on the surface that is bacterial in nature will be killed,” he concludes.
By following these simple tips, grilled food can be fun and healthy for everyone! For more information on grilling and safe cooking times, call the United States Department of Agriculture hotline at (800) 535-4555 or log onto http://www.fsis.usda.gov. For recipes and grilling tips, try www.culinarycafe.com and www.beef.org.
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