As the 4th of July approaches, the smell of barbecue marks the start of festivities where family and friends gather for a quintessential American cooking pastime.
Besides fireworks, food is the most important part of Independence Day celebration. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) urges everyone to take food safety measures during food preparation to ensure a safe and enjoyable holiday.
“The Fourth of July is a great time to use the grill and smoker to prepare delicious meat and poultry,” said Undersecretary of Food Safety Dr. Emilio Esteban. “Whichever method you use, reduce the risk of foodborne illness by using a food thermometer to measure the safe minimum internal temperature, and reduce cross-contamination by using separate utensils for raw and cooked meat and poultry.”
Here are some essential grilling and smoking food safety tips from the USDA to keep in mind during your festive cookout:
1. Defrost meat or poultry first
Smoking uses low temperatures to prepare food, and frozen food takes too long for bacteria to multiply. Although frozen foods can be grilled safely, they take longer and may cook unevenly.
2. Marinate in the refrigerator
Marinating tenderizes and flavors meat and poultry before grilling and smoking. Always marinate in the refrigerator, not on the counter. If you are basting meat and poultry while grilling or smoking and want to use some of the marinade as a sauce, set aside some of the marinade that has not been in contact with the raw meat or poultry. If you are using a marinade that has already been used on raw meat or poultry, cook it first to destroy harmful bacteria.
3. Keep raw meat and poultry separate
Use different cutting boards and utensils for raw meat and poultry and foods that are fully cooked or ready to eat to avoid cross-contamination with bacteria.
4. Store the smoker and grill at a safe temperature
If you use a smoker or grill to smoke meat, you will need two types of thermometers: one for the food to determine the safe internal temperature and an oven-safe thermometer to check that the air temperature in the smoker or grill is between 225 and 225° C stays. 300 degrees F during the cooking process.
5. Cook meat to a safe internal temperature
- Cook all raw steaks, chops and roasts of beef, pork, lamb and veal to a minimum internal temperature of 145 degrees F before removing the meat from the heat source. For safety and quality, let the meat rest for at least three minutes before carving or consuming it.
- Cook all raw ground beef, pork, lamb and veal to an internal temperature of 160 degrees F.
- Cook all poultry to a safe minimum internal temperature of 165 degrees F.
The USDA emphasizes the importance of using a food thermometer to ensure meat reaches the correct internal temperature, reducing the risk of foodborne illness.
For those with questions about food safety, the USDA offers several resources:
- Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
- Email questions to MPHotline@usda.gov.
- Chat live on www.ask.usda.gov from 10am to 6pm Eastern Time, Monday through Friday.
For a safe and enjoyable 4th of July, remember these food safety tips and ensure your grilling and smoking practices keep everyone happy and healthy. Have fun grilling!
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