Never grill your meat or chicken like that, USDA warns
It might seem like a good approach, but that could make you sick.
When you meet a large group for a barbecue, it can feel overwhelming to get all your burgers, hot dogs, chicken and other accompanying dishes ready and be able to enjoy time with your friends and family. But if you plan to take a particular shortcut to try to get aHead starts on the barbecue This weekend, the United States Department of Agriculture (USDA) has a warning for you. Read it to find out what they say you never do the next time you miss the grill.
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Never grumble meat neither poultry and finishing cooking later, USDA said.
If you thought you could start grumbling early, do them part of your burgers and partially cooked chicken, put them in the fridge, then finish them later, you are mistaken. In his advice on grill safety, the USDA says "Never take part partly with meat or poultry and finish cooking later. "
Partially cooking your food on the grill, you leaveFester harmful bacteria, which could cause a disease of food origin. "Never brown or cook the meat or poultry to refrigerate and finish later, because all the bacteria present would not have been destroyed," says the USDA in a FAQ.
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If something you are grilled is labeled as "ready to cook", treat it as if it were gross.
In addition to being wary of partially cooked meat or poultry, beware that frozen products labeled as "cook and serve", "ready to cook" or "baked" must also be cooked completely to be cautious. to eat.
"Although frozen products may seem pre-cooked or brown, they must be handled and prepared as raw and carefully cooked food," says USDA.
Do not count on the color to tell you if your food is over.
You probably tend to determine if your beef is based on its color on a red scale (which means rare) in Brown (it is done well). But the USDA says that the grill must "remember thatThe color is never a reliable indicator security and cooking. "
And this applies to steaks and burgers. "More than 25% of hamburgers canTurn the brown inside before they are completely cooked, "The USDA Administrator of Food Security and Inspection Service (FSIS)Paul Kieckersaid in a statement. "Although your grilled foods can look over, foodborne diseases causing germs are not killed until the safe internal temperature has been reached."
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Know the temperatures that all your foods must reach in order to be safe to eat.
Determine if your food has reached or not a safe internal temperature, the USDA expects all heads working to the grill shouldAlways use a thermometer. For beef, pork, lamb and calf, the minimum safety temperature is 145 degrees Fahrenheit with a rest period of three minutes; Ground meat - whether beef, pork, lamb or veal must reach 160 degrees Fahrenheit; And poultry, whole or on the ground, should be 165 degrees Fahrenheit.
"Do not let the food origin disease ruin cooking,"Sandra EskinThe member for the USDA under Secretary of Food Security said in a statement earlier this summer. "Follow the guidelines for food safety such as washing your hands, carefully cook your food and check the food temperature with a thermometer."
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