Barbequing food requires a few rules. As with any food preparation, wash your hands before and after handling food. Use hand sanitizer or sanitizing wipes if you don't have access to a sink.
Use a meat thermometer, inserted into the center of your meat. Steaks grill at 145 degrees, pork at 160 degrees, and poultry at 165-175 degrees. A word of caution-barbequing meats can create heterocyclic amines (HCAs) , a carcinogenic compound. Minimize charring your food and clean your barbeque after cooking. Studies have shown that people who eat well-done or charred meat are three times as likely to get cancer. Marinating meats before grilling them can reduce toxic compounds by 90 percent.
Don't transfer bacteria from the raw foods to the cooked foods with utensils and plates. Have two sets for them. Also avoid contaminating the food with harmful chemicals like lighter fluid. Buy all-natural types of briquettes that don't contain additives.
Lastly, bacteria such as e,coli and salmonella can thrive in temperatures over 90 degrees, so don't leave them out for more than an hour.
Bon appetit and enjoy outdoor cooking. draft 12:23:00 PM by Hygienist Delete
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