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Critical Days of Summer: Grilling season also time for foodborne illnesses

  • Published
  • By Master Sgt. Lynard Slaton II
  • 87th Air Base Wing Ground Safety NCOIC
JOINT BASE McGUIRE-DIX-LAKEHURST --  It's summertime and the cooking is easy. Just get out the barbecue sauce and prepare for months of outdoor grilling and eating. But the grilling season also comes with an increase in foodborne illnesses. 

Each summer, according to the Centers for Disease Control and USDA, food safety-related illnesses increase more than 150 percent. Caused by consuming contaminated foods or beverages, foodborne diseases include the bacteria Campylobacter, Salmonella, and E. coli O157:H7. 

Here are some simple tips to make sure that every summer BBQ -- at the beach, picnic or in your own backyard -- is a safe one: 

Pack your foods carefully: Use an insulated cooler with ice packs. If you prefer a picnic basket, make sure you first line the basket with a plastic bag to help retain the cool temperature. You would be surprised to see just how quick the temperature changes -- and that means the foods' temperature as well. Be sure to keep your cooler and all foods in the passenger compartment and out of direct sunlight. Most trunks are not air cooled and can raise the temperature of your foods to well over 100 degrees. 

Wrap your foods properly -- and don't cross contaminate: Use plastic Tupperware-type containers or Zip-Lock bags to separate foods and securely seal them. Avoid paper bags, aluminum foil or plastic wrap where the foods can leak and cross contaminate other foods. Never put raw and cooked foods of any kind together --- or even on the same plates. If you are using a marinade never use the leftover sauce on cooked meats -- you run the risk of spreading the bacteria from the raw meats (and brush)] on the cooked meat. Never store raw fish, pork, or chicken together. 

Wash, wash, wash: Wash your hands thoroughly with hot soapy water before cooking, after handling raw foods and before handling cooked foods. Cross contamination is one of the biggest sources of food safety problems -- and washing up prevents problems. If you are not near running water you can use a waterless cleaner such as Purell, which kills germs and bacteria instantly. Also, fill a spray bottle with water and one tablespoon of bleach to keep handy to wipe off surfaces and utensils. Wipe dry with a heavy duty paper towel and throw those germs away -- don't use cloth towels that help germs breed and multiply. 

Make it hot: Make sure all meats are cooked thoroughly. And be sure your grill is hot before you cook. Electric grills should be heated at least 15 minutes prior to cooking and gas grills at least 10 minutes. Don't rely on a visual image thinking that meats that are brown are thoroughly cooked. Use a meat thermometer to test the internal temperature -- ground beef to 160 degrees, steaks and roasts to 150, poultry to 180. If you are barbecuing fish make sure it is cooked thoroughly and be especially careful with shellfish. 

Make it cold: Refrigerate leftovers as soon as you can -- no more than one hour after cooking, especially when it's warm outside. 

Enjoy summertime eating -- and remember you can eliminate most food safety hazards by just practicing these simple tips. For more great BBQ tips and food safety information go to the Partnership for Food Safety website www.fightbac.org.