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It is summer! Some things that come to mind when I hear the word summer are; pool, beach, no school, hot, gardening, fresh fruits and vegetables, and cookouts. Cookouts are a tradition of summer to many people and are a fun way to get together with family and friends. However, summer cookouts can be dangerous in regards to food safety if we are not handling our food properly. Here are some tips on how to make sure you have a safe and happy summer cookout.
Marinating Food Safety
Marinate food in the refrigerator. If the marinade is to be used at a sauce, save fresh marinade that hasn’t touched raw meat in a separate container.
Grilling Food Safety
When preparing food for the grill, wash hands and surfaces after contact with raw food. Use separate utensils and cutting boards for raw and ready -to -eat or cooked food. Thaw foods safely using the following methods:
- Refrigerator – food should be at 41 degrees F. or colder
- Cool water – submerge food in package in sink or container of cool water, changing every 30 minutes
- Microwave – cook food immediately after
- Cooking – Part of the cooking process. Allow at least 50% longer time to cook through.
Checking color, texture or taste are not indications that food is fully cooked. If contaminated food is consumed raw or undercooked, there is a higher risk of foodborne illness. Measure the internal temperature of the food by inserting a food thermometer into the side of steaks or burgers to the very center.
Grilling Safety Temperatures
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Opaque in color – use this for shrimp, crab, crawfish, lobster, and scallops
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145 degrees F. – whole cuts of beef, pork, veal, lamb, and fish
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155 degrees F – ground or tenderized meats ,except poultry
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165 degrees F – Poultry (ground or whole) or stuffed products
Harmful bacteria grow fastest between 41 degrees F and 135 degrees F. Perishable foods such as those containing animal products, cooked vegetables and grains should be tossed or composted after four hours at room temperature or one hour if the outdoor temperature is over 90 degrees F.
Summer cookouts are a wonderful way to spend time with family and friends and make lasting memories. Adhering to the guidelines above will help you have a food safe summer cookout.
Below are some summer time recipes from the N.C. Cooperative Extension Local Food Program.
Lemon Basil Summer Squash
2 medium zucchini, washed
2 medium yellow squash, washed
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon black pepper
2 cloves of garlic, minced
1/2 cup fresh basil, chopped
2 tablespoons chopped fresh oregano
1/2 cup shredded parmesan cheese
Directions:
Using a vegetable peeler or a mandolin, peel zucchini, and yellow squash into ribbons and place the ribbons in a large bowl. In a small bowl, combine the oil, lemon juice, pepper, and garlic. Mix well. Pour the oil mixture over the vegetables and stir until combined. Add the basil and oregano and toss to combine. Top the mixture with parmesan cheese.
Minted Watermelon Salad
4 cups of watermelon, cubed
1 small cucumber; washed and sliced
1/4 cup fresh shredded mint leaves
1 tablespoon of lime juice
Directions:
In a medium bowl, add watermelon, cucumber, and mint. Mix well. Stir in lime juice and serve cold.
Tip: This fresh summer salad goes well with many grilled foods and meats, such as grilled chicken or hamburgers. |
