Safety Concerns For Grilling This Summer

Monday, May 18th, 2009 at 4:02 pm

by Chris Channing

Preparing meat for grilling is more advanced than what those new to grilling would think. Even grilling itself has a few rules in order to keep the end result safe to consume. If you are somewhat new to the idea of grilling meat, you will have to go through a crash course in safety measures before grilling.

Grilling requires that you prepare your meat correctly. If you have decided to expand on the flavor of the meat by using a marinade, you will need to follow proper safety instruction. Keep the meat stored away from the door of the refrigerator to keep it cold, and ensure that the refrigerator is at least 40 degrees or lower. Marinades should only sit a few days maximum.

The cutting board you use to chop or slice meat can pass on contaminants to other meats or vegetables if you reuse it. You should make an effort to clean the cutting board after using it each food type to prevent disease from spreading from one food type to another. Use warm water and common dishwasher soap to get the stains and threats out for good.

The way you eat now will have a large effect on your body years from now. It is best to eat lean and get plenty of exercise, as doctors will undoubtedly tell you. Red meat has a bad reputation for being loaded with fatty content, but you can cut down on this fact by slicing out any visible fat regions. This prevents fat from grilling into the meat or being consumed directly.

Oddly enough, grilling your steak over a flame is a bad idea. Some grilling experts believe that it is necessary for sealing in flavor, but if done incorrectly it can char the steak. Char is known to be a carcinogen if consumed in moderate quantities. It is best to steer clear from the substance as best you can, which would include cutting out char or keeping steak away from a direct flame.

Above all else, make sure you have cooked the meat well enough that you won’t have to worry about eating raw meat. The surest method of becoming ill is to eat meat that has not been cooked all the way through. Use a knife to gently cut into the meat and note its color. Also use your thumb to measure the texture of the meat. It’s better to slightly overcook than undercook your family’s meal.

Final Thoughts

A cookbook may have more tips for your grilling endeavors. If not, consult a parent or a close friend to show you the ropes in grilling meat to perfection. Learning things on your own is plausible, but you are more apt to make mistakes and risk certain dangers.

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