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Show Dont invite bacteria to holiday cookout grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing. Foods defrosted in the refrigerator can be refrozen before or after cooking. Microwave defrost only if the food will be placed immediately on the grill or in the oven. Meat in airtight packaging may be defrosted in cold tap water, changing the water every 30 minutes as it continues to thaw. Foods defrosted by Staff Sgt. Tracey Ausara Public Health Everyone loves to hit the great outdoors during the warm weather and for most of us, food plays a large part in our summer activities. But it is important to remember that warm temperatures, while ideal for picnics and barbecues, also are an inviting environmentfor bacteria and other pathogens in food to multiply rapidly and cause food-born- e illness. Foodborne illness cases peak during the warm summer months so take special precautions and practice safe food handling when preparing perishable foods such as meat, poultry and seafood, and egg products. Even for a short period of time, perishable food is very susceptible to bacteria growth. By simply packing your food in a cooler with lots of ice, you greatly reduce the threat of foodborne illness. When trav- eling with food, pack perishable foods directly from the refrigerator or freezer into a cooler to keep them cold. Consider carrying drinks in a separate cooler to avoid opening the food cooler frequently. This will minimize bacterial growth. To prevent from raw meat, poultry or dripping juices, put seafood into sealed plastic bags. During cross-contaminati- on food preparation, meat, chicken and seafood should not be left out at room temperature for more than two hours. On hot days when temperatures are 90 degrees or higher, reduce that time to one hour or less. Use these safety guidelines for grilling and smoking meats: Completely thaw meat or poultry before in the microwave or by the cold water method should be cooked before refreez-in- g because they may have been held at temperatures above 40 degrees allowing harmful bacteria to grow. Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during cooking or as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it Dont reuse the marinade from raw meat or poultry on cooked food unless its boiled first to destroy any bacteria. Some people like to cook food partially in the microwave oven or stove to reduce grilling time. Some like to partially grill meats to give it that smoky flavor, and then refrigerate or freeze the food to complete the cooking at a later date. Holding partially cooked food isnt recommended because any bacteria present wouldnt be meat destroyed. If you choose to pre-coo-k or poultry, do so immediately before grilling. Once food is on the grill, cook until it reaches a safe temperature as determined with a meat thermometer. during preparation, Cross-contaminati- grilling and serving is a prime cause of foodborne illness. Grilled foods should never be carved on a cutting board that was just used for cutting up raw meat and poultry. The board would likely bear raw meat juices, which contain bacteria, and must be thoroughly cleaned before using again. Both wooden and plastic cutting boards can be cleaned in a dishwasher; washed in hot, soapy water; and sanitized with a solution of one teaspoon of chlorine bleach to each gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Then rinse and air dry or pat dry with fresh paper towels. If the cutting board is excesgrooves, sively worn or has it should be discarded. ' Pack clean, soapy sponges, cloths and wet towelettes for cleaning food preparation surfaces and hands. Be sure there are plenty of clean utensils and platters to keep raw foods and their juices separate from cooked foods. Dont use the same platter and utensils for raw and cooked meat and poultry. Bacteria present in raw meat or juices can contaminate cooked meat, which is a prime cause of foodborne illness. Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat hard-to-clea- n thermometer to be sure the food has reached a safe internal temperature. Whole poultry should reach 180 degrees; breasts, 170 degrees. Hamburgers should reach 160 degrees. Beet veal, and lamb steaks, roasts, and chops can be cooked to 145 degrees. All cuts of pork should reach 160 degrees. When using a sauce, apply during the last 15 to 30 minutes of grilling to prevent excess browning or burning After cooking meat and poultry on the grill, keep it hot until served. Keep the cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they would eventually overcook. At home, the cooked meat can be oven, in a chafing kept hot in a dish or slow cooker, or on a warming tray. At home, store leftovers in the refrigerator or freezer within two hours of taking food off the grill. Leftovers that have been off the grill for less than one hour can be if safely transported home in a cooler theres plenty of ice in the cooler. Discard any food left out more than two hours. For questions concerning food safety, contact Public Health at Ext or Ext 200-degre- e 17 KFJIlSMimENXiimiOTK THE: US Up To ADVANCE TIL PAYDAT CASH ADVANCE CENTERS N?nI!0pcL NO CREDIT NO PROBLEM NO HASSLE Clearfield, 595 s. state st. 801:774-399- 9 Now Open North Salt Lake, 470 E, ,1100 S. 801-295-83- (Across from t xr EXTRA CASH $ NOW $ Cant . INSTANT CASH U 1A need W At wait until payday, We Make Today Your Next PAYDAY. 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