(Food-Beverage-News.Com, June 05, 2015 ) South Riding, VA -- With warmer weather conditions just round the corner, many barbeque enthusiasts will be firing up their grill. Summer is a typical time of making enjoyable memories and scrumptious meals. However, if meals are not prepared appropriately, it could cause foodborne illness.
According to the USDA Food Safety & Inspection Service, foodborne disease hits the highest point during the summer season, as harmful bacteria are inclined to develop faster in warmer, more humid weather. Thus, food safety is very important since every food has some extent of foodborne disease risk accompanying with it. Kiserena shares the following food safety guidelines to help consumers keep food safe when preparing summertime favorite.
Preparing foods for the grill Completely thaw poultry and meat in the refrigerator before grilling to cook it evenly. Do not thaw raw meat in a sink or on a countertop. Thawing at room temperature boosts the risk of bacteria growth at the meat surface, even though the inner parts may still be chilled.
Marinate food in the refrigerator, not on the counter, so as to avoid bacteria growth. Throw away leftover marinade. Do not use it on cooked food as a dipping sauce or dressing because it could hold bacteria.
Avoid using the same utensils, basting brushes and platters for both raw and cooked meats. Raw meat juices may contaminate cooked foods. Wash hands thoroughly before and after food preparation.
Cooking foods on the grill Use a quick read food thermometer to make sure the meat is completely cooked. Cook meat to appropriate internal temperatures by using this guide: • Beef, pork, veal and lamb: 145°F (Allow three minutes to rest before eating). • Chicken—165°F • Ground meats—160°F
Barbecues and picnic cookouts Keep foods, such as cooked hotdogs or hamburgers, cheese slices, condiments and others, covered with a clear cover or wrap so as to prevent flies from landing and spreading their microbes.
Storing and consuming leftover foods After cooking is complete, leftovers should be stored in the refrigerator within 2 hours. Divide leftovers into smaller parts and store them in shallow, sealed containers. Leftovers should be consumed within 3-4 days.
If large amounts of food are left, consider freezing for later consumption. Do not wait until the leftovers have been in the refrigerator for several days to free. Consume frozen leftovers within 6 months. Reheat leftovers to 165°F, and never taste any leftover food that smells or looks strange.
With these simple guidelines, Kiserena hopes consumers will have additional peace of mind when firing up the grill this summer.
About Kiserena LLC
Kiserena Inc. is dedicated to finding and offering top quality items that are sought-after and appealing. The items currently offered include Chamois Towel, digital thermometer, loom kit, new chalkboard labels, phytoceramides, and new spy car key camera. The company has established itself as a brand known for a commitment to thoughtful, top-quality and intuitively designed products.
