Grill Safely This Summer: Food Safety Tips for Memorial Day and Beyond
Memorial Day is often seen as the unofficial kickoff to summer. And what better way to celebrate than pulling out the grill and inviting friends and family over for a cookout? Grilling is a great way to keep your kitchen cool and enjoy the classic summer favorites like burgers, grilled chicken, seafood, and vegetables.
But while you fire up the grill, don’t forget: warm weather and outdoor cooking can increase the risk of foodborne illness. Therefore, keeping food safety in mind can help you and your loved ones enjoy a safe and delicious summer.
Thaw Safely
Always keep meat, poultry, and seafood cold until you’re ready to use them. Harmful bacteria that cause foodborne illnesses multiply quickly at room temperature, and leaving raw items on the counter or in the sink allows bacteria to grow to dangerous levels. This risk increases in warmer weather. When the temperature reaches 90°F or higher, food can become unsafe in as little as one hour.
Plan ahead when thawing:
- Thaw food in the refrigerator. Depending on size, most items will defrost within 12–24 hours.
- Place items on a plate or shallow tray and store them on the lowest shelf to prevent juices from dripping onto other foods. This will help reduce the risk of contaminating other items in the refrigerator.
If using the microwave to thaw foods, cook immediately afterward. Microwaves heat unevenly, which means parts of the food may start to cook while others simply warm. This uneven temperature can allow bacteria to multiply quickly if the food is not fully cooked immediately.
Marinating Matters
Marinating adds flavor and can tenderize meat, poultry, seafood, or vegetables, but it must be done safely.
- Always marinate in the refrigerator. Leaving marinating foods at room temperature significantly increases the risk of bacterial growth.
- Recommended marinating time. A marinade is a savory, typically acidic sauce used to soak meat, poultry, seafood, or vegetables to enhance flavor and tenderize the texture. Most marinating recipes recommend a duration of six to 24 hours. Marinating for longer periods can cause the marinade to break down the meat fibers too much, resulting in a mushy texture.
- Marinating: Important safety tip. Do not reuse marinade sauces that have been in contact with raw meat or poultry on cooked food unless it has been brought to a full boil first to kill any bacteria. If you want to use marinade for basting or as a sauce, set aside a portion before adding raw ingredients.
Cook to Safe Temperatures
Don’t rely on color alone to judge doneness in meat or poultry. Meat can turn brown before it reaches a safe internal temperature. The only reliable way to ensure food is safely cooked is to use a food thermometer.
Minimum safe internal temperatures:
- Beef, pork, veal, lamb (steaks, roasts, chops): 145°F (63°C), followed by a 3-minute rest
- Ground meat (beef, pork, veal, lamb): 160°F (71°C)
- Poultry (all types, including ground): 165°F (74°C)
Never partially grill meat or poultry with the intention to finish it later. This practice allows bacteria to thrive and significantly increases the risk of foodborne illness.
Enjoy Summer, Safely
Grilling is one of the joys of summer! It is fast, flavorful, and keeps the heat outside where it belongs. Following these simple food safety practices, you can protect your family and friends from foodborne illness and make the most of your summer cookouts.
Have a safe and tasty grilling adventure!
SOURCE: Diane Reinhold, MPH, MS, RDN, Nutrition and Wellness Educator, University of Illinois Extension serving Jo Daviess, Stephenson, and Winnebago Counties.
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