cooking instructions on the meat packaging to find out the appropriate temperature for cooking and doneness.”
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Tips for healthy grilling
Here are some more tips for healthy grilling:
- Buy meat and poultry last when you go shopping and separate them from other food to avoid cross-contamination. Do the same thing when you put the food in the fridge.
- Freeze meat if you aren’t going to cook it promptly.
- Thaw frozen meat completely. The refrigerator is a good place to thaw meat. Or use the microwave’s defrost setting, but just make sure to grill the meat right away.
- Marinades used before cooking can reduce cancerous chemicals in meat. But, don’t marinade or defrost meat on the counter. And, don’t reuse marinade that had raw meat in it for dipping.
- Scrub the grill with hot soapy water before you use it, and do the same thing for any dishes, brushes, utensils, and so on if you’re using them for more than one kind of raw or cooked meats.
- Consider pre-cooking meats in the microwave for two to five minutes to reduce cancerous chemicals.
- Cook hamburgers to at least 160 degrees Fahrenheit and chicken to at least 170 degrees. Check the temperature of the thickest part of the meat with a meat thermometer.
- It’s also important not to char or blacken meat.