Just in time for Memorial Day grilling, one more thing to worry about:
Don't let food poisoning put the kibosh on your barbeque
From WTOP in Washington DC: "After a long tough winter, a welcome three-day weekend is here, and many of us will invite family and friends over for a good old-fashioned cookout.
But there is no faster way to end a party than by serving up a case of food poisoning."
Here is the advice to keep you from getting sick from your own cooking.
1. keep raw meet and fish separate from cooked items, and separate from veggies and fruit.
2. After you put the burgers on the grill, make sure you take the plate back in the house and bring out a clean one for the cooked meat. If you fail to do that and put the cooked meat on the plate, "you've done what is called cross contamination.
3. If you want to be extra safe and just careful across the board, I just go in and rinse them under hot, sudsy water bring them back out and use them as things are cooking
4. "the number one thing that grillers are being told this weekend is to cook your burgers well done
5. When the grilling is done, and the eating has begun you need to keep an eye on the clock because bacteria grows at room temperature. With that in mind "two hours is the maximum amount of time that you want items to sit out. And if it is an especially hot day, that time limit should be reduced to an hour.
6. To decrease the chances of your food going bad, use smaller dishes and refill as you go. Also, consider putting side items on ice as that will allow you to leave them out longer