Make it fun in the sun - Yale-New Haven Hospital

What comes to mind when you think of summer fun? Swimming, fireworks and, of course, barbecues! The last thing you want to worry about when kicking back with friends and family is someone getting food poisoning at your party.

The National Institutes of Health estimates 76 million people each year contract a foodborne illness, leading to 325,000 hospitalizations and 5,000 deaths. The most prominent symptoms of a foodborne illness are nausea, vomiting or diarrhea. They most severely affect children, the elderly and those with weakened immune systems. Test yourself on the quiz below and see what you can do to keep the invisible threat at bay for your next barbecue.

True. Steaks can be cooked medium-rare (145°F) to well done (170°F). However, hamburgers or ground beef must be cooked to an internal temperature of at least 155°F. The reason? During the processing of raw meat, the exposed surfaces have the potential to become contaminated. Since the inside of a steak has not been exposed, it does not have to be heated to as high a temperature to destroy harmful microorganisms. Keep in mind that the only failsafe way to ensure that your meat is done is to test it with a thermometer, available at supermarkets and specialty kitchen stores. Make sure to insert the probe into the center of the thickest part, away from bone or fat. Avoid charring meat as well, since this produces cancer-causing compounds. The table below includes safe cooking temperatures for common barbecue items.

Food Item	Internal Temperature
Beef • Hamburger • Steak	155°F 145°F medium-rare 160°F medium 170°F well done
Pork • Sausage • Hot dog • Pork chop	165°F 155°F 145°F
Chicken and poultry • Turkey burger • Chicken breast	165°F 165°F
Fish	145°F

2.	False. Thawing or marinating meat at room temperature gives bacteria a great environment to grow and potentially cause problems later. Common culprits in raw meat include Campylobacter, Salmonella, and E. coli O157:H7. To slow the growth of bacteria, thaw meat in the refrigerator on the bottom shelf, so it doesn't drip onto foods below. Alternately, thaw meat in the microwave if you're pressed for time. When you're bringing raw meat to the barbecue site, pack it in well-sealed containers so the juices won't run. Try to do all the grilling on the grill rather than starting at home and transporting it to the picnic site to finish.
3.	True. Food safety experts often refer to the range between 40°F and 140°F as the “danger zone” where bacteria multiply most quickly. Therefore, refrigerate leftover foods as soon as possible, and do not let them sit out longer than one hour in hot summer weather. To make sure you're storing leftovers out of the “danger zone,” keep a thermometer in your refrigerator at all times. Place it deep inside rather than hanging from the door for optimal accuracy.
4.	False. Cooked meats and raw meats never mix. Using the same tongs to handle raw meat and then removing cooked meat from the grill, or resting a turning fork on a plate that held raw chicken, can also cause contamination with dangerous pathogens. Discard marinades used for raw chicken or beef. Watch out for cross contamination from brushing uncooked marinades on meat while grilling.

If you got all four questions correct, give yourself a pat on the back. You're quite the barbecue food-safety whiz! However, following anything less than all the precautions from freezer to table, and you're cooking up potential disaster. So at your next barbecue, keep the raw meat cold and the grilled meat hot, and enjoy the summer fun!

The Yale-New Haven Nutrition Advisor is created by registered dietitians and dietetic interns who staff the Nutrition Clinic at Yale-New Haven Hospital. For information, contact the Nutrition InfoLine at (203) 688-2422.

All information is intended for your general knowledge and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.