Ensuring Your Cookout Is A Safe One

A 4th  of July cookout, always a celebratory idea, whether the event is a backyard BBQ or as part of a picnic at a park or campground, plenty of food and plenty of food safety considerations.  USDA food safety expert Meredith Carruthers said a big one to consider is the temperature.  Sure, there's the proper internal cooking temperature for meats. 

“As measured by a food thermometer, the food thermometer is going to be your best friend of the grill because it's unsafe to eat food that has not been fully cooked to a full safe internal temperature. Because it's possible that bacteria could still be there. And if you eat them. It could get you sick.” 

But also, during a time where many parts of the country, perhaps yours, is experiencing hot temperatures, say 90° or above. 

“It's a warmer environment and foodborne illness bacteria like to thrive in warm environments.  So, if you have raw meat and poultry or other food products that are perishable out in warm temperatures, any bacteria that is present in those foods is likely to multiply faster and faster and faster, and potentially to dangerous levels as the weather. It's warmer or as it's in that warm environment.” 

Food Can't Be Left Out When Temperatures Are High

So, the two-hour rule of leaving perishable foods out safely for that time frame, before food borne bacteria grows, is reduced down to one hour in extremely hot conditions.  Regarding keeping foods chilled for food safety, also keep in mind time.  So, while a backyard cookout may require a food trip from just the refrigerator to the grill, when it's time to cook grilling and an away from home locale like a park or campground, means storing, transporting and keeping meats and perishable foods in a proper cooler with plenty of cold sources. 

“If you're going for a day, a great option is a big cooler with cold sources.  You're at the pool. You can take a smaller lunch box with some frozen packs, or you can freeze water bottles or juice boxes or things like that. If you're doing something like going on a camping trip for a weekend, or for a week, same principle, but the thing to keep in mind is, will that cold source last the entire time you have to have a plan for replacing melted ice or cold sources that are no longer cold and planning to have all your perishable foods eaten before the time frame that those might not be cold anymore. If you don't have an option to replace them.” 

Make Sure You Cook Meat Thoroughly

And while some might partially cook meats at home before grilling them in a destination away, Carruthers says for food safety purposes, always cook them thoroughly the first time.  More food safety tips such as proper internal cooking temperatures for your 4th of July cookout or anytime grilling are available through USDA's meat and poultry Hotline: 

Food safety tips are available through the USDA Meat and Poultry Hotline: (888) MPHotline (888-674-6854) or e-mail at mphotline@usda.gov.

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