How To Avoid Food Poisoning: Barbeques

Step 1: Thaw Thoughtfully

Defrost all your meat in the refrigerator. One pound of meat will take approximately 24 hours to thaw. If you don't have that much time, submerge the meat in its original packaging under cold water. When defrosting in the microwave, get the food onto the barbeque grill right away. Microwaved food is partially cooked food. And NEVER leave meat out in room temperature to defrost.

Avoid the "danger zone" (41 F (5 C) to 135 F (57 C)). At this temperature, bacteria can spread very quickly. After one hour, there can be billions of dangerous bacteria present on the defrosted food. Once defrosted, food should either be in the refrigerator or on the barbeque grill.

Step 2: Cook Smart

Bacteria's worst enemy is extreme heat. Cook all meat thoroughly, making sure the insides reach the following safe temperatures:
Seafood - 145 F (63 C)
Pork - 155 F (68 C)
Beef - 160 F (71 C)
Poultry - 165 F (74 C)

Serve everything on a clean plate. Never put cooked food back onto a plate that held raw food. Meat juices and contaminated vegetables can carry E. coli and Salmonella bacteria. Once done cooking, seal up any leftovers and place them directly in the refrigerator. Happy grilling!