In most parts of the
United States, it is hot and humid
outside. It is also grilling season. Viewpoints Industry TV offer suggestions
on how to keep food safe from bacteria when sun is beaming.
Picnics and outdoor parties are the norm during the pleasant days and evenings of summer. Let’s keep all food safe from anything which can make us feel like a beached jellyfish.
- Keep all food made with mayonnaise refrigerated before serving. Find, buy and use eggless mayo if needing it for salads and sandwiches.
- Avoid making anything with eggs and leaving it on a table outside until ready to eat.
- Oysters should be cooked, boiled, broiled or fried to avoid consuming virbrio, a warm salt water-based bacteria. If one has to have them raw and on the half shell, throw out any that have a cracked shell or are partially open since the salt water can enter them that way.
- Grill food at lower temperatures to avoid charring it. The char burnt portion of meat contains chemicals which can be carcinogenic. Use a meat thermometer to ensure the meat reaches the right temp to kill bacteria.
- Raw meat should be stored in the fridge or freezer. Defrost frozen meat in the fridge overnight, in the microwave, or in a bowl of cold water. Never leave it on the counter all day long in the summer.
- Wash all summer fruit such as peaches and strawberries carefully to rid them of pesticides. Keep them fresh in the fridge.
- Going to a farmer’s market? Be sure to go early instead of later in the day. Vegetables that have been sitting in the heat too long start to go bad.