University of Wisconsin - Extension

MADISON, Wis.-Hot weather and backyard grilling are hallmarks of the Labor Day holiday weekend. But before you head for the grill, make sure you go for the chill, says Barbara Ingham, University of Wisconsin-Extension food scientist.

Icy beverages in insulated coolers help keep everyone refreshed, but chilling is even more important for food safety. Cases of foodborne illness can increase because bacteria grow faster on raw meat and poultry when it's warm.

"Warm weather makes it fun to be outdoors, but these temperatures are comfortable for bacteria as well, so keep food cold until you grill it," Ingham says.

To survive and reproduce, bacteria need time and the right environment: food, moisture and a warm temperature. Most disease-causing organisms grow rapidly above 40 degrees F, the temperature of a typical refrigerator. Some bacteria can double their numbers every 20 minutes at temperatures above 40 degrees F. In a few hours, bacteria can become so great in number that they potentially can cause an illness or form "toxins" that might not be fully destroyed by cooking.

The reason chilling food is so important is that most bacteria and other pathogens grow very slowly, if at all, at refrigerator temperatures (40 degrees F or below), says Ingham.

"CHILL: Refrigerate promptly" is one of the four principles of the Fight BAC!¿ campaign, a partnership of industry, consumer groups and the Food Safety and Inspection Service of USDA. In addition to keeping meat and poultry chilled, it's also important to follow the other Fight BAC!¿ messages to prevent foodborne illness:

Clean. Wash hands and surfaces often.

Separate. Separate raw meat, poultry and egg products from cooked foods to avoid cross-contamination.

Cook. Raw meat, poultry and egg products need to be cooked thoroughly. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that might be present.

"Another enemy of bacteria is cooking, so reheat meat and poultry to destroy any bacteria that might be present," Ingham says. "Keep hot foods hot."

Use a food thermometer to check for safety and doneness. Beef burgers and other ground meats should be cooked to 160 degrees F and ground poultry to 165 degrees F. Steaks and chops of beef, veal or lamb can be cooked to an internal temperature of 145 degrees F for medium rare and 160 degrees F for medium. Fresh pork should reach 160 degrees F. Cook poultry breasts to 170 degrees F. Ready-to-eat foods such as hot dogs and sausages should be reheated or grilled to 165 degrees F.

Disposable temperature indicators known as T-sticks also are great for testing burgers.

On a hot day, it is wise to bring a cooler when you go shopping if your grocery store is more than a half hour away from home, Ingham recommends. Pack the meat and poultry in the cooler for the drive home. Refrigerate or freeze meat and poultry as soon as you get home from the store. It's essential to keep perishable food refrigerated.

Continue to keep these foods chilled on the way to and throughout your cookout. Carry cold perishable foods in an insulated cooler packed with plenty of ice or frozen gel packs. Be sure raw meat and poultry are wrapped securely to prevent juices from cross-contaminating ready-to-eat foods. Unpack the cooler just before cooking or serving the food.

Food should not be left out of the cooler or off the grill for more than two hours (one hour when the outside temperature is above 90 degrees F). Store food in the cooler except for brief times while serving. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Throw away leftovers that have stayed out longer than two hours -- or one hour if it's a hot day. When in doubt, throw it out!

To learn more, contact your county UW-Extension office. For information in English and Spanish, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or TTY: 1-800-256-7072, Monday through Friday from 10 a.m. to 4 p.m. EST. A selection of food safety messages is available at the same number 24 hours a day. Also see the Food Safety and Inspection Service Web site at http://www.fsis.usda.gov.