Purdue News

June 25, 2004

Four steps to summertime food safety

Four simple guidelines can help keep foodborne illnesses at bay as consumers fire up their grills for the upcoming holiday weekend, according to a Purdue University food safety expert.

"Clean, separate, cook and chill are four words people should keep in mind anytime they prepare food," says Rich Linton, professor of food science and director of Purdue's Center for Food Safety Engineering. He suggests consumers observe the following:

CLEAN: Always wash hands with soap and water before and after handling food, and thoroughly clean work areas and utensils. "Just using a hand sanitizing gel is not effective," Linton says. "You can't sanitize hands without properly washing them first." While that can be a challenge in some outdoor settings, he says a source of water can almost always be located. "You could even use water from a cooler that dispenses liquids or use bottled water to wash your hands in a pinch."

SEPARATE: "Keeping raw and cooked foods separate reduces the risk of cross-contamination," Linton says. That means cooked meat should never be placed onto the same plate that it was on when raw. It's also important to be careful with utensils. "When I grill at home, I use two different sets of tongs – one for raw meat and one for meat that's been cooked," he says.

COOK: "All foods must be cooked to a safe temperature – 170 degrees for beef and poultry and 180 degrees for whole chickens or turkeys," Linton says. Contrary to popular belief, color is not a reliable indicator of thorough cooking. He suggests consumers use a meat thermometer to help determine when it is safe to take food off the grill.

CHILL: Linton says the safest way to both thaw and marinate meat is in the refrigerator, where the temperature is constantly maintained below the temperature at which bacteria can start to multiply. He also suggests chilling all ingredients before mixing them together in salads. "One of the most common mistakes people make is mixing large quantities of hot items, like cooked potatoes or chicken, with ingredients like mayonnaise," Linton says. "A large container of that mix in the refrigerator will take a long time to chill, placing you at risk of contamination. Pre-chilling ingredients in the refrigerator is an effective way to reduce chilling time and a great method of prevention."

CONTACT: Linton, (765) 494-6481, lintonr@purdue.edu