Put safety first on Fourth

first_imgHandling leftoversWhen it’s done, never put grilled food back on the dish it camefrom. “If you put meat or poultry back onto plates with rawjuices,” she said, “you can put bacteria right back on the foodsyou just cooked.”Grilled food never tastes better than when it’s hot, right offthe grill. It’s never safer, either.”As with any food, don’t eat grilled foods that have been left atroom temperature for more than two hours,” Harrison said. “If thefood is outside on a hot day (85 or warmer), one hour is a saferrule.”If foods have sat outside on buffet tables with lots of chancesfor contamination to occur,” she said, “it’s best to throwleftovers away.”Safe grilling tipsTo make sure your outdoor grilling project is safe, follow these tips:* Be careful lighting the fire. Never use gasoline, fuel oil orkerosene. (They’re dangerous, and their smoke leaves an oilyaftertaste on the food.)* Keep clothes close. Roll up shirt sleeves, tuck shirts in andavoid wearing loose, flowing skirts or scarves. Keep long hairrestricted, too.* Use long-handled utensils and potholders. Keep cookware handlesturned to one side away from the heat. Keep a water spray bottleor hose close by.* Be sure the fire is completely out before you leave it.(April Reese is a writer with the University of Georgia Collegeof Agricultural and Environmental Sciences.) Follow these stepsSteps for safe grilling1. Start with clean hands, utensils, dishes and work surfaces.”If you’re grilling away from home, take some disposable handwipes along,” Harrison said.2. Keep any meats refrigerated or in a cooler with ice until thegrill is hot.3. Marinate raw meat, fish and poultry in the refrigerator orcooler, not on the counter.4. Once you put it on the grill, cook meat and poultrythoroughly. “Use a meat thermometer to know for sure when foodsare safely cooked,” she said.Cook cuts of beef like roasts to an internal temperature of atleast 145 degrees Fahrenheit for medium rare, 160 for medium and170 for well done. “Be aware that meat cooked to 145 degreesstill carries some bacterial risk,” she said. Cook whole poultryto 180 degrees.Whatever you do, don’t undercook hamburgers. “To be sure youdestroy bacteria, cook meat patties to at least 160 degrees andground poultry to 165 degrees,” Harrison said.Some outdoor chefs like to speed grilling time by partiallyprecooking meat or poultry. That’s OK if the food goes right fromthe microwave or range to the grill, she said. But interruptedcooking is risky business. By April ReeseUniversity of GeorgiaThe choice of chicken, ribs, burgers or steaks isn’t the mostimportant preparation for your backyard cookout. Not the way JudyHarrison sees it.”Put safety first,” says Harrison, a foods specialist with theUniversity of Georgia College of Family and Consumer Sciences.”Safe food handling is always important. But during the summergrilling season, we need to be even more aware of food handlingpractices.”People cooking in the backyard or at a picnic site may not alwaysbe as good at hand-washing and personal hygiene as they are inthe kitchen, she said.But keeping hands, dishes and utensils clean is critical whengrilling. Bacteria thrive on hot days, and this can lead tofood-borne illness.Foodborne illness is no picnic”Nothing can spoil summer fun like a case of food-borne illness,”Harrison said.Symptoms can range from diarrhea, vomiting, abdominal pain andfever to long-term health problems such as arthritic conditions,heart complications and central nervous system or kidneydisorders. Some cases can kill.Anyone can get sick from the backyard grill or whenever food ismishandled, Harrison said. Infants, young children, pregnantwomen and the elderly are especially susceptible to complicationsof food-borne illness. So are people whose immune systems areweakened by AIDS, liver disease or cancer treatment.”Fortunately, food-borne illness is preventable,” she said. “Youjust have to pay attention to food safety rules.”last_img read more

Michigan junior OT Jalen Mayfield leaves to enter NFL draft

first_img First Published: 19th August, 2020 07:36 IST Michigan offensive tackle Jalen Mayfield is entering the NFL draft. The junior announced his plans Tuesday night on Twitter.“These last few weeks have been filled with stress and have put me in a place where I have a difficult decision to make,” Mayfield wrote in his post.Mayfield chose to leave the Wolverines one week after the Big Ten postponed its fall football season because of the coronavirus pandemic.The 6-foot-5, 320-pound Mayfield was an honorable mention All-Big Ten player last season after starting 13 games at right tackle. He played in three games at left tackle in 2018 as a freshman.The NFL plans to hold its draft outdoors in Cleveland next year from April 29 to May 1.Image credits: AP WATCH US LIVE SUBSCRIBE TO US Associated Press Television News COMMENTcenter_img Last Updated: 19th August, 2020 07:36 IST Michigan Junior OT Jalen Mayfield Leaves To Enter NFL Draft Michigan offensive tackle Jalen Mayfield is entering the NFL draft. The junior announced his plans Tuesday night on Twitter LIVE TV FOLLOW US Written Bylast_img read more