For many people Memorial Day marks the start of the outdoor barbeque and picnic season.  Whether you pack up a basket of foods and go to a nearby park or just cook out in the back yard; it’s causal, it’s cooler and it’s just plain fun.

    It’s also the time when cases of food borne illness rise.  To make sure you don’t have any “unwanted” guests at your summer get-togethers, follow these grilling guidelines from USDA’s Meat and Poultry Hotline.

    ✔  Marinating - The Hotline advises to marinate raw meat, fish, and poultry in a glass dish in the refrigerator–not on the counter.  If you plan to use some of the marinade as a dip or basting sauce later, set aside a portion before adding raw meat or poultry to it.  Don’t re-use the marinade from raw meat unless you boil it for several minutes to destroy any bacteria that’s present.

    ✔  Pre-cooking - If you want to save time on the grill by partially cooking meat or poultry ahead of time, it’s ok.  Just be sure that the food goes immediately from the microwave or range to the grill.  Interrupted cooking is risky business.

    ✔  Cook Thoroughly! - Meat and poultry should be thoroughly cooked and the best way to check for safety and doneness is to use a meat thermometer.  Large cuts of beef like roasts may be cooked to an internal temperature of 145° F for medium rare and 160° F for medium.  Whole poultry should reach 180° F.  Cook ground meat patties to 160° F; ground poultry to 165° F.

    ✔  Grilling and Cancer - The American Cancer Society suggests trimming visible fat that could make the fire flame up and char the food.  Pre-cooking in the microwave and conventional range also lessen grilling time and reduce risks.  Raise the cooking level of the grill so food is farther from the heat and avoid eating charred or burned portions of food.  Clean the grill thoroughly after each use.  

    ✔  Serving - Serve hot, grilled foods immediately.  Put cooked foods on clean plates that weren’t used to hold the raw meat or poultry.  Perishable foods should be consumed within two hours, one hour if the outside temperature is above 90°F.

    If you have questions about food safety, you can call the USDA Meat and Poultry Hotline toll free at 1-800-535-4555 between 10:00 a.m. and 4:00 p.m.  You can also contact the Ohio State University Extension Office at 490 South Broad Street, Canfield 44406 or phone 330-533-5538.