Zone Diet Tips on Grilling Safety

Safe Summer Grilling
From the Zone Diet

Summer is a time for fun outdoor barbecues, but it's also a time to be extra careful when preparing food -- bacteria and other harmful microbes thrive when the weather is hot. Here are tips from the FDA for safe summer grilling:

• Marinate foods in the refrigerat or, not on the counter or outdoors. If you plan on using some of the marinade later on the cooked food, be sure to separate it from the batch and put the portion aside. Don't reuse marinade that was used on the raw meat, poultry or seafood.
• Don't use the same platter and utensils that previously touched raw meat or seafood to serve your cooked meats and seafood.
• If you partially cook food in the microwave, oven, or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
• Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.
• When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure the food has reached an adequate internal temperature. Here's what to look for:


• Beef, veal, and lamb steaks and roasts -- 145°F for medium rare, 160°F for medium, and 170°F for well done.


• Ground pork and ground beef -- 160°F.


• Ground poultry -- 165°F.


• Poultry breasts -- 170°F.


• Whole poultry (take measurement in the thigh) -- 180°F.


• Fish -- 145°F or until the flesh is opaque and separates easily with a fork.


• Shrimp, lobster, and crabs -- cook until pearly and opaque.


• Clams, oysters, and mussels -- cook until the shells are open.

MEMBERS GET MORE! You'll find hundreds of cooking tips and recipes on Dr. Sears' Zone Diet Advantage.