With the long weekend and spring (truly) coming soon, many are organising picnics and other social gatherings; it is now we need to consider the importance of BBQ food safety. Though it may not be the peak of foodborne illnesses, spring is still a time where many pathogens arise in our food.
So before you begin to prepare the barbeque for you and your mates, remember to:
- Wash your hands with soap and warm water for 20 seconds. This should be done before and after handling food
- Marinate you food in the fridge (not the counter or outdoors). Do not use the marinade if it is not cooked alongside the meat
- You can partially cook your meals in the microwave, oven or stove to reduce the time required on the barbeque
One of the most important thing is have the meat cooked at the right temperature, so the bacteria fond will be killed.
- Beef, veal and lamb steaks and roasts: 63 degrees Celcius for medium rare
- Ground pork and ground beef: 72 degrees.
- Poultry: at least 74 degrees.
- Fin fish: 63 degrees or until the fish is opaque and separates easily with a fork.
- Shrimp, lobster and crabs: The meat should be pearly and opaque.
- Clams, oysters and mussels: Until the shells are open.
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