As Fourth of July starts to heat up, don't forget to remember the dangers of grilled meat and hot temperatures.
Susan Hendricks has more in today's Health Minute.
The 4th of July is a time for celebration.
And for firing up the grill...
According to Georgia State University nutritionist Chris Rosenbloom, there are a few things to keep in mind, though, to keep your celebration from sizzling out.
Start with two cutting boards, to keep meat and veggies separate. And watch how the food is handled...
"Don't put your raw chicken on a plate, carry it out to the grill, cook your chicken, carry it back on the plate- because then you can cross-contaminate the meat."
She suggests precooking the meat and finishing it off on the grill.
"That way, you're cooking the meat more rapidly and you're not having to have it on the grill quite as long."
That can help prevent cancer-causing compounds from forming.
Grill with a meat thermometer, as it's not accurate to use color or taste as signs it's done.
And when it's time to clean up.
"There's a 2 hour rule but that rule changes to 1 hour rule when it's greater than 90 degrees- so when it's really hot and humid, get that food in the refrigerator whether it's uncooked or cooked, within 1 hour."
She recommends cleaning the grill with hot soapy water for next time.
For Today's Health Minute, I'm Susan Hendricks.
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