The USDA’s Food Safety and Inspection Service reminds Americans to declare their independence from foodborne illness during the holiday weekend. “Summer barbecues are a favorite tradition, but they also present unique food safety challenges when cooking outdoors and away from the safety of a kitchen,” says FSIS Administrator Dr. Denise Eblen. FSIS tips include handling frozen food properly. Before the barbecue, thaw out frozen beef, poultry, or fish safely in the refrigerator, cold water, or a microwave. If frozen products appear pre-cooked, cook them thoroughly anyway. Always marinate food in the refrigerator, never at room temperature, because bacteria multiply rapidly in warm environments. When cooking food, don’t cook it partially ahead of time and finish later. Cook it thoroughly the first time. Avoid the danger zone as bacteria that can cause foodborne illnesses grow between 40 F and 140 F.
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