The number of bacterial food poisoning cases from E. Coli and
salmonella rises in the summer months because warm weather
causes food to spoil more quickly, and we tend to get lax with
food hygiene when cooking outdoors. The Westchester County
Health Department offers these guidelines for safe barbecuing:
—Thaw meat and poultry slowly in the refrigerator or under cold
running water before cooking, and in the microwave only if the
meat will be cooked immediately afterwards. —Keep meat and
poultry in the refrigerator until you are ready to cook it.
—Marinate in the refrigerator. If you want to use additional
marinade as a sauce, boil it first to kill the bacteria, or set
some aside so it does not contact raw meat. –Only pre-cook
immediately before finishing on the grill. Never partially grill
meat or poultry and finish cooking later. —Transport food in a
cooler with ice to keep it at 40°F or below. Everything should
stay chilled until it is cooked or consumed. Keep the cooler
closed and in the shade. Keep bevera