Tradisionele resepte

Die 12 slegste kosse wat u op 'n agterplaas -braai kan eet

Die 12 slegste kosse wat u op 'n agterplaas -braai kan eet

Moenie toelaat dat oortollige vet en kalorieë u binnedring nie

Om die somer met 'n knal af te sluit, beteken dikwels dat jy a agterplaas braai. Of jy nou kook, braai of bak, jy wil seker maak dat die kos wat jy berei gesond en heerlik is. Ons het gesels met Kristen Gradney, geregistreerde dieetkundige en woordvoerder van die Akademie vir Voeding en Dieetkunde, oor die ergste kos wat jy by 'n agterplaasbraai kon eet.

Die 9 slegste kosse wat u op 'n agterplaas -braai kan eet

Om die somer met 'n knal af te sluit, beteken dikwels dat jy a agterplaas braai. Of jy nou kook, braai of bak, jy wil seker maak dat die kos wat jy berei gesond en lekker is. Ons het gesels met Kristen Gradney, geregistreerde dieetkundige en woordvoerder van die Akademie vir Voeding en Dieetkunde, oor die ergste kos wat jy by 'n agterplaasbraai kon eet.

Gebakte bone

'Gemiddeld 'n halwe koppie porsie gebakte bone bevat 13 gram suiker, byna vyf keer die hoeveelheid in 'n suikerblokkie, 'sê Gradney. 'U kan traag en moeg word nadat u dit geëet het as gevolg van die reaksie van u liggaam op die groot hoeveelheid suiker. In plaas daarvan beveel sy a swart boontjie en mielieslaai geklee met olyfolie en asyn.

Kaasburger

Kaasburgers bevat baie vet, kalorieë en natrium, wat hierdie kos op die stoute lys plaas. Gradney beveel aan om 'n kalkoenworsie met 'n wit vleis te probeer volgraan broodjie.

Skyfies

Alhoewel daardie sak van vetterige, knapperige skyfies aanloklik is, sal dit niks anders doen as om u honger te maak nie. "Chips vul jou nie en jy sal meer natrium inneem as wat jy wil," sê Gradney. "Groente sal jou versadig hou en jou help om nie ander kos te ooreet nie." Sny groente, soos wortels of patats, in dun skywe en bak dit. Op die manier kan jy eet skyfies en bly gesond!

Cocktails

Gemengde drankies en skemerkelkies is gewoonlik vol suiker en kalorieë, en u kan maklik 'n paar drink, wat meer kalorieë uit u drankies bevat as die maaltyd, 'sê Gradney. Vermy die suiker en kies 'n lae-kalorie ligte bier.

Koolslaai

'Gebruik rooiwynasyn om aan te trek koolslaai, in plaas van mayonnaise, ”sê Gradney. 'Die skuldige in hierdie braaivriendelike gereg is die hoeveelheid mayonnaise gebruik om dit aan te trek. Voeg groen uie en vet fetakaas by om dit op te vrolik en gee dit smaak sonder al die kalorieë. ”

Gebraaide hoender

Swaar souse

Dit kan aanloklik wees om u kos te versmoor braaisous, maar daar is ligter, minder kalorie-opsies wat u eerder kan gebruik. Probeer om jou kos mee te smaak vars speserye, seesout en peper.

Roomys

Perske Cobbler

Somer gaan oor sappige, vars perskes. Wees egter versigtig as u perskes met room bedek is. 'Die USDA Nutrient Database sê gemiddeld 'n koppie perske skoenmaker kan byna 500 kalorieë en byna 10 teelepels suiker bevat, ”sê Gradney. Dit is beslis gesonder om by gegrilde perskes en bevrore jogurt te bly.

Aartappelslaai

Mayonnaise sluip weer by jou op, dus gebruik rooiwynasyn in plaas van mayonnaise. 'Probeer u eie maak aartappelslaai met patats, ”stel Gradney voor. “Hartige patatslaai sal meer vesel en antioksidante bevat. ”

Ribeye Steak

Aandag, julle almal rooi vleis liefhebbers: Spaarsaam vleis eet is nie 'n probleem nie, maar wees bewus van jou porsiegrootte en die voorkeur sny. "Een porsie ribeye -steak bevat die helfte van die daaglikse waarde vir cholesterol, vyf gram versadigde vet en byna 300 kalorieë," sê Gradney. 'U hart sal u bedank dat u nie 'n ribbetjie geëet het nie. Probeer eerder a flank steak, wat die helfte van die kalorieë en vet van die ribeye -steak bevat.


10 grootste foute in voedselveiligheid wat mense op 'n braai maak

Maak seker dat u agterplaasbraai heerlik is - en heeltemal veilig!

Verwant aan:

Foto deur: Mint Images/Getty Images

Foto deur: The Picture Pantry/Getty Images

Foto deur: A_Namenko/Getty Images

Foto deur: Andia/Bydraer/Getty Images

Foto deur: Elenathewise/Getty Images

Foto deur: Maroke/Getty Images

Foto deur: Fishysam/Getty Images

Foto deur: Lauri Patterson/Getty Images

Foto deur: Emily Hoefman/EyeEm/Getty Images

Foto deur: M.Czosnek/Getty Images

Foto deur: Caymia/Getty Images

Wat u moet weet voordat u die rooster aan die brand steek

Barbecue seisoen is in volle gang! Dit kan beter word as die geur van sappige hamburgers en 'n bietjie groente op die rooster. Met die braaiseisoen kom ook die bedreiging van voedselgedraagde siektes wat al die plesier kan bederf. Hier is die top 10 grootste voedselveiligheidsfoute wat gereeld gemaak word, en eenvoudige maniere waarop u u gunsteling braai veilig kan hou.

Ontdooi u proteïene verkeerd

Of u nou kies om u bevrore hoender, beesvleis of vis oornag op die tafelblad te ontdooi, of erger nog, laat dit uitdroog in die warm son, en u vra om probleme. Skadelike bakterieë kan by kamertemperatuur vermeerder tot vlakke wat u siek kan maak (selfs as u die kos behoorlik kook). Dieselfde bakterieë vermeerder selfs vinniger in baie warmer temperature, soos op 'n warm 90 grade dag.

In plaas daarvan: Beplan vooruit. Ontdooi u proteïene in die yskas een of twee dae voordat u dit braai.

Berging van ongekookte vleis bo-op klaargemaakte kos

Voedselveiligheid gaan nie net oor kook op die rooster nie, maar al die stappe om die kos te maak. As u vleis, pluimvee en vis ontdooi of ongekookte proteïene in die yskas stoor, is die laaste sap van gemaalde beesvleis wat op u vars waatlemoen drup. Dit is 'n vorm van kruisbesmetting.

Stoor eerder rou vleis, pluimvee en vis onder in die yskas of in 'n skerper laai. U kan dit ook in 'n plastieksak draai om te voorkom dat sappe lek.

Gebruik dieselfde snyborde vir alles

Alhoewel dit lekker is om geregte te bespaar, is die rou hoender op dieselfde snyplank as u vrugte en groente 'n resep vir 'n ramp. Dit is 'n algemene fout wat bekend staan ​​as kruisbesmetting, wat die bakterieë van u rou vleis maklik na u gekookte produkte kan oordra.

In plaas daarvan: Gebruik aparte snyborde vir rou vleis, pluimvee en vis en klaargemaakte kosse soos produkte en kaas.

Marineer by kamertemperatuur

Om vleis, hoender en vis te marineer, gee smaak en maak jou proteïen sag. Die suur marinades kan ook help om die groei van bakterieë te vertraag. 'N Groot faux pas marineer u kos, ontbloot by kamertemperatuur of buite in die hitte. Bakterieë hou van die warm temperature, vermenigvuldig met hoeveelhede wat iemand siek kan maak.

In plaas daarvan: Marineer u kos wat in die yskas bedek is, en gooi enige ekstra marinade weg wat die rou vleis, hoender of vis aangeraak het.

Pak rou vleis met rou vrugte en groente

As u pak vir 'n braai, is u gereeld besig om die rou hoender- en burgerpatties saam met die vars broccoli (vir 'n broccoli -slaai) te pak. Weereens kan die bakterieë in die rou vleis maklik die rou groente vind wat nie gaar word nie en die bakterieë word nie vernietig nie.

In plaas daarvan: Hou twee verkoelers beskikbaar, een vir rou vleis en een vir rou vrugte, groente en ander voorbereide voedsel.

Vervoer van kos in die kattebak

Vind u dat u u motor met die kos in die bagasiebak pak? Dit is die warmste plek in die motor en skadelike bakterieë hou baie van die temperatuur om te vermeerder.

In plaas daarvan: vervoer kos in die passasiersdeel van die motor, waar dit 'n bietjie koeler is (veral met lugversorging).

Oogbolige Doneness

Dit lyk miskien makliker om na u vleis te kyk of dit klaar is, maar dit is nie die akkuraatste manier nie. As u hoender of burger kyk of dit nie meer pienk is nie, beteken dit nie dat u die regte temperatuur bereik het om skadelike bakterieë te vernietig nie.

Belê eerder 'n voedseltermometer (hulle begin by ongeveer $ 10). Vleistermometers sal ingeboude temperatuurgidse hê weet wanneer jou vleis, hoender of vis gaar is.

Gebruik dieselfde borde vir rou en gaar vleis

Baie mense gebruik dieselfde gereg en tang of ander gereedskap vir byvoorbeeld rou hamburgers en gekookte hamburgers. As u dieselfde gereg of toebehore gebruik vir rou en gaar vleis, pluimvee of vis, kan u die bakterieë onbewustelik van rou tot gaar voedsel besmet.

In plaas daarvan: Om kruisbesmetting te vermy, moet u aparte geregte en gereedskap vir u rou en gekookte kos hê.

Kook massa Hoeveelheid vleis tegelyk

'N Groot braai vereis baie gegrilde kosse: worsbroodjies, hamburgers, steaks, groente en vis. Baie gashere braai alles aan die begin, sodat die kos gereed sal wees as almal kom. Maar nie almal kom op dieselfde tyd aan nie, en 'n paar uur later, nadat die kos in die warm son gesit het, kan mense na 'n tweede of derde porsie gaan om die ou stapel vleis te gryp.

In plaas daarvan: berei kos in klein hoeveelhede voor. Hou rou vleis in die koeler totdat dit gereed is vir die braai.

Laat oorblyfsels die hele dag weg

Dit gaan nie net daaroor om die hele dag vleis weg te laat nie, maar al die slaaie wat met mayonnaise gesny is, word buite gelaat by temperature waarin bakterieë graag groei. Gesnyde vrugte, groente en bereide slaaie moet in die yskas gehou word. As oorblyfsels weggelaat word, behoort dit nie langer as een uur te wees as die temperatuur 90 grade F of hoër is nie, en nie langer as twee uur as dit minder as 90 grade F is nie.

In plaas daarvan: Hou die tyd op die horlosie sodat jy weet hoe lank kos weggelaat word. Om voedselverspilling te verminder, bedien voedsel in klein hoeveelhede en hou ekstras in die yskas totdat dit gebruik word.


10 grootste foute in voedselveiligheid wat mense op 'n braai maak

Maak seker dat u agterplaasbraai heerlik is - en heeltemal veilig!

Verwant aan:

Foto deur: Mint Images/Getty Images

Foto deur: The Picture Pantry/Getty Images

Foto deur: A_Namenko/Getty Images

Foto deur: Andia/Bydraer/Getty Images

Foto deur: Elenathewise/Getty Images

Foto deur: Maroke/Getty Images

Foto deur: Fishysam/Getty Images

Foto deur: Lauri Patterson/Getty Images

Foto deur: Emily Hoefman/EyeEm/Getty Images

Foto deur: M.Czosnek/Getty Images

Foto deur: Caymia/Getty Images

Wat u moet weet voordat u die rooster aan die brand steek

Barbecue seisoen is in volle gang! Dit kan beter word as die geur van sappige hamburgers en 'n bietjie groente op die rooster. Met die braaiseisoen kom ook die bedreiging van voedselverwante siektes wat al die plesier kan bederf. Hier is die top 10 grootste voedselveiligheidsfoute wat gereeld gemaak word, en eenvoudige maniere waarop u u gunsteling braai veilig kan hou.

Ontdooi u proteïene verkeerd

Of u nou kies om u bevrore hoender, beesvleis of vis oornag op die tafelblad te ontdooi, of erger nog, laat dit uit om te ontdooi in die warm son, dan vra u probleme. Skadelike bakterieë kan by kamertemperatuur vermeerder tot vlakke wat u siek kan maak (selfs as u die kos behoorlik kook). Dieselfde bakterieë vermeerder selfs vinniger in baie warmer temperature, soos op 'n warm 90 grade dag.

In plaas daarvan: Beplan vooruit. Ontdooi u proteïene in die yskas een of twee dae voordat u dit braai.

Berging van ongekookte vleis bo-op klaargemaakte kos

Voedselveiligheid gaan nie net oor kook op die rooster nie, maar al die stappe om die kos te maak. As u vleis, pluimvee en vis ontdooi of ongekookte proteïene in die yskas stoor, is die laaste sap van gemaalde beesvleis wat op u vars waatlemoen drup. Dit is 'n vorm van kruisbesmetting.

Stoor eerder rou vleis, pluimvee en vis onder in die yskas of in 'n skerper laai. U kan dit ook in 'n plastieksak draai om te voorkom dat sappe lek.

Gebruik dieselfde snyborde vir alles

Alhoewel dit lekker kan wees om geregte te bespaar, is die rou hoender op dieselfde snyplank as u vrugte en groente 'n resep vir 'n ramp. Dit is 'n algemene fout wat bekend staan ​​as kruisbesmetting, wat die bakterieë van u rou vleis maklik na u gekookte produkte kan oordra.

In plaas daarvan: Gebruik aparte snyborde vir rou vleis, pluimvee en vis en klaargemaakte kosse soos produkte en kaas.

Marineer by kamertemperatuur

Om vleis, hoender en vis te marineer, gee smaak en maak jou proteïen sag. Die suur marinades kan ook help om die groei van bakterieë te vertraag. 'N Groot faux pas marineer u kos, ontbloot by kamertemperatuur of buite in die hitte. Bakterieë hou van die warm temperature, vermenigvuldig met hoeveelhede wat iemand siek kan maak.

In plaas daarvan: Marineer u kos wat in die yskas bedek is, en gooi enige ekstra marinade weg wat die rou vleis, hoender of vis aangeraak het.

Pak rou vleis met rou vrugte en groente

As u pak vir 'n braai, is u gereeld besig om die rou hoender- en burger -patties saam met die vars broccoli (vir 'n broccoli -slaai) te pak. Weereens kan die bakterieë in die rou vleis maklik die rou groente vind wat nie gaar word nie en die bakterieë word nie vernietig nie.

In plaas daarvan: Hou twee verkoelers beskikbaar, een vir rou vleis en een vir rou vrugte, groente en ander voorbereide voedsel.

Vervoer van kos in die kattebak

Vind u dat u u motor met die kos in die bagasiebak pak? Dit is die warmste plek in die motor en skadelike bakterieë hou baie van die temperatuur om te vermeerder.

In plaas daarvan: vervoer kos in die passasiersdeel van die motor, waar dit 'n bietjie koeler is (veral met lugversorging).

Oogbolige Doneness

Dit lyk miskien makliker om na u vleis te kyk of dit klaar is, maar dit is nie die akkuraatste manier nie. As u hoender of burger kyk of dit nie meer pienk is nie, beteken dit nie dat u die regte temperatuur bereik het om skadelike bakterieë te vernietig nie.

Belê eerder 'n voedseltermometer (hulle begin by ongeveer $ 10). Vleistermometers sal ingeboude temperatuurgidse hê, sodat u dit kan doen weet wanneer jou vleis, hoender of vis gaar is.

Gebruik dieselfde borde vir rou en gaar vleis

Baie mense gebruik dieselfde gereg en tang of ander gereedskap vir byvoorbeeld rou hamburgers en gekookte hamburgers. As u dieselfde gereg of toebehore gebruik vir rou en gaar vleis, pluimvee of vis, kan u die bakterieë onbewustelik van rou tot gaar voedsel besmet.

In plaas daarvan: Om kruisbesmetting te vermy, moet u aparte geregte en eetgerei vir u rou en gekookte kos hê.

Kook massa Hoeveelheid vleis tegelyk

'N Groot braai vereis baie gegrilde kosse: worsbroodjies, hamburgers, steaks, groente en vis. Baie gashere braai alles aan die begin, so die kos sal gereed wees as almal opdaag. Maar nie almal kom op dieselfde tyd aan nie, en 'n paar uur later, nadat die kos in die warm son gesit het, kan mense 'n tweede of derde maaltyd gaan haal uit die ou stapel vleis.

In plaas daarvan: berei kos in klein hoeveelhede voor. Hou rou vleis in die koeler totdat dit gereed is vir die braai.

Laat oorblyfsels die hele dag weg

Dit gaan nie net daaroor om die hele dag vleis weg te laat nie, maar al die slaaie wat met mayonnaise gesny is, word buite gelaat by temperature waarin bakterieë graag groei. Gesnyde vrugte, groente en bereide slaaie moet in die yskas gehou word. As oorblyfsels weggelaat word, behoort dit nie langer as een uur te wees as die temperatuur 90 grade F of hoër is nie, en nie langer as twee uur as dit minder as 90 grade F is nie.

In plaas daarvan: Hou die tyd op die horlosie sodat jy weet hoe lank kos weggelaat word. Om voedselverspilling te verminder, bedien voedsel in klein hoeveelhede en hou ekstras in die yskas totdat dit gebruik word.


10 grootste foute in voedselveiligheid wat mense op 'n braai maak

Maak seker dat u agterplaasbraai heerlik is - en heeltemal veilig!

Verwant aan:

Foto deur: Mint Images/Getty Images

Foto deur: The Picture Pantry/Getty Images

Foto deur: A_Namenko/Getty Images

Foto deur: Andia/Bydraer/Getty Images

Foto deur: Elenathewise/Getty Images

Foto deur: Maroke/Getty Images

Foto deur: Fishysam/Getty Images

Foto deur: Lauri Patterson/Getty Images

Foto deur: Emily Hoefman/EyeEm/Getty Images

Foto deur: M.Czosnek/Getty Images

Foto deur: Caymia/Getty Images

Wat u moet weet voordat u die rooster aan die brand steek

Barbecue seisoen is in volle gang! Dit kan beter word as die geur van sappige hamburgers en 'n bietjie groente op die rooster. Met die braaiseisoen kom ook die bedreiging van voedselverwante siektes wat al die plesier kan bederf. Hier is die top 10 grootste voedselveiligheidsfoute wat gereeld gemaak word, en eenvoudige maniere waarop u u gunsteling braai veilig kan hou.

Ontdooi u proteïene verkeerd

Of u nou kies om u bevrore hoender, beesvleis of vis oornag op die tafelblad te ontdooi, of erger nog, laat dit uitdroog in die warm son, en u vra om probleme. Skadelike bakterieë kan by kamertemperatuur vermeerder tot vlakke wat u siek kan maak (selfs as u die kos behoorlik kook). Dieselfde bakterieë vermeerder selfs vinniger in baie warmer temperature, soos op 'n warm 90 grade dag.

In plaas daarvan: Beplan vooruit. Ontdooi u proteïene in die yskas een of twee dae voordat u dit braai.

Berging van ongekookte vleis bo-op klaargemaakte kos

Voedselveiligheid gaan nie net oor kook op die rooster nie, maar al die stappe om die kos te maak. As u vleis, pluimvee en vis ontdooi of ongekookte proteïene in die yskas stoor, is die laaste sap van gemaalde beesvleis wat op u vars waatlemoen drup. Dit is 'n vorm van kruisbesmetting.

Stoor eerder rou vleis, pluimvee en vis onder in die yskas of in 'n skerper laai. U kan dit ook in 'n plastieksak draai om te voorkom dat sappe lek.

Gebruik dieselfde snyborde vir alles

Alhoewel dit lekker kan wees om geregte te bespaar, is die rou hoender op dieselfde snyplank as u vrugte en groente 'n resep vir 'n ramp. Dit is 'n algemene fout wat bekend staan ​​as kruisbesmetting, wat die bakterieë van u rou vleis maklik na u gekookte produkte kan oordra.

In plaas daarvan: Gebruik aparte snyborde vir rou vleis, pluimvee en vis en klaargemaakte kosse soos produkte en kaas.

Marineer by kamertemperatuur

Om vleis, hoender en vis te marineer, gee smaak en maak jou proteïen sag. Die suur marinades kan ook help om die groei van bakterieë te vertraag. 'N Groot faux pas marineer u kos, ontbloot by kamertemperatuur of buite in die hitte. Bakterieë hou van die warm temperature, vermenigvuldig met hoeveelhede wat iemand siek kan maak.

In plaas daarvan: Marineer u kos wat in die yskas bedek is, en gooi enige ekstra marinade weg wat die rou vleis, hoender of vis aangeraak het.

Pak rou vleis met rou vrugte en groente

As u pak vir 'n braai, is u gereeld besig om die rou hoender- en burgerpatties saam met die vars broccoli (vir 'n broccoli -slaai) te pak. Weereens kan die bakterieë in die rou vleis maklik die rou groente vind wat nie gaar word nie en die bakterieë word nie vernietig nie.

In plaas daarvan: Hou twee verkoelers beskikbaar, een vir rou vleis en een vir rou vrugte, groente en ander voorbereide voedsel.

Vervoer van kos in die kattebak

Vind u dat u u motor met die kos in die bagasiebak pak? Dit is die warmste plek in die motor en skadelike bakterieë hou baie van die temperatuur om te vermeerder.

In plaas daarvan: vervoer kos in die passasiersdeel van die motor, waar dit 'n bietjie koeler is (veral met lugversorging).

Oogbolige Doneness

Dit lyk miskien makliker om na u vleis te kyk of dit klaar is, maar dit is nie die akkuraatste manier nie. As u hoender of burger kyk of dit nie meer pienk is nie, beteken dit nie dat u die regte temperatuur bereik het om skadelike bakterieë te vernietig nie.

Belê eerder 'n voedseltermometer (hulle begin by ongeveer $ 10). Vleistermometers sal ingeboude temperatuurgidse hê, sodat u dit kan doen weet wanneer jou vleis, hoender of vis gaar is.

Gebruik dieselfde borde vir rou en gaar vleis

Baie mense gebruik dieselfde gereg en tang of ander gereedskap vir byvoorbeeld rou hamburgers en gekookte hamburgers. As u dieselfde gereg of toebehore gebruik vir rou en gaar vleis, pluimvee of vis, kan u die bakterieë onbewustelik van rou tot gaar voedsel besmet.

In plaas daarvan: Om kruisbesmetting te vermy, moet u aparte geregte en gereedskap vir u rou en gekookte kos hê.

Kook massa Hoeveelheid vleis tegelyk

'N Groot braai vereis baie gegrilde kosse: worsbroodjies, hamburgers, steaks, groente en vis. Baie gashere braai alles aan die begin, so die kos sal gereed wees as almal opdaag. Maar nie almal kom op dieselfde tyd aan nie, en 'n paar uur later, nadat die kos in die warm son gesit het, kan mense na 'n tweede of derde porsie gaan om die ou stapel vleis te gryp.

In plaas daarvan: berei kos in klein hoeveelhede voor. Hou rou vleis in die koeler totdat dit gereed is vir die braai.

Laat oorblyfsels die hele dag weg

Dit gaan nie net daaroor om vleis die hele dag weg te laat nie, maar al die slaaie wat met mayonnaise gesny is, word buite gelaat by temperature waarin bakterieë graag groei. Gesnyde vrugte, groente en bereide slaaie moet in die yskas gehou word. As oorblyfsels weggelaat word, behoort dit nie langer as een uur te wees as die temperatuur 90 grade F of hoër is nie, en nie langer as twee uur as dit minder as 90 grade F is nie.

In plaas daarvan: Hou die tyd op die horlosie sodat jy weet hoe lank kos weggelaat word. Om voedselverspilling te verminder, bedien voedsel in klein hoeveelhede en hou ekstras in die yskas totdat dit gebruik word.


10 grootste foute in voedselveiligheid wat mense op 'n braai maak

Maak seker dat u agterplaasbraai heerlik is - en heeltemal veilig!

Verwant aan:

Foto deur: Mint Images/Getty Images

Foto deur: The Picture Pantry/Getty Images

Foto deur: A_Namenko/Getty Images

Foto deur: Andia/Bydraer/Getty Images

Foto deur: Elenathewise/Getty Images

Foto deur: Maroke/Getty Images

Foto deur: Fishysam/Getty Images

Foto deur: Lauri Patterson/Getty Images

Foto deur: Emily Hoefman/EyeEm/Getty Images

Foto deur: M.Czosnek/Getty Images

Foto deur: Caymia/Getty Images

Wat u moet weet voordat u die rooster aan die brand steek

Barbecue seisoen is in volle gang! Dit kan beter word as die geur van sappige hamburgers en 'n bietjie groente op die rooster. Met die braaiseisoen kom ook die bedreiging van voedselverwante siektes wat al die plesier kan bederf. Hier is die top 10 grootste voedselveiligheidsfoute wat gereeld gemaak word, en eenvoudige maniere waarop u u gunsteling braai veilig kan hou.

Ontdooi u proteïene verkeerd

Of u nou kies om u bevrore hoender, beesvleis of vis oornag op die tafelblad te ontdooi, of erger nog, laat dit uit om te ontdooi in die warm son, dan vra u probleme. Skadelike bakterieë kan by kamertemperatuur vermeerder tot vlakke wat u siek kan maak (selfs as u die kos behoorlik kook). Dieselfde bakterieë vermeerder selfs vinniger in baie warmer temperature, soos op 'n warm 90 grade dag.

In plaas daarvan: Beplan vooruit. Ontdooi u proteïene in die yskas een of twee dae voordat u dit braai.

Berging van ongekookte vleis bo-op klaargemaakte kos

Voedselveiligheid gaan nie net oor kook op die rooster nie, maar al die stappe om die kos te maak. As u vleis, pluimvee en vis ontdooi of ongekookte proteïene in die yskas stoor, is die laaste sap van gemaalde beesvleis wat op u vars waatlemoen drup. Dit is 'n vorm van kruisbesmetting.

Stoor eerder rou vleis, pluimvee en vis onder in die yskas of in 'n skerper laai. U kan dit ook in 'n plastieksak draai om te voorkom dat sappe lek.

Gebruik dieselfde snyborde vir alles

Alhoewel dit lekker kan wees om geregte te bespaar, is die rou hoender op dieselfde snyplank as u vrugte en groente 'n resep vir 'n ramp. Dit is 'n algemene fout wat bekend staan ​​as kruisbesmetting, wat die bakterieë van u rou vleis maklik na u gekookte produkte kan oordra.

In plaas daarvan: Gebruik aparte snyborde vir rou vleis, pluimvee en vis en voedsel wat gereed is om te eet, soos produkte en kaas.

Marineer by kamertemperatuur

Om vleis, hoender en vis te marineer, gee smaak en maak jou proteïen sag. Die suur marinades kan ook help om die groei van bakterieë te vertraag. 'N Groot faux pas marineer u kos, ontbloot by kamertemperatuur of buite in die hitte. Bakterieë hou van die warm temperature, vermenigvuldig met hoeveelhede wat iemand siek kan maak.

In plaas daarvan: Marineer u kos wat in die yskas bedek is, en gooi enige ekstra marinade weg wat die rou vleis, hoender of vis aangeraak het.

Pak rou vleis met rou vrugte en groente in

As u pak vir 'n braai, is u gereeld besig om die rou hoender- en burgerpatties saam met die vars broccoli (vir 'n broccoli -slaai) te pak. Weereens kan die bakterieë in die rou vleis maklik die rou groente vind wat nie gaar word nie en die bakterieë word nie vernietig nie.

In plaas daarvan: Hou twee verkoelers beskikbaar, een vir rou vleis en een vir rou vrugte, groente en ander voorbereide voedsel.

Vervoer van voedsel in die kattebak

Vind u dat u u motor met die kos in die bagasiebak pak? Dit is die warmste plek in die motor en skadelike bakterieë hou baie van die temperatuur om te vermeerder.

In plaas daarvan: vervoer kos in die passasiersdeel van die motor, waar dit 'n bietjie koeler is (veral met lugversorging).

Oogbolige Doneness

Dit lyk miskien makliker om na u vleis te kyk of dit klaar is, maar dit is nie die akkuraatste manier nie. As u hoender of burger kyk of dit nie meer pienk is nie, beteken dit nie dat u die regte temperatuur bereik het om skadelike bakterieë te vernietig nie.

Belê eerder 'n voedseltermometer (hulle begin by ongeveer $ 10). Vleistermometers sal ingeboude temperatuurgidse hê weet wanneer jou vleis, hoender of vis gaar is.

Gebruik dieselfde borde vir rou en gaar vleis

Baie mense gebruik dieselfde gereg en tang of ander gereedskap vir byvoorbeeld rou hamburgers en gekookte hamburgers. As u dieselfde gereg of toebehore gebruik vir rou en gaar vleis, pluimvee of vis, kan u die bakterieë onbewustelik van rou tot gaar voedsel besmet.

In plaas daarvan: Om kruisbesmetting te vermy, moet u aparte geregte en gereedskap vir u rou en gekookte kos hê.

Kook massa Hoeveelheid vleis tegelyk

'N Groot braai vereis baie gegrilde kosse: worsbroodjies, hamburgers, steaks, groente en vis. Baie gashere braai alles aan die begin, so die kos sal gereed wees as almal opdaag. Maar nie almal kom op dieselfde tyd aan nie, en 'n paar uur later, nadat die kos in die warm son gesit het, kan mense na 'n tweede of derde porsie gaan om die ou stapel vleis te gryp.

In plaas daarvan: berei kos in klein hoeveelhede voor. Hou rou vleis in die koeler totdat dit gereed is vir die braai.

Laat oorblyfsels die hele dag weg

Dit gaan nie net daaroor om die hele dag vleis weg te laat nie, maar al die slaaie wat met mayonnaise gesny is, word buite gelaat by temperature waarin bakterieë graag groei. Gesnyde vrugte, groente en bereide slaaie moet in die yskas gehou word. As oorblyfsels weggelaat word, behoort dit nie langer as een uur te wees as die temperatuur 90 grade F of hoër is nie, en nie langer as twee uur as dit minder as 90 grade F is nie.

In plaas daarvan: Hou die tyd op die horlosie sodat jy weet hoe lank kos weggelaat word. Om voedselverspilling te verminder, bedien voedsel in klein hoeveelhede en hou ekstras in die yskas totdat dit gebruik word.


10 grootste foute in voedselveiligheid wat mense op 'n braai maak

Maak seker dat u agterplaasbraai heerlik is - en heeltemal veilig!

Verwant aan:

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Foto deur: Maroke/Getty Images

Foto deur: Fishysam/Getty Images

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Foto deur: Emily Hoefman/EyeEm/Getty Images

Foto deur: M.Czosnek/Getty Images

Foto deur: Caymia/Getty Images

Wat u moet weet voordat u die rooster aan die brand steek

Barbecue seisoen is in volle gang! Dit kan beter word as die geur van sappige hamburgers en 'n bietjie groente op die rooster. Met die braaiseisoen kom ook die bedreiging van voedselverwante siektes wat al die plesier kan bederf. Hier is die top 10 grootste voedselveiligheidsfoute wat gereeld gemaak word, en eenvoudige maniere waarop u u gunsteling braai veilig kan hou.

Ontdooi u proteïene verkeerd

Of u nou kies om u bevrore hoender, beesvleis of vis oornag op die tafelblad te ontdooi, of erger nog, laat dit uitdroog in die warm son, en u vra om probleme. Skadelike bakterieë kan by kamertemperatuur vermeerder tot vlakke wat u siek kan maak (selfs as u die kos behoorlik kook). Dieselfde bakterieë vermeerder selfs vinniger in baie warmer temperature, soos op 'n warm 90 grade dag.

In plaas daarvan: Beplan vooruit. Ontdooi u proteïene in die yskas een of twee dae voordat u dit braai.

Berging van ongekookte vleis bo-op klaargemaakte kos

Voedselveiligheid gaan nie net oor kook op die rooster nie, maar al die stappe om die kos te maak. As u vleis, pluimvee en vis ontdooi of ongekookte proteïene in die yskas stoor, is die laaste sap van gemaalde beesvleis wat op u vars waatlemoen drup. Dit is 'n vorm van kruisbesmetting.

Stoor eerder rou vleis, pluimvee en vis onder in die yskas of in 'n skerper laai. U kan dit ook in 'n plastieksak draai om te voorkom dat sappe lek.

Gebruik dieselfde snyborde vir alles

Alhoewel dit lekker is om geregte te bespaar, is die rou hoender op dieselfde snyplank as u vrugte en groente 'n resep vir 'n ramp. Dit is 'n algemene fout wat bekend staan ​​as kruisbesmetting, wat die bakterieë van u rou vleis maklik na u gekookte produkte kan oordra.

In plaas daarvan: Gebruik aparte snyborde vir rou vleis, pluimvee en vis en klaargemaakte kosse soos produkte en kaas.

Marineer by kamertemperatuur

Om vleis, hoender en vis te marineer, gee smaak en maak jou proteïen sag. Die suur marinades kan ook help om die groei van bakterieë te vertraag. 'N Groot faux pas marineer u kos, ontbloot by kamertemperatuur of buite in die hitte. Bakterieë hou van die warm temperature, vermenigvuldig met hoeveelhede wat iemand siek kan maak.

In plaas daarvan: Marineer u kos wat in die yskas bedek is, en gooi enige ekstra marinade weg wat die rou vleis, hoender of vis aangeraak het.

Pak rou vleis met rou vrugte en groente

As u pak vir 'n braai, is u gereeld besig om die rou hoender- en burgerpatties saam met die vars broccoli (vir 'n broccoli -slaai) te pak. Weereens kan die bakterieë in die rou vleis maklik die rou groente vind wat nie gaar word nie en die bakterieë word nie vernietig nie.

In plaas daarvan: Hou twee verkoelers beskikbaar, een vir rou vleis en een vir rou vrugte, groente en ander voorbereide voedsel.

Vervoer van voedsel in die kattebak

Vind u dat u u motor met die kos in die bagasiebak pak? Dit is die warmste plek in die motor en skadelike bakterieë hou baie van die temperatuur om te vermeerder.

In plaas daarvan: vervoer kos in die passasiersdeel van die motor, waar dit 'n bietjie koeler is (veral met lugversorging).

Oogbolige Doneness

Dit lyk miskien makliker om na u vleis te kyk of dit klaar is, maar dit is nie die akkuraatste manier nie. As u hoender of burger kyk of dit nie meer pienk is nie, beteken dit nie dat u die regte temperatuur bereik het om skadelike bakterieë te vernietig nie.

Belê eerder 'n voedseltermometer (hulle begin by ongeveer $ 10). Vleistermometers sal ingeboude temperatuurgidse hê weet when your meat, chicken, or fish is done.

Using Same Plates for Raw and Cooked Meats

Many folks use the same dish and tongs or other utensils for raw burgers, for example, and cooked burgers. If you&rsquore using the same dish or utensils for raw and cooked meats, poultry or fish, you can unknowingly cross-contaminate the bacteria from the raw to cooked foods.

Instead: To avoid cross-contamination be prepared by having separate dishes and utensils for your raw and cooked foods.

Cooking Mass Amount of Meat At Once

A big barbecue calls for lots of grilled foods: hot dogs, hamburgers, steaks, vegetables and fish. Many hosts grill up everything at the beginning, so the food will be ready when everyone arrives. But not everyone arrives at the same time and a few hours later, after the food has been sitting in the hot sun, folks may head for second or third helpings grabbing from that old pile of meats.

Instead: Prepare food in small batches. Keep raw meats in the cooler until they&rsquore ready for the barbecue.

Leaving Leftovers Out All Day

It&rsquos not only about leaving meats out all day, but all those salads slathered with mayonnaise get left outside at temperatures bacteria love to grow in. Sliced fruit, vegetables and prepared salads should be kept refrigerated. If leftovers are left out, then it should be no longer than one hour if the temperature is 90 degrees F or above, and no longer than two hours if it&rsquos less than 90 degrees F.

Instead: Keep the time on the clock so you know how long food is left out. To minimize food waste, serve food in small batches and keep extras refrigerated until use.


10 Biggest Food Safety Mistakes People Make at a Barbecue

Make sure your backyard barbecue is delicious — and totally safe!

Verwant aan:

Photo By: Mint Images/Getty Images

Photo By: The Picture Pantry/Getty Images

Photo By: A_Namenko/Getty Images

Photo By: Andia/Contributor/Getty Images

Photo By: Elenathewise/Getty Images

Photo By: Maroke/Getty Images

Photo By: Fishysam/Getty Images

Photo By: Lauri Patterson/Getty Images

Photo By: Emily Hoefman/EyeEm/Getty Images

Photo By: M.Czosnek/Getty Images

Photo By: Caymia/Getty Images

What To Know Before You Fire Up the Grill

Barbecue season is in full swing! It can&rsquot get any better than the aroma of juicy burgers and sizzle of vegetables on the grill. With grilling season also comes the threat of foodborne illness which can spoil all the fun. Here are the top 10 biggest food safety mistakes often made &mdash and simple ways you can keep your barbecue favorites safe.

Defrosting Your Proteins Incorrectly

Whether you choose to defrost your frozen chicken, beef or fish on the counter top overnight, or worse, leave it out to defrost in the hot sun, you&rsquore asking for trouble. Harmful bacteria can multiply at room temperature to levels that can make you sick (even if you cook the food properly). Those same bacteria will multiply even more rapidly in much warmer temperatures, like on a hot 90-degree day.

Instead: Plan ahead. Defrost your proteins in the refrigerator one or two days before you barbecue it.

Storing Uncooked Meats On Top of Ready-to-Eat Foods

Food safety isn&rsquot just about cooking on the grill, but all the steps leading up to making that food. When defrosting meat, poultry and fish or storing uncooked proteins in the refrigerator, the last thing you want is juices from ground beef dripping on your fresh watermelon. This is a form of cross-contamination.

Instead: Store raw meat, poultry and fish on the bottom of your refrigerator or in a crisper drawer. You can also wrap it in a plastic bag to prevent any juices from leaking.

Using the Same Cutting Boards for Everything

Although it may be nice to save dishes, cutting the raw chicken on the same cutting board as your fruit and vegetables is a recipe for disaster. This is a common mistake known as cross-contamination, which can easily transfer the bacteria from your raw meats to your cooked produce.

Instead: Use separate cutting boards for raw meats, poultry and fish and ready-to-eat foods like produce and cheese.

Marinating At Room Temperature

Marinating meat, chicken, and fish adds flavor and makes your protein tender. Those acidic marinades can also help slow down any bacterial growth. A big faux pas is marinating your food uncovered at room temperature or outdoors in the heat. Bacteria love those warm temperatures, multiplying to amounts that can make someone sick.

Instead: Marinate your food covered in the refrigerator, and toss out any extra marinade that touched the raw meat, chicken or fish.

Packing Raw Meats with Raw Fruits and Vegetables

If you&rsquore packing for a barbecue, you&rsquoll oftentimes find yourself packing the raw chicken and burger patties with the fresh broccoli (for a broccoli slaw). Once again, those bacteria in the raw meats can easily find their way onto the raw vegetables which don't get cooked and the bacteria don't get destroyed.

Instead: Have two coolers available, one for raw meats and one for raw fruits, vegetables and other prepared foods.

Transporting Food in the Trunk

Find yourself packing your car with the food in the trunk? That is the hottest place in the car &mdash and harmful bacteria love those temperatures in order to multiply.

Instead: Transport food in the passenger part of the car, where it is a bit cooler (especially with air conditioning).

Eyeballing Doneness

It may seem easier to look at your meat to see if it's done, but that isn&rsquot the most accurate way. Checking your chicken or burger if they&rsquore no longer pink doesn&rsquot mean you&rsquove reached the proper temperatures to destroy harmful bacteria.

Instead: Invest a food thermometer (they start at around $10). Meat thermometers will have built in temperatures guides so you will weet when your meat, chicken, or fish is done.

Using Same Plates for Raw and Cooked Meats

Many folks use the same dish and tongs or other utensils for raw burgers, for example, and cooked burgers. If you&rsquore using the same dish or utensils for raw and cooked meats, poultry or fish, you can unknowingly cross-contaminate the bacteria from the raw to cooked foods.

Instead: To avoid cross-contamination be prepared by having separate dishes and utensils for your raw and cooked foods.

Cooking Mass Amount of Meat At Once

A big barbecue calls for lots of grilled foods: hot dogs, hamburgers, steaks, vegetables and fish. Many hosts grill up everything at the beginning, so the food will be ready when everyone arrives. But not everyone arrives at the same time and a few hours later, after the food has been sitting in the hot sun, folks may head for second or third helpings grabbing from that old pile of meats.

Instead: Prepare food in small batches. Keep raw meats in the cooler until they&rsquore ready for the barbecue.

Leaving Leftovers Out All Day

It&rsquos not only about leaving meats out all day, but all those salads slathered with mayonnaise get left outside at temperatures bacteria love to grow in. Sliced fruit, vegetables and prepared salads should be kept refrigerated. If leftovers are left out, then it should be no longer than one hour if the temperature is 90 degrees F or above, and no longer than two hours if it&rsquos less than 90 degrees F.

Instead: Keep the time on the clock so you know how long food is left out. To minimize food waste, serve food in small batches and keep extras refrigerated until use.


10 Biggest Food Safety Mistakes People Make at a Barbecue

Make sure your backyard barbecue is delicious — and totally safe!

Verwant aan:

Photo By: Mint Images/Getty Images

Photo By: The Picture Pantry/Getty Images

Photo By: A_Namenko/Getty Images

Photo By: Andia/Contributor/Getty Images

Photo By: Elenathewise/Getty Images

Photo By: Maroke/Getty Images

Photo By: Fishysam/Getty Images

Photo By: Lauri Patterson/Getty Images

Photo By: Emily Hoefman/EyeEm/Getty Images

Photo By: M.Czosnek/Getty Images

Photo By: Caymia/Getty Images

What To Know Before You Fire Up the Grill

Barbecue season is in full swing! It can&rsquot get any better than the aroma of juicy burgers and sizzle of vegetables on the grill. With grilling season also comes the threat of foodborne illness which can spoil all the fun. Here are the top 10 biggest food safety mistakes often made &mdash and simple ways you can keep your barbecue favorites safe.

Defrosting Your Proteins Incorrectly

Whether you choose to defrost your frozen chicken, beef or fish on the counter top overnight, or worse, leave it out to defrost in the hot sun, you&rsquore asking for trouble. Harmful bacteria can multiply at room temperature to levels that can make you sick (even if you cook the food properly). Those same bacteria will multiply even more rapidly in much warmer temperatures, like on a hot 90-degree day.

Instead: Plan ahead. Defrost your proteins in the refrigerator one or two days before you barbecue it.

Storing Uncooked Meats On Top of Ready-to-Eat Foods

Food safety isn&rsquot just about cooking on the grill, but all the steps leading up to making that food. When defrosting meat, poultry and fish or storing uncooked proteins in the refrigerator, the last thing you want is juices from ground beef dripping on your fresh watermelon. This is a form of cross-contamination.

Instead: Store raw meat, poultry and fish on the bottom of your refrigerator or in a crisper drawer. You can also wrap it in a plastic bag to prevent any juices from leaking.

Using the Same Cutting Boards for Everything

Although it may be nice to save dishes, cutting the raw chicken on the same cutting board as your fruit and vegetables is a recipe for disaster. This is a common mistake known as cross-contamination, which can easily transfer the bacteria from your raw meats to your cooked produce.

Instead: Use separate cutting boards for raw meats, poultry and fish and ready-to-eat foods like produce and cheese.

Marinating At Room Temperature

Marinating meat, chicken, and fish adds flavor and makes your protein tender. Those acidic marinades can also help slow down any bacterial growth. A big faux pas is marinating your food uncovered at room temperature or outdoors in the heat. Bacteria love those warm temperatures, multiplying to amounts that can make someone sick.

Instead: Marinate your food covered in the refrigerator, and toss out any extra marinade that touched the raw meat, chicken or fish.

Packing Raw Meats with Raw Fruits and Vegetables

If you&rsquore packing for a barbecue, you&rsquoll oftentimes find yourself packing the raw chicken and burger patties with the fresh broccoli (for a broccoli slaw). Once again, those bacteria in the raw meats can easily find their way onto the raw vegetables which don't get cooked and the bacteria don't get destroyed.

Instead: Have two coolers available, one for raw meats and one for raw fruits, vegetables and other prepared foods.

Transporting Food in the Trunk

Find yourself packing your car with the food in the trunk? That is the hottest place in the car &mdash and harmful bacteria love those temperatures in order to multiply.

Instead: Transport food in the passenger part of the car, where it is a bit cooler (especially with air conditioning).

Eyeballing Doneness

It may seem easier to look at your meat to see if it's done, but that isn&rsquot the most accurate way. Checking your chicken or burger if they&rsquore no longer pink doesn&rsquot mean you&rsquove reached the proper temperatures to destroy harmful bacteria.

Instead: Invest a food thermometer (they start at around $10). Meat thermometers will have built in temperatures guides so you will weet when your meat, chicken, or fish is done.

Using Same Plates for Raw and Cooked Meats

Many folks use the same dish and tongs or other utensils for raw burgers, for example, and cooked burgers. If you&rsquore using the same dish or utensils for raw and cooked meats, poultry or fish, you can unknowingly cross-contaminate the bacteria from the raw to cooked foods.

Instead: To avoid cross-contamination be prepared by having separate dishes and utensils for your raw and cooked foods.

Cooking Mass Amount of Meat At Once

A big barbecue calls for lots of grilled foods: hot dogs, hamburgers, steaks, vegetables and fish. Many hosts grill up everything at the beginning, so the food will be ready when everyone arrives. But not everyone arrives at the same time and a few hours later, after the food has been sitting in the hot sun, folks may head for second or third helpings grabbing from that old pile of meats.

Instead: Prepare food in small batches. Keep raw meats in the cooler until they&rsquore ready for the barbecue.

Leaving Leftovers Out All Day

It&rsquos not only about leaving meats out all day, but all those salads slathered with mayonnaise get left outside at temperatures bacteria love to grow in. Sliced fruit, vegetables and prepared salads should be kept refrigerated. If leftovers are left out, then it should be no longer than one hour if the temperature is 90 degrees F or above, and no longer than two hours if it&rsquos less than 90 degrees F.

Instead: Keep the time on the clock so you know how long food is left out. To minimize food waste, serve food in small batches and keep extras refrigerated until use.


10 Biggest Food Safety Mistakes People Make at a Barbecue

Make sure your backyard barbecue is delicious — and totally safe!

Verwant aan:

Photo By: Mint Images/Getty Images

Photo By: The Picture Pantry/Getty Images

Photo By: A_Namenko/Getty Images

Photo By: Andia/Contributor/Getty Images

Photo By: Elenathewise/Getty Images

Photo By: Maroke/Getty Images

Photo By: Fishysam/Getty Images

Photo By: Lauri Patterson/Getty Images

Photo By: Emily Hoefman/EyeEm/Getty Images

Photo By: M.Czosnek/Getty Images

Photo By: Caymia/Getty Images

What To Know Before You Fire Up the Grill

Barbecue season is in full swing! It can&rsquot get any better than the aroma of juicy burgers and sizzle of vegetables on the grill. With grilling season also comes the threat of foodborne illness which can spoil all the fun. Here are the top 10 biggest food safety mistakes often made &mdash and simple ways you can keep your barbecue favorites safe.

Defrosting Your Proteins Incorrectly

Whether you choose to defrost your frozen chicken, beef or fish on the counter top overnight, or worse, leave it out to defrost in the hot sun, you&rsquore asking for trouble. Harmful bacteria can multiply at room temperature to levels that can make you sick (even if you cook the food properly). Those same bacteria will multiply even more rapidly in much warmer temperatures, like on a hot 90-degree day.

Instead: Plan ahead. Defrost your proteins in the refrigerator one or two days before you barbecue it.

Storing Uncooked Meats On Top of Ready-to-Eat Foods

Food safety isn&rsquot just about cooking on the grill, but all the steps leading up to making that food. When defrosting meat, poultry and fish or storing uncooked proteins in the refrigerator, the last thing you want is juices from ground beef dripping on your fresh watermelon. This is a form of cross-contamination.

Instead: Store raw meat, poultry and fish on the bottom of your refrigerator or in a crisper drawer. You can also wrap it in a plastic bag to prevent any juices from leaking.

Using the Same Cutting Boards for Everything

Although it may be nice to save dishes, cutting the raw chicken on the same cutting board as your fruit and vegetables is a recipe for disaster. This is a common mistake known as cross-contamination, which can easily transfer the bacteria from your raw meats to your cooked produce.

Instead: Use separate cutting boards for raw meats, poultry and fish and ready-to-eat foods like produce and cheese.

Marinating At Room Temperature

Marinating meat, chicken, and fish adds flavor and makes your protein tender. Those acidic marinades can also help slow down any bacterial growth. A big faux pas is marinating your food uncovered at room temperature or outdoors in the heat. Bacteria love those warm temperatures, multiplying to amounts that can make someone sick.

Instead: Marinate your food covered in the refrigerator, and toss out any extra marinade that touched the raw meat, chicken or fish.

Packing Raw Meats with Raw Fruits and Vegetables

If you&rsquore packing for a barbecue, you&rsquoll oftentimes find yourself packing the raw chicken and burger patties with the fresh broccoli (for a broccoli slaw). Once again, those bacteria in the raw meats can easily find their way onto the raw vegetables which don't get cooked and the bacteria don't get destroyed.

Instead: Have two coolers available, one for raw meats and one for raw fruits, vegetables and other prepared foods.

Transporting Food in the Trunk

Find yourself packing your car with the food in the trunk? That is the hottest place in the car &mdash and harmful bacteria love those temperatures in order to multiply.

Instead: Transport food in the passenger part of the car, where it is a bit cooler (especially with air conditioning).

Eyeballing Doneness

It may seem easier to look at your meat to see if it's done, but that isn&rsquot the most accurate way. Checking your chicken or burger if they&rsquore no longer pink doesn&rsquot mean you&rsquove reached the proper temperatures to destroy harmful bacteria.

Instead: Invest a food thermometer (they start at around $10). Meat thermometers will have built in temperatures guides so you will weet when your meat, chicken, or fish is done.

Using Same Plates for Raw and Cooked Meats

Many folks use the same dish and tongs or other utensils for raw burgers, for example, and cooked burgers. If you&rsquore using the same dish or utensils for raw and cooked meats, poultry or fish, you can unknowingly cross-contaminate the bacteria from the raw to cooked foods.

Instead: To avoid cross-contamination be prepared by having separate dishes and utensils for your raw and cooked foods.

Cooking Mass Amount of Meat At Once

A big barbecue calls for lots of grilled foods: hot dogs, hamburgers, steaks, vegetables and fish. Many hosts grill up everything at the beginning, so the food will be ready when everyone arrives. But not everyone arrives at the same time and a few hours later, after the food has been sitting in the hot sun, folks may head for second or third helpings grabbing from that old pile of meats.

Instead: Prepare food in small batches. Keep raw meats in the cooler until they&rsquore ready for the barbecue.

Leaving Leftovers Out All Day

It&rsquos not only about leaving meats out all day, but all those salads slathered with mayonnaise get left outside at temperatures bacteria love to grow in. Sliced fruit, vegetables and prepared salads should be kept refrigerated. If leftovers are left out, then it should be no longer than one hour if the temperature is 90 degrees F or above, and no longer than two hours if it&rsquos less than 90 degrees F.

Instead: Keep the time on the clock so you know how long food is left out. To minimize food waste, serve food in small batches and keep extras refrigerated until use.


10 Biggest Food Safety Mistakes People Make at a Barbecue

Make sure your backyard barbecue is delicious — and totally safe!

Verwant aan:

Photo By: Mint Images/Getty Images

Photo By: The Picture Pantry/Getty Images

Photo By: A_Namenko/Getty Images

Photo By: Andia/Contributor/Getty Images

Photo By: Elenathewise/Getty Images

Photo By: Maroke/Getty Images

Photo By: Fishysam/Getty Images

Photo By: Lauri Patterson/Getty Images

Photo By: Emily Hoefman/EyeEm/Getty Images

Photo By: M.Czosnek/Getty Images

Photo By: Caymia/Getty Images

What To Know Before You Fire Up the Grill

Barbecue season is in full swing! It can&rsquot get any better than the aroma of juicy burgers and sizzle of vegetables on the grill. With grilling season also comes the threat of foodborne illness which can spoil all the fun. Here are the top 10 biggest food safety mistakes often made &mdash and simple ways you can keep your barbecue favorites safe.

Defrosting Your Proteins Incorrectly

Whether you choose to defrost your frozen chicken, beef or fish on the counter top overnight, or worse, leave it out to defrost in the hot sun, you&rsquore asking for trouble. Harmful bacteria can multiply at room temperature to levels that can make you sick (even if you cook the food properly). Those same bacteria will multiply even more rapidly in much warmer temperatures, like on a hot 90-degree day.

Instead: Plan ahead. Defrost your proteins in the refrigerator one or two days before you barbecue it.

Storing Uncooked Meats On Top of Ready-to-Eat Foods

Food safety isn&rsquot just about cooking on the grill, but all the steps leading up to making that food. When defrosting meat, poultry and fish or storing uncooked proteins in the refrigerator, the last thing you want is juices from ground beef dripping on your fresh watermelon. This is a form of cross-contamination.

Instead: Store raw meat, poultry and fish on the bottom of your refrigerator or in a crisper drawer. You can also wrap it in a plastic bag to prevent any juices from leaking.

Using the Same Cutting Boards for Everything

Although it may be nice to save dishes, cutting the raw chicken on the same cutting board as your fruit and vegetables is a recipe for disaster. This is a common mistake known as cross-contamination, which can easily transfer the bacteria from your raw meats to your cooked produce.

Instead: Use separate cutting boards for raw meats, poultry and fish and ready-to-eat foods like produce and cheese.

Marinating At Room Temperature

Marinating meat, chicken, and fish adds flavor and makes your protein tender. Those acidic marinades can also help slow down any bacterial growth. A big faux pas is marinating your food uncovered at room temperature or outdoors in the heat. Bacteria love those warm temperatures, multiplying to amounts that can make someone sick.

Instead: Marinate your food covered in the refrigerator, and toss out any extra marinade that touched the raw meat, chicken or fish.

Packing Raw Meats with Raw Fruits and Vegetables

If you&rsquore packing for a barbecue, you&rsquoll oftentimes find yourself packing the raw chicken and burger patties with the fresh broccoli (for a broccoli slaw). Once again, those bacteria in the raw meats can easily find their way onto the raw vegetables which don't get cooked and the bacteria don't get destroyed.

Instead: Have two coolers available, one for raw meats and one for raw fruits, vegetables and other prepared foods.

Transporting Food in the Trunk

Find yourself packing your car with the food in the trunk? That is the hottest place in the car &mdash and harmful bacteria love those temperatures in order to multiply.

Instead: Transport food in the passenger part of the car, where it is a bit cooler (especially with air conditioning).

Eyeballing Doneness

It may seem easier to look at your meat to see if it's done, but that isn&rsquot the most accurate way. Checking your chicken or burger if they&rsquore no longer pink doesn&rsquot mean you&rsquove reached the proper temperatures to destroy harmful bacteria.

Instead: Invest a food thermometer (they start at around $10). Meat thermometers will have built in temperatures guides so you will weet when your meat, chicken, or fish is done.

Using Same Plates for Raw and Cooked Meats

Many folks use the same dish and tongs or other utensils for raw burgers, for example, and cooked burgers. If you&rsquore using the same dish or utensils for raw and cooked meats, poultry or fish, you can unknowingly cross-contaminate the bacteria from the raw to cooked foods.

Instead: To avoid cross-contamination be prepared by having separate dishes and utensils for your raw and cooked foods.

Cooking Mass Amount of Meat At Once

A big barbecue calls for lots of grilled foods: hot dogs, hamburgers, steaks, vegetables and fish. Many hosts grill up everything at the beginning, so the food will be ready when everyone arrives. But not everyone arrives at the same time and a few hours later, after the food has been sitting in the hot sun, folks may head for second or third helpings grabbing from that old pile of meats.

Instead: Prepare food in small batches. Keep raw meats in the cooler until they&rsquore ready for the barbecue.

Leaving Leftovers Out All Day

It&rsquos not only about leaving meats out all day, but all those salads slathered with mayonnaise get left outside at temperatures bacteria love to grow in. Sliced fruit, vegetables and prepared salads should be kept refrigerated. If leftovers are left out, then it should be no longer than one hour if the temperature is 90 degrees F or above, and no longer than two hours if it&rsquos less than 90 degrees F.

Instead: Keep the time on the clock so you know how long food is left out. To minimize food waste, serve food in small batches and keep extras refrigerated until use.


10 Biggest Food Safety Mistakes People Make at a Barbecue

Make sure your backyard barbecue is delicious — and totally safe!

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What To Know Before You Fire Up the Grill

Barbecue season is in full swing! It can&rsquot get any better than the aroma of juicy burgers and sizzle of vegetables on the grill. With grilling season also comes the threat of foodborne illness which can spoil all the fun. Here are the top 10 biggest food safety mistakes often made &mdash and simple ways you can keep your barbecue favorites safe.

Defrosting Your Proteins Incorrectly

Whether you choose to defrost your frozen chicken, beef or fish on the counter top overnight, or worse, leave it out to defrost in the hot sun, you&rsquore asking for trouble. Harmful bacteria can multiply at room temperature to levels that can make you sick (even if you cook the food properly). Those same bacteria will multiply even more rapidly in much warmer temperatures, like on a hot 90-degree day.

Instead: Plan ahead. Defrost your proteins in the refrigerator one or two days before you barbecue it.

Storing Uncooked Meats On Top of Ready-to-Eat Foods

Food safety isn&rsquot just about cooking on the grill, but all the steps leading up to making that food. When defrosting meat, poultry and fish or storing uncooked proteins in the refrigerator, the last thing you want is juices from ground beef dripping on your fresh watermelon. This is a form of cross-contamination.

Instead: Store raw meat, poultry and fish on the bottom of your refrigerator or in a crisper drawer. You can also wrap it in a plastic bag to prevent any juices from leaking.

Using the Same Cutting Boards for Everything

Although it may be nice to save dishes, cutting the raw chicken on the same cutting board as your fruit and vegetables is a recipe for disaster. This is a common mistake known as cross-contamination, which can easily transfer the bacteria from your raw meats to your cooked produce.

Instead: Use separate cutting boards for raw meats, poultry and fish and ready-to-eat foods like produce and cheese.

Marinating At Room Temperature

Marinating meat, chicken, and fish adds flavor and makes your protein tender. Those acidic marinades can also help slow down any bacterial growth. A big faux pas is marinating your food uncovered at room temperature or outdoors in the heat. Bacteria love those warm temperatures, multiplying to amounts that can make someone sick.

Instead: Marinate your food covered in the refrigerator, and toss out any extra marinade that touched the raw meat, chicken or fish.

Packing Raw Meats with Raw Fruits and Vegetables

If you&rsquore packing for a barbecue, you&rsquoll oftentimes find yourself packing the raw chicken and burger patties with the fresh broccoli (for a broccoli slaw). Once again, those bacteria in the raw meats can easily find their way onto the raw vegetables which don't get cooked and the bacteria don't get destroyed.

Instead: Have two coolers available, one for raw meats and one for raw fruits, vegetables and other prepared foods.

Transporting Food in the Trunk

Find yourself packing your car with the food in the trunk? That is the hottest place in the car &mdash and harmful bacteria love those temperatures in order to multiply.

Instead: Transport food in the passenger part of the car, where it is a bit cooler (especially with air conditioning).

Eyeballing Doneness

It may seem easier to look at your meat to see if it's done, but that isn&rsquot the most accurate way. Checking your chicken or burger if they&rsquore no longer pink doesn&rsquot mean you&rsquove reached the proper temperatures to destroy harmful bacteria.

Instead: Invest a food thermometer (they start at around $10). Meat thermometers will have built in temperatures guides so you will weet when your meat, chicken, or fish is done.

Using Same Plates for Raw and Cooked Meats

Many folks use the same dish and tongs or other utensils for raw burgers, for example, and cooked burgers. If you&rsquore using the same dish or utensils for raw and cooked meats, poultry or fish, you can unknowingly cross-contaminate the bacteria from the raw to cooked foods.

Instead: To avoid cross-contamination be prepared by having separate dishes and utensils for your raw and cooked foods.

Cooking Mass Amount of Meat At Once

A big barbecue calls for lots of grilled foods: hot dogs, hamburgers, steaks, vegetables and fish. Many hosts grill up everything at the beginning, so the food will be ready when everyone arrives. But not everyone arrives at the same time and a few hours later, after the food has been sitting in the hot sun, folks may head for second or third helpings grabbing from that old pile of meats.

Instead: Prepare food in small batches. Keep raw meats in the cooler until they&rsquore ready for the barbecue.

Leaving Leftovers Out All Day

It&rsquos not only about leaving meats out all day, but all those salads slathered with mayonnaise get left outside at temperatures bacteria love to grow in. Sliced fruit, vegetables and prepared salads should be kept refrigerated. If leftovers are left out, then it should be no longer than one hour if the temperature is 90 degrees F or above, and no longer than two hours if it&rsquos less than 90 degrees F.

Instead: Keep the time on the clock so you know how long food is left out. To minimize food waste, serve food in small batches and keep extras refrigerated until use.


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