It’s important to keep food safety in mind when you grill, even though it may be a little more challenging when you’re outdoors and camping. With salmonella being the number-one pathogen contributing to foodborne illness deaths in the U.S. in 2011 (CDC), it is vital to take precautions when handling raw and cooked foods. To avoid cross-contamination:
- Clean off the grill with a steel brush before and/or after use
- Use different cutting boards for produce and meats when prepping foods
- Wash or use different utensils and plates after raw food has touched those surfaces before using for cooked food from the grill
- Cook meats to appropriate temperatures using a food thermometer inserted into the thickest part of the meat:
By practicing these good food-safety measures, you can prevent foodborne illness from occurring. Happy grilling and healthy eating!