Remember food safety on Independence Day

Barbara Brown, Oklahoma State University Cooperative Extension food safety specialist, said that foodborne illnesses increase in the summer for a couple of reasons.

“One reason is because the bacteria that causes foodborne illness grows best between the temperatures of 90 and 110 degrees,” she said.  “The other reason is people’s hygiene habits are not the best, from forgetting to wash hands to leaving food out too long.”

Summer cookouts can be a breeding ground for all types of bacteria.  Brown said germs won’t stand a chance if a few appropriate measurements are taken.

“When using an ice chest, be sure to use plenty of ice, try to keep it in a cool place and restock with ice when you need it,” she said.  “Restocking with ice is a big fault of many.  A person may have a big 30-gallon ice chest and put one bag of ice in it and expect it to last all day.”

Cooking meat to the proper temperature is another important factor for having a safe cookout.

“It is very important to use a thermometer when cooking out,” Brown said.  “Summer temperatures can cause meat to appear done when it really is not; as a result, the outside of the meat can get much darker than the inside, very quickly.”

Brown said these are safe minimum internal temperatures for cooking meat: ground beef, 160 degrees; steaks, 145 degrees; poultry, 165 degrees; and hot dogs, 165 degrees (steamy hot all the way through).

“Some people think that since hot dogs are precooked they don’t need to be heated as long,” Brown said.  “They too need to spend some time on the grill.  It is possible for them to be contaminated with listeria, which can cause another form of foodborne illness, so it is best to use a meat thermometer to determine the internal temperature before the children get their hands on them.”

When having a picnic, one needs to be aware of how long the food is left out.

Food should not set out for more than an hour when the outside temperature is above 90 degrees; food can be left out a little longer when the temperature is less than 90 degrees.

It is important, however, to clean up as soon as everyone is done and throw away any leftovers.

“When cooking outside, food safety is just as important as when you are inside,” Brown said.  “It is something that one should always keep in mind, especially when planning a summer cookout.”

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Reporter/Media Contact
Katie L. Reim
Communications Specialist
OSU Agricultural Communication Services
140 Agriculture North
Oklahoma State University
Stillwater, Ok 74078
405-744-6792 (Phone)
405-744-5739 (Fax)
katie.reim@okstate.edu

Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating: The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, or status as a veteran, and is an equal opportunity employer.