MARC JACOBS
Hutch Post
As families across Kansas prepare to celebrate the holiday with backyard barbecues and picnics, a local food safety expert is reminding cooks that proper temperature control is the key to preventing foodborne illness.
Jason Probst, a K-State Research and Extension agent, said the biggest concern during outdoor gatherings is keeping food out of the "danger zone" — temperatures between 40 and 140 degrees where harmful bacteria can multiply rapidly.
"We want hot food hot and cold food cold," Probst said. "When it's in the high 90s with heat and humidity, it's especially important to keep cold foods cold, particularly mayonnaise- or egg-based dishes, and to make sure hot foods stay hot."
Probst said many people unknowingly create food safety risks by setting out large buffet-style spreads for extended periods during outdoor events.
He recommends preparing food on-site whenever possible rather than transporting finished dishes to picnics or potlucks. Limiting the amount of time food spends in warm temperatures reduces the risk of bacterial growth.
"If you can encourage guests to bring raw ingredients instead of prepared dishes, you decrease the amount of time that food spends out in the heat during transport and while it's sitting out," he said.
For foods that need to stay cold, Probst recommends storing them in a refrigerator whenever possible or in a well-insulated cooler packed with plenty of ice. He also warned that warming coolers can increase the risk of cross-contamination if raw meat juices come into contact with fruits, vegetables or other ready-to-eat foods.
Preventing cross-contamination is another important part of safe grilling, Probst said. He advises using separate plates, platters and utensils for raw and cooked foods and cleaning tongs or spatulas before using them on finished meat.
"Make sure you have clean utensils for every different type of food," he said. "Use different plates for carrying raw meat to the grill and bringing cooked meat back inside."
When handling leftovers, Probst said cold foods should be returned to refrigeration or ice as soon as possible. Hot foods should be cooled before being covered and refrigerated to help them cool more quickly and avoid remaining in the danger zone for too long.
His top recommendation for anyone cooking outdoors is to use a meat thermometer.
"A meat thermometer is your friend," Probst said. "Particularly if you're cooking poultry, pork or ground meat like hamburgers, you want to make sure you're cooking those to the appropriate temperature."
With summer temperatures expected to remain high throughout the holiday week, Probst said following basic food safety practices can help families enjoy their celebrations while avoiding foodborne illness.