Food safety experts recommend caution regarding several items commonly found at summer barbecues, citing risks associated with cross-contamination, inadequate cooking temperatures, and improper food storage.
When grilling burgers and other ground meats, experts emphasize the critical importance of using a digital meat thermometer. Relying solely on visual cues like color and texture is insufficient, as internal temperatures are the only reliable indicator that illness-causing pathogens such as E. coli and Salmonella have been killed. According to FoodSafety.gov, poultry should reach an internal temperature of 165 degrees Fahrenheit, ground meat 160 F, steak and fish 145 F, and hot dogs 140 F.
Cross-contamination is a significant concern for food safety professionals. Experts will avoid meat that may have come into contact with contaminated utensils, been placed back on the same plate used for raw meat, or come into contact with marinades used for raw products. Kimberly Baker, a food systems and safety program team director at Clemson University, and Don Schaffner, an extension specialist in food science at Rutgers University, both highlight cross-contamination as a primary worry.
Perishable foods, including salads and grilled items, must be maintained at appropriate temperatures to prevent bacterial growth. Cold foods should be kept at or below 40 F, ideally in a cooler with ice. Hot foods require warming trays or thermal protectors. The U.S. Department of Agriculture advises that perishable foods left in the temperature "danger zone"—between 40 F and 140 F—for two hours or more are susceptible to rapid pathogen growth. This timeframe reduces to one hour if the ambient temperature is 90 F or above.
Experts also caution against consuming vegetables seasoned with marinades that have previously been used for raw meat, poultry, or seafood, as this can introduce harmful bacteria. Similarly, vegetables cut on surfaces that have also held raw meat, or prepared with utensils that have not been cleaned between uses, pose a cross-contamination risk. Proper handwashing and regular sanitization of food preparation surfaces are crucial. The USDA recommends using separate cutting boards for raw meat and produce to minimize this danger.
