Lona Sandon, MEd, RD/LD Section Editor, Current Trends in Nutrition Section Editor, Women's Nutrition - Assistant Professor, Department of Clinical Nutrition; UT Southwestern Medical Center at Dallas - American Dietetic Association Spokesperson

Seasoned grillings
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Source: Lona Sandon, MEd, RD/LD

Tis' the season for grilling. A recent survey shows that 8 out of 10 respondents will be grilling out this summer for our families and friends. Let's make sure you don't invite any unwanted guests, Salmonella and Ecoli, to your summer grill out.

The American Dietetic Association and ConAgra Foods have teamed up to help you cook and keep your foods safe while cooking out doors. Knowing when meat is thoroughly cooked on the grill can be tricky and most simply judge it is done, if "it looks done." This can leave your meats undercooked or dry and overcooked. Cooking to just the right temperature can keep your foods safe and tasty too. A GRILLOMETER and a thermometer is all you need.

Get your own GRILLOMETER at http://www.homefoodsafety.org and you will be the best griller in town.

In addition, 88% percent of survey responders graded themselves or the primary griller an A or B grade on safely handling food on the grill and outdoors. However, 81% also leave food sitting out for more than 1-2 hours and 6% report leaving it out until it is eaten. Always remember that foods should not be left out at room temperature for more than 2 hours. On hot summer days, foods should not sit out for more than 1 hour.

Be sure to practice these simple steps to keep your family and friends safe at your next cookout.

1. Wash hands often.
2. Keep raw meats and ready-to-eat foods separate.
3. Cook to proper temperatures.
4. Keep cold foods cold.
5. Refrigerated perishable foods within one hour. Do not leave them sitting out.

Visit the American Dietetic Association and ConAgra Foods website for more food safety tips: http://www.homefoodsafety.org

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