(HealthDayNews) -- Haul out the barbeque, 'tis the season for outdoor cooking.
But warm weather can also provide the ideal climate for germs.
Moses Taylor Hospital offers these guidelines for grilling safety:
- When shopping, put meat and poultry in the cart last, and once home, put them in the refrigerator right away.
- Freeze ground meat or poultry that won't be used in one or two days, and freeze other meat within four to five days.
- Defrost meat and poultry in the refrigerator for slow, safe thawing. Only use the microwave to defrost if the food will be put on the grill immediately.
- Always marinate in the refrigerator, not on the counter. Never re-use marinade that you've used on raw meat or poultry.
- Don't use the same platter and utensils for raw and cooked meat or poultry.
