FRIDAY, Sept. 3, 2004 (HealthDayNews) -- What's more American than grilling in the backyard over the long Labor Day weekend?
Most people do it, according to a recent survey conducted by the American Dietetic Association and ConAgra Foods, which found 83 percent of families surveyed entertain with outdoor meals in the backyard during the summer months.
And while they may all be good hosts, they are not all very health-conscious. The grilling survey of 1,574 men and women found half the hosts admitted they left food out buffet-style for multiple hours -- a surefire way to raise the risk of foodborne illness.
But a few simple preventive tips and common sense can go a long way to minimizing those dangers, dietitians say.
Tip No. 1? "Wash your hands," suggested Dee Sandquist, a dietitian in Portland, Ore., and a spokeswoman for the American Dietetic Association (ADA).
That means before AND after handling that raw hamburger, uncooked chicken or slab of ribs.
It's also crucial to keep raw meat away from other foods, said Lola O'Rourke, a Seattle dietitian who is also an ADA spokeswoman. If bacteria from raw meat mix with other foods, it could make picnickers sick, quick.
"Keep foods refrigerated [before preparation] as long as possible," O'Rourke said.
Grillers should also make sure to cook food to proper temperatures, O'Rourke added.
Burgers made of beef should be cooked to 160 degrees F., and those made of chicken or turkey, 165 degrees, according to the ADA. Hot dogs should be cooked to 165 degrees, and uncooked beef or pork sausages should reach a temperature of 160 degrees. Steaks need to be cooked to 160 degrees for medium doneness and 170 if well done.
If you travel to your barbecue, keep the meats and other perishables refrigerated until ready to use. Keep the cooler in the shade and avoid opening it too often. Keeping cold drinks in one cooler and meat in another will help keep the meat cooler closed more.
Before grilling, scrub the grill with hot soapy water before each use, recommends the ADA. Scrub it again when you are done cooking. When grilling, keep surfaces around the grill clean. And don't use the same utensils or platters for raw and cooked meat to minimize the risk of infection.
Don't use the same brush to marinate raw and cooked meats, either. In the grilling survey, 33 percent of men and 28 percent of women confessed to using the same brush, which boosts the risk of getting a food-borne illness.
Once the feast is over, "don't keep food out of the refrigerator [or cooler] for more than two hours," O'Rourke said. "That's the general rule, but if it is over 90 degrees out, that should be only one hour."
It's OK to put hot foods back into the refrigerator, uncovered, Sandquist added. It's not necessary to let them cool on the countertop first, she said.
Foodborne illnesses are caused by bacteria, viruses and parasites, according to the U.S. Food and Drug Administration. Common bacteria causing foodborne illness include Escherichia coli 0157:H7, Salmonell and Clostridium botulinum. Viruses such as hepatitis A and the Norwalk-like virus can cause gastric illness, too. And parasites such as Giardia lamblia lurk in foods as well, waiting to trigger upset stomach.
Common symptoms of foodborne illness include fever, headache, vomiting, diarrhea and exhaustion, according to the FDA, but symptoms can vary, according to the organisms and the amount of food eaten.
Symptoms may begin as early as a half-hour after eating contaminated food, but often don't develop for a few days or even weeks. If symptoms are severe, individuals should seek medical help. For milder cases, the FDA recommends drinking plenty of liquids to replace the fluids lost through vomiting and diarrhea.
More information
To learn more about indoor and outdoor food safety, visit the American Dietetic Association.
