Take precautions for safe barbecuing

When you walk outdoors in the evening and smell the aroma of grilled meat in the air, you know it's barbecue season. If you're barbecuing, here are some food-safety rules to follow:

• Keep everything clean — wash hands, utensils and cutting surfaces in hot, soapy water before and after food preparation. When preparation involves raw meat or fish on the cutting board or countertop, use a disinfectant cleaner or a solution of 1 teaspoon chlorine bleach to 1 quart of water to clean surfaces.

• Don't cross-contaminate. Don't ever let raw meat, poultry or seafood touch foods that won't be cooked. Don't use the same platter and utensils for raw and cooked meat, poultry and seafood. Harmful bacteria present in raw juices can contaminate safely cooked food.

• Cook food to proper temperatures, using an accurate thermometer. Meat or poultry cooked on a grill often browns very quickly on the outside, so use a food thermometer to check for doneness. Poultry should reach 180 degrees in the thigh and 170 in the breast. Burgers made of ground beef should reach 160 in the center; ground poultry, 165 in the center. Beef, veal and lamb steaks, roasts and chops can be cooked to 145 in the center. All cuts of pork should reach 160 in the center. Cook fish until it flakes in the center, shrimp until it turns pink and scallops until they turn opaque.

• Because most bacteria grow at room temperature, many foods need to be kept cold (refrigerated, below 40 degrees) or hot (above 140 degrees). Keep meat, poultry and seafood refrigerated until ready to use. Take out only the portions that will be placed on the grill.

Here are some questions and answers on food safety:

Q: Is it dangerous to eat raw or undercooked beef burgers?

A: Yes. Raw and undercooked meat may contain harmful bacteria. The U.S. Department of Agriculture recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook hamburgers to 160 degrees in the center, using a food thermometer. Place an instant-read thermometer 2 to 3 inches into the side of the burger, or as close to the center as possible.

Some people are more at risk for getting sick from eating undercooked ground beef: the very young, the very old and those with immune systems weakened by cancer, kidney disease or other illnesses. The symptoms of food-borne illness — such as diarrhea or vomiting, which can cause dehydration — can be very serious.

Q: I like to marinate meat to put on the grill, but I hate to throw out all the marinade.

A: Meat can be marinated for several hours or days to add flavor. Marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of it in the refrigerator before putting raw meat and poultry in the rest.

Q: I have a smoker and like to use it for turkey breasts and brisket. Does it get hot enough to safely cook the meat?

A: Smoking is cooking food indirectly with fire and sometimes water. For safety, the temperature in the smoker should be 250 to 300 degrees. Cook food to a safe internal temperature to destroy harmful bacteria; use a food thermometer to make sure that temperature is reached.

Q: Grilling recipes call for spraying the rack with vegetable oil spray or brushing oil on it. Do you do this on a cold grill, or when it's heated up?

A: Spray and oil a rack when it's cold, or there will be flare-ups. The spray keeps the food from sticking to the rack. If you have marinated meats it is not necessary.

Q: Sometimes when I grill chicken, it's charred on the outside and raw inside. Is it OK to precook the chicken?

A: Partially precooking food in the microwave, oven or stove is a good way of reducing grilling time. Just make sure the food goes immediately to the preheated grill to finish cooking to prevent bacteria from growing.

Source: USDA Food Safety and Inspection Service