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Grill safe: avoiding food mistakes this summer
AccuWeather
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5/24/2025
Meredith Carothers from the USDA gave viewers of AccuEarly several tips for avoiding food mistakes during the summer heat.
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Transcript
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00:00
Meredith Brothers from the USDA to share how to keep food safe all summer long.
00:05
As we mentioned, Memorial Day kicks off grilling season.
00:08
So what are some of the top food safety mistakes people make this time of year?
00:13
So like you mentioned, that warmer weather is great for all of us to go hang out in,
00:18
but it also is a place where foodborne illness bacteria like to hang out in.
00:22
So common mistakes are leaving your food out for way too long,
00:25
not using a food thermometer when you're grilling,
00:27
and then not getting your food in the refrigerator or keeping it cold at a safe temperature fast enough.
00:33
Let's talk about the safe this way, then the pack and transport food for picnics or road trips.
00:41
You absolutely want to be using cold sources like frozen gel packs, ice, frozen water bottles or juice boxes even
00:48
to keep your food nice and cold while you're transporting it.
00:52
Otherwise, foodborne illness bacteria might start to multiply
00:54
and your food would be unsafe before you even get to your place where you're trying to eat it.
01:00
What should people keep in mind to avoid cross-contamination and undercooked meat on the grill?
01:05
So raw meat and poultry products have foodborne illness causing bacteria just naturally with them.
01:11
So things to keep in mind are to avoid any cross-contamination,
01:15
which is the movement of that bacteria to something that you might eat, which could get you sick.
01:19
So things to keep in mind are using separate plates, separate utensils,
01:23
you know, not putting cooked food onto the plate that you carried it out to the grill in,
01:28
you know, the raw things out to the grill,
01:30
and trying to keep those nice and washed and clean and using those separate things when possible.
01:35
And explain the danger zone for food and how can people avoid it during summer gatherings?
01:42
Yes, so the danger zone is the range of temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit,
01:50
where foodborne illness bacteria multiply rapidly and can even reach dangerous levels that can get you sick,
01:55
which is not what we want for our summer activities.
01:58
So the way to avoid the danger zone is to follow a two-hour rule.
02:02
That means not leaving foods out in warm temperatures for more than two hours,
02:06
or one hour if the temperature is above 90 degrees Fahrenheit.
02:10
Or you can keep hot foods hot and cold foods cold.
02:13
So that's where transporting things with ice really is important.
02:17
That'll help keep foods cold enough so that way the bacteria aren't multiplying
02:21
and aren't reaching dangerous levels before you want to eat those items.
02:24
Is there anyone who's most at risk when it comes to the foodborne illnesses?
02:29
Should certain people be taking certain precautions?
02:32
Absolutely.
02:33
So there are different at-risk populations of individuals who are immunocompromised
02:37
or maybe don't have an immune system strong enough to fight foodborne illness bacteria,
02:42
like somebody who has a fully formed or fully healthy immune system.
02:46
Those will be people like older adults, any children, anybody who's going through, you know,
02:51
a certain illness or different things like cancer or if you have diabetes,
02:55
if you're a transplant recipient or have an autoimmune disease,
02:58
things like those are going to put individuals at risk for higher consequences
03:02
or higher illness outcomes from foodborne illness.
03:05
So absolutely taking precautions and keeping your food safe and handling them safely
03:09
will help prevent any complications there.
03:11
All right.
03:12
We're going to stop Ariella because she's got 10 other questions.
03:15
I'll email you separately.
03:17
Meredith Carruthers, public affairs specialist, and Ariella's new best friend for the USDA.
03:23
Thanks again for joining us.
03:25
And if you give her your email, you'll be hearing from her.
03:30
Yeah, I'm happy to answer any and all questions.
03:32
Oh, great.
03:33
Excellent.
03:33
I've got a personal contact now.
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