Grill safety

Charlyn Fargo, Contributor

For most of us, summer means grilling out - burgers, steaks, chops, chicken, pizza, even vegetables and fruit. Food just seems to taste better on the grill. It also promotes family time and enjoying our food as we linger over a sunset eating outside. And it often is healthier as we replace the fried foods and fat-laden casseroles with fresh, no-added-fat grilling.

However, grilling out safely requires some extra attention to food safety. Here are a few reminders:

Avoid cross-contamination at the grill by using separate brushes and utensils and separate serving trays for raw and cooked meat.

Boil leftover marinade before using as a sauce on food.

On picnics, pack perishables separately from beverages to reduce the warming effects of frequently opening the lid.

Keep the cooler out of direct sun, and use plenty of ice.

Refrigerate leftovers within two hours, or one hour if the temperature tops 90 degrees.

Cancer-causing compounds

Grilling also can be hazardous if meat, poultry and fish are cooked over high heat and charred, producing potentially cancer-causing compounds (HCAs), known as heterocyclic amines, and (PAHs), known as polycyclic aromatic hydrocarbons. To reduce the risks, use fresh charcoal when you grill, lower grilling temperatures and marinate meat prior to grilling. Marinating beef in beer or wine reduced HCA levels by 88 per cent and 40 per cent, respectively.

Marinating in oil, water and vinegar also reduced HCA levels. The first study was conducted by Portuguese researchers; the second on the oil, water and vinegar by researchers at Kansas State University.

Other ways to minimise HCAs and PAHs include choosing lean cuts of meat and trimming visible fat, precooking meat in the microwave for a short time and making sure meat is thawed before cooking so the outside isn't charred while the inside takes longer to cook. Aluminium foil packets are a great way to grill flame-free, as is cooking on a water-soaked cedar plank.

- Information courtesy of Tufts University Health & Nutrition Letter, July 2012.

Charlyn Fargo is a registered dietitian at Creators Syndicate writers and cartoonists. Creators Syndicate website: www.creators.com.