How To Grill Safely

More Americans than ever are grilling. According to the NPD Group research firm, outdoor grill usage has steadily climbed over 20 years, peaking this year. Nearly 60 percent of Americans who own grills choose gas; 30 percent use charcoal.

And the foods they're preparing have not changed much. In 1995, 65 percent of grilled meals consisted of these five foods: burgers, steak, chicken, hot dogs or pork chops. The top five in 2005 were exactly the same.

With grilling season in full swing, it's also time to remember safe food handling tips during cookouts.

This time of year brings a greater risk of food-borne illness, said Richard Raymond, undersecretary for food safety in the U.S. Department of Agriculture, because bacteria grow faster on raw meat and poultry in warm weather.

Raymond noted these "clean, separate, cook and chill" guidelines at a news conference on grilling:

· Wash hands, utensils and surfaces often (use disposable towelettes or an alcohol-based hand sanitizer, if necessary).

· Don't use the same plate to transport raw and grilled meat or poultry. Keep raw meat and poultry away from other raw foods. Discard the marinade -- or boil it for several minutes before using on cooked meat.

· Use a food thermometer to cook food to a safe internal temperature -- 160 degrees for ground beef and pork, 165 degrees for poultry.

· Promptly refrigerate, freeze or put grilled leftovers on ice. Food that has been cooked and left out will become unsafe in two hours. Foods left out in temperatures above 90 degrees will become unsafe in just one hour.

For more information, call the USDA's meat and poultry hotline at 888-674-6854 or visit http://www.fsis.usda.gov/ .