This Season in Nutrition – Grilling Proteins Safely

This Season in Nutrition – Grilling Proteins Safely


(music) Hey, it’s grilling season and here we are looking at food safety with University of Illinois Extension. Let’s look at surface areas first. It’s always important to have a surface area for precooked proteins and for cooked proteins because the cooking process kills the bacteria that’s in the meat so we don’t want to recontaminate or cross-contaminate. The second (point) is time and temperature. So we need a probe thermometer to really see what the temperature is. Each of these proteins (beef, chicken fish) will have different internal temperatures. The only way you know know is with a thermometer. The other point with food safety is to avoid char on the protein. So that means turning them every so often to avoid it. What we’re saying is that char can cause cancer in some instances so we want to avoid char on proteins. It’s good on vegetables with a little char on some vegetables but protein products avoid the char. Thank you for joining us today on ‘This Season in Nutrition.’ (music)

Leave a Reply

Your email address will not be published. Required fields are marked *