BBQ Food Safety: What Not to Grill This Summer

Food-safety experts warn that common summer BBQ practices can trigger illness. Use a digital thermometer to confirm safe internal temperatures for burgers and other meats, prevent cross-contamination with separate utensils/plates and clean surfaces, and keep cold foods at 40°F or below and hot foods warm. Discard perishable items left in the temperature danger zone (40–140°F) after two hours (one hour if it’s 90°F or hotter). Also avoid reusing marinades on vegetables that touched raw meat and don’t prepare raw and cooked foods on the same surface.