AUBURN UNIVERSITY, Ala. — The sounds of sizzling grills are synonymous with the 4th of July. It’s the most popular holiday for grilling with more than 60% of Americans planning to celebrate by sharing grilled foods.

“On holidays, people are hosting parties or taking a favorite dish to a potluck,” said Janet Johnson, a food safety and quality agent with Alabama Cooperative Extension System. “There’s a lot on people’s minds as they’re preparing food. You really have to make an effort on holidays to be more cautious about food safety. It’s easy to make a mistake like leaving food sitting out too long or forgetting to wash your hands after you’ve greeted guests.”

To avoid spreading sickness instead of cheer, it’s important to follow correct food safety guidelines while grilling.

“Unfortunately, the germs that can make us sick with foodborne illness give us no indication that they’re there,” said Johnson, who represents Alabama Extension at Auburn University. “That includes E. coli and salmonella. You can’t taste, smell or see those bacteria.”

Grilling food safety tips include observing proper temperatures for cooking and storage, maintaining overall cleanliness and following basic grill safety.

Cooking Temperatures and Sitting Times

Hamburgers, hot dogs and steaks are all popular proteins bound for the grill this upcoming weekend.

“I highly recommend using a thermometer to monitor internal food temperatures,” Johnson said. “You might think something looks cooked, but using an instant-read thermometer allows you to actually see that the food has reached the appropriate temperature for eating.”

General temperature guidelines for doneness, measured in degrees Fahrenheit, include:

• Ground beef – 155 to 160
• Hot dogs – 165
• Steaks – 145 for medium
• Vegetables – 135
• Seafood – 145
• Poultry – 165 or higher, always

“Ground beef and hot dogs need to reach higher temperatures because they are processed and that processing could have introduced germs to the inside,” Johnson said. “Steaks are just one solid piece of meat, so any germs would only be on the outside. That’s why you can serve a steak rare or medium rare, but that’s not recommended with hamburgers.”

When transporting hot items, food temperature should not drop below 135 degrees. If it does, reheat the dish in an oven or microwave. Although they don’t touch the grill, most holiday celebrations include cold side dishes, which should be kept below 41 degrees.

Keeping track of how long food has been sitting out is important, too, especially during the typical sweltering heat of southern summers.

“Cooked food can be re-contaminated,” Johnson said. “Typically, food should only sit out for two hours before being covered and placed in the fridge. When outside temperatures reach 90 to 100 degrees or more, food should only be left out for an hour.”

Label items before putting them in the refrigerator. Use or freeze them within three days. Refrigerating and freezing foods does not kill germs, so remember to reheat leftovers to 165 degrees before eating.

Overall Cleanliness

Proper food safety starts before any food hits the grill.

“Summertime means people are using their grills more often, and you might have forgotten to clean it after you used it last,” Johnson said. “Take time to clean your grill properly. If you use a wire brush on the grates, double-check for bristles that may have fallen out of the brush. Remove them so they don’t contaminate the food.”

Additionally, starting with a clean grill will help prevent flames from flaring up.

Be sure to clean and sanitize surfaces food may touch. That includes kitchen counters, dining tables and outdoor patio tables. Plus, utensils, bowls and serving platters should all be cleaned and sanitized by running them through a dishwasher cycle.

“Cleaning and sanitizing are different,” Johnson said. “Cleaning gets rid of dirt, while sanitizing will actually reduce bacteria on surfaces. Sanitizing is not instant, either. After cleaning, rinse areas with water. Then, apply sanitizer and allow it to air dry and kill bacteria.”

Personal cleanliness is important too. Wash hands often, especially after touching raw meat. Also, do not put cooked food on the same dish that was used for raw food.

“Always err on the side of safety,” Johnson said. “We’ve all gotten plates and platters mixed up. If there’s any question whether cooked food has touched the same surface as raw food, then redo it.”

Basic Grill Safety

Grilling adds great flavor to proteins, vegetables and other foods, but cooking with fire adds additional safety concerns.

“It’s a good idea to use long-handled tools so you don’t have to get too close to the flame,” Johnson said. “If you use lighter fluid, remember it should only be applied before lighting the fire. It should not be used while cooking.”

To prevent a fire disaster, place the grill a reasonable distance away from flammable material, including homes, sheds or garages. Do not leave a grill unmanned, especially if children or pets are nearby.

More Information

From the first round of hot dogs shared to the fading glimmer of the final sparkler, following proper food safety on the grill will ensure a fun 4th of July.

“Enjoy the holiday,” Johnson said. “Share the load by making your celebration into a potluck. Be aware of food safety, but also have fun and relax.”

For more information about general food safety, visit aces.edu and click on Food Safety under the Topics tab. If seafood is part of the upcoming holiday menu, read the publication Grilling Alabama Seafood available at aces.edu/blog/topics/food-safety/grilling-alabama-seafood.