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Food safety experts recommend using digital thermometers and avoiding the 'danger zone' to prevent illness at summer barbecues

Food safety experts emphasize that using a digital meat thermometer is the most reliable way to ensure meat is cooked thoroughly enough to kill pathogens like E. coli and salmonella. Ellen Shumaker, a food safety expert and director of outreach for the Safe Plates program at North Carolina State University, notes that bacteria can be present inside meat even if it appears cooked by color or texture.

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To maintain safety, experts suggest keeping cold foods, such as macaroni salad and fruit salad, at 40 degrees Fahrenheit or below. Jeff Nelken, a food safety inspector, explains that food between 40 and 140 degrees Fahrenheit is considered the 'danger zone' where bacteria multiply rapidly. Perishable items should not remain in this temperature range for more than two hours, or one hour if the temperature is 90 degrees Fahrenheit or above. Cross-contamination is another primary concern. Experts recommend using separate plates, utensils, and cutting boards for raw meat and cooked food to prevent germs from spreading. Additionally, Ellen Shumaker advises against reusing marinade from raw meat on vegetables, as this can introduce harmful bacteria to the produce.

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