Mastering Safe Summer Grilling: Expert Insights and Tips with Food Safety Expert Garrett McCoy

As a leading supplier of ingredient solutions to food manufacturers all over the world, Corbion puts cutting-edge preservation technologies to work for industry leaders, protecting against a broad range of pathogens and spoilage organisms. Sounds serious, right? And it is … but food preservation experts love a good summertime picnic like everyone else. It’s just that, when our microbiology pros are planning a cookout with friends and family, they bring a little more in the way of food safety insights to the occasion than most people.

With that in mind, Fresh Perspective put a few questions to Garrett McCoy, Corbion’s Senior Manager of Research, Development, and Applications, to learn a few tips for guarding against health risks when dining al fresco. Here’s how the conversation went:

FP: Now that the outdoor entertaining season is in full swing, people are shifting into a different gear when it comes to enjoying food together. For starters, according to the National Hot Dog and Sausage Council, Americans are expected to consume 7 billion hot dogs from Memorial Day to Labor Day (1)! But outdoor eating introduces variables that can pose food safety risks, right? What do people need to keep in mind when hosting or attending a summer barbecue or outdoor event?

GM: So much of it is about temperature, of course. The CDC (Centers for Disease Control and Prevention) tells us that it’s important to keep raw meats separated from ready-to-eat foods; you really should use separate cutting boards and utensils for each. Using a food thermometer is always a good idea to make sure raw meat and poultry products are cooked to safe internal temperatures.

Ground meats, like hamburger patties, and sausages or bratwurst, should be cooked to an internal temperature of at least 160°F (2), because the grinding process dramatically increases the surface area for contamination. What was on the outside of a steak may now be on the inside of a hamburger patty, but reaching an internal temperature of 160°F will kill any harmful bacteria. Foodsafety.gov recommends the following internal temperatures for your at home grilling: If you’re having poultry or pre-cooked meats, like hot dogs, that number is 165°F. For whole cuts of beef, pork, lamb, or veal, it’s 145°F; then you want to allow the meat to rest for 3 minutes before carving or eating. It’s also 145°F if you’re having any kind of fish; you can also just cook it until the flesh is opaque and separates easily with a fork.

FP: Those are great guidelines for proper cooking temperatures. What about storage temperatures before cooking? That’s probably picnicking’s most notorious challenge.

GM: You’re right. What you’re trying to do, of course, is to discourage or minimize microbial activity before cooking, and to do that, you want to aim for keeping things cold below 40°F until you’re ready to cook, or to start eating, in the case of ready-to-eat or prepared foods. The danger zone you want to avoid is typically between 40°F and 140°F (3).

FP: What are some common mistakes people make that put them at risk of foodborne illnesses during outdoor gatherings?

GM: For the most part, cooking outdoors is just not about convenience; it takes some extra effort to do it safely. The CDC has communicated strict guidelines about the importance of keeping raw and ready-to-eat foods separated; storage containers can leak and cross-contaminate by exposing the RTE products to the harmful microorganisms that could be in the raw products. And?cross-contamination can also happen if you use the same preparation surfaces and utensils for both kinds of food.?

FP: Are there certain foods that are more susceptible to becoming unsafe in outdoor settings? What can be done to reduce those risks?

GM: It’s a pretty wide spectrum, unfortunately. In addition to the risks that come with meat, poultry, and seafood, there are similar vulnerabilities with dairy products, cut fruit (and some vegetables). Almost any prepared foods or leftovers are also susceptible in warm temperatures.?

FP: Can you give us some basic rules for preventing cross-contamination in less-controlled environments like outdoor cooking and dining?

GM: Apart from keeping raw and RTE foods separated, probably the biggest rule is good hygiene in prepping foods and serving materials before you leave home. Good hand-washing and using clean utensils and cookware ahead of time helps minimize the amount of bacteria you take with you to the cookout (4). Once you’re there, pay attention to how long your bowl of potato salad, for instance, has been sitting on the picnic table. Keep foods cold in hot temperatures by putting serving containers back in a cooler when not in use. I like to portion food into multiple small containers instead of one large container to minimize the amount of food exposed to the elements.

FP: How long can different types of foods safely go unrefrigerated at an outdoor event?

GM: Obviously there are a number of variables, but the CDC recommends following the “two-hour rule,” which is to dispose of any perishable foods that have not been refrigerated for two hours or more. When it’s really hot, you have to be even more conservative; perishable foods that have been at temperatures above 90°F need to be disposed of after one hour.

FP: Are there special food safety considerations for children, pregnant women, or immunocompromised people at outdoor events?

GM: It’s true that kids, the elderly, expectant moms, and anyone whose immune system is compromised are even more at risk when it comes to food safety threats. The guidelines for ensuring their safety at a cookout are really no different than they are for everyone else, but their vulnerability does highlight the importance of being diligent in observing food safety practices. The good news is that, when we just respect the dangers and follow the guidelines, everyone can be part of the fun.

Next time you host a barbeque, don’t forget that while outdoor gatherings are all about fun and food, keeping everyone safe is key. By sticking to simple rules like cooking meats thoroughly, keeping raw and ready-to-eat foods separate, and chilling leftovers promptly, we can all enjoy our picnics without worries. These tips aren't just for experts—they're for anyone who wants to make sure their BBQs are both tasty and safe. With a little care, everyone can savor the summer without any concerns.

Sources:

(1) The Nielsen Company, 2024

(2) Cook to a Safe Minimum Internal Temperature, FoodSafety.gov

(3) Four Steps to Food Safety, CDC

(4) Food Safety for Buffets and Parties, CDC