Grilling healthy but dangerous summer cooking practices
by KC Jones, reporter

    Summertime gives many people a chance to enjoy the outdoors. Since about 79 percent of Americans own a grill, many choose grilling food as a fun, healthy part of summer festivities.

    Although cooking food on a grill is a healthy, low-fat method, it can also be unhealthy if done improperly.

    The first step to a healthy grill is to clean it thoroughly. Hot soapy water should be used to scrub off all burned-on old food.

    Keeping raw and cooked meats separate is essential to prevent cross contamination. Chicken is particularly dangerous because of the high probability of salmonella bacteria. Not only should separate plates be used, but also separate utensils.

    Meats should be defrosted in the refrigerator or in cold water. Defrosting on the counter promotes bacteria growth.

    The USDA highly recommends using a meat thermometer when cooking ground meats on the grill. While hamburgers may look brown on the outside, they may still be uncooked in the middle. Color is not a reliable indicator that meat has reached 160 degrees, a temperature high enough to destroy harmful bacteria such as E. coli. While rare hamburger is not safe to eat and needs to be completely cooked, rare steak is okay. If you pre-cook meat or poultry, do so immediately before grilling.

    Marinades have been found to improve more than just the taste of chicken. In one study, marinating chicken for four hours resulted in 87 percent less of the carcinogens, heterocyclic amines.

    The marinade recipe does not seem to be important; commercial marinades and individual ingredients showed the same heterocyclic amine-reducing effects. However, do not re-use marinade from raw meat or poultry on cooked foods.

    Although many people enjoy the flavor of charred meat, the hydrocarbons are carcinogens and should be cut off. Trimming excess fat, raising the grill or putting a foil drip pan under meat can prevent the flames from leaping up and charring the meat.

    Leftovers should be refrigerated within 2 hours of taking them off the grill. It is a good idea to have separate coolers for drinks and food. That way, the food stays as cold as possible and is less likely to spoil.

    Fire is always a potential hazard. Use baking soda to control grease fires. Before lighting a gas grill, always open the grill lid. Never move a grill that is in use. Never allow children to operate a grill or play around a grill. Use long handled utensils and flame retardant mitts to avoid burns.

    Properly maintain grills and watch for recalls like Sunbeam’s Grillmaster gas grills with side burners and Kmart’s Tru-Burn Portable LP Gas Grills.

    Each year more than 500 fires occur when people use gas grills, and about 20 people are injured as a result of gas grill fires and explosions.

    Many of these fires and explosions occur when consumers first use a grill that has been left idle for a period of time or just after refilling and reattaching the grill's gas container.

    Charcoal should never be used indoors, even if ventilation is provided.

    Since charcoal produces CO until the charcoal is completely extinguished, do not store the grill indoors with freshly used coals.

    Each year, about 20 people die and 300 are injured as a result of carbon monoxide (CO) poisoning resulting from charcoal grills..

    Charcoal grills are still more popular than gas or electric grills although gas grills are increasing in popularity.

    Just like any form of cooking, grilling should be done with caution.