Grilling Meat

Ah! Nothing says summer like a cookout! While you enjoy the weather and good company, don't forget to cook just as safely as you do in your indoors kitchen.

Grilling Safety Tips

	Keep hot dogs and sausages cold, either in the refrigerator until ready to grill or in an ice-cold cooler while away from home at picnics.
	Hot dogs are precooked, but should be thoroughly reheated until steaming hot. Be sure to separate hot dogs from other uncooked meats and poultry.
	Precooked sausages, like smoked bratwurst and knackwurst, need to be reheated until steaming hot, just like hot dogs.
	Fresh sausages, like fresh Italian and fresh bratwurst, need to be cooked slowly and evenly over mature coals until the sausage is grey throughout and an instant-read thermometer inserted into the sausage reads 160 °F for meat sausage and 165 °F for poultry sausage. Fresh sausage also may be parbroiled in water for 15 minutes and then grilled. However, grilling should immediately follow parboiling; interrupted cooking is not recommended.
	Remember to place hot dogs and sausages on a clean plate after grilling.
	Wash hands thoroughly in hot soapy water after handling any of these products.
	Observe all expiration dates on precooked products.

Courtesy AMI Newsletter, Americans To Enjoy Seven Billion Hot Dogs This Summer - Strong Economy Could Result In Record Consumption, June 2, 2000, page.2.

Reduce Your Cancer Risk From Grilled Meat

Research suggests that grilled meat may increase the risk of certain types of cancer. Red meats, poultry and fish produce compounds called heterocyclic amines (known carcinogens) when cooked at high temperatures. Another type of carcinogen called polycyclic aromatic hydrocarbons are formed when animal fat drips onto hot coals which then flame up and deposit the carcinogens on the meat. You can reduce your exposure to these carcinogens by following the following grilling tips:

	Choose lean cuts of meat to grill, instead of high-fat varieties such as ribs or sausages.
	Trim fats from meats when possible and remove skin from poultry.
	Use tongs or a spatula to turn foods instead of a fork. Piercing meat with a fork allows fats and juices to drip down onto the hot coals which causes flame-ups.
	Removed charred areas from meat before eating.
	Marinate meats in marinade that contains anti-oxidants (vinegar, citrus juice, herbs, spices and olive oil) as research suggests that this may help inhibit the formation of carcinogens on grilled meat.

To Learn More

Safer Outdoor Grilling Guidelines, Reducing Cancer Risk - This site has information about the carcinogens which may form or be deposited on meat while grilling.

National Cancer Institute - This article discusses heterocyclic amines in cooked meat and their link to cancer.

Agency for Toxic Substances and Disease Registry - This article discusses the potential health risks of polycyclic aromatic hydrocarbons.