Ask the Experts Blog

With summer in full swing, many of us are enjoying barbecue season and warmer weather. As outdoor temperatures rise, food-borne bacteria thrive and multiply. To keep your food safe and to prevent food-borne illness, follow these tips from registered dietitian, Heather Rudnik, RD:

Clean

• Make sure to wash all utensils, surfaces, and your hands before preparing foods. 
• Wash produce under running water before eating, cutting, or cooking. 

Separate

• Use separate plates and utensils for raw meat and ready-to-eat-foods to prevent cross contamination.
• If you are bringing raw meat to a picnic site, make sure to store in leak proof containers at the bottom of an insulated cooler.
• Make sure that there is plenty of ice to keep the temperature at 40 ºF or lower. 

Cook

• Use a thermometer to make sure that your foods have been cooked to the correct internal temperature, don’t just eyeball it! 
  • Steaks, lamb, and pork need to be cooked to 145 ºF with a 3 minute rest time.
  • Fish needs to be cooked to 145 ºF.
  • Ground beef and egg dishes need to be cooked to 160 ºF. 
  • Poultry needs to cook to 165 ºF. 
  • Keep grilled foods at 140 ºF until ready to serve. 

Chill 

• If you are bringing cold foods, make sure that they are not left outside of the cooler for longer than 2 hours (or 1 hour if it’s above 90ºF outside). 
• To transport cold foods, use an insulated cooler with ice. Drain and replace melted ice frequently. Open the cooler as little as possible and keep it in the shade to keep the contents nice and cool. 
• Foods that must be kept cool include raw and deli meats; tuna, chicken, egg, pasta, or seafood salads; cut up fruits and vegetables; and dairy products.

Kohlrabi Slaw (Serves 4 as a side)

Looking for a fun, healthy side dish to bring to your cookout? Check out this great recipe featuring Kohlrabi, a vegetable similar to cabbage. 

Ingredients:

1 large kohlrabi, stem cut into sticks
2 carrots, peeled and grated
3 tablespoons canola or olive oil
1 tablespoon Dijon mustard
2 tablespoons cider or rice vinegar
Salt and pepper, to taste

Directions:

1. Cut kohlrabi into sticks about as thick as a matchstick. Peel and grate the carrots, or cut into sticks like the kohlrabi. Place the kohlrabi and carrots in a large bowl.
2. Mix the oil, Dijon mustard, vinegar, and salt and pepper together in a small bowl to make a dressing.
3. Pour the mustard dressing over the kohlrabi and carrots and mix together. Let it sit in the fridge for a few hours and then serve.