Proper grilling techniques can help prevent harmful bacteria and cancer-causing chemicals in food.
VIDEO TRANSCRIPT
“Grilling can be a healthy way to prepare your food, but only if you’re careful to avoid contamination.
Always keep raw meat, poultry, fish and their juices well away from other foods.
Use a thermometer to make sure meat is cooked thoroughly: 165 degrees for poultry, 160 degrees for pork and ground beef.
Do the color test on chicken and turkey: No pink on the inside and juices should run clear.
Another possible risk from grilled meat, chicken or fish is HCAs, chemicals formed at very high temperatures that are linked to cancer.
To minimize HCAs, marinate your food first, trim the fat, and pre-cook in the microwave. Just a minute or two will do.
Once your food hits the grill, flip it frequently, and remove before it’s well done or charred.
That way, you can savor the flavor and safeguard your health, too”