Wednesday, August 20, 2003

Tips for keeping your backyard barbeques 'BAC'-free

For most Americans, summer conjures up thoughts of backyards, blue skies, and barbeques. It's a time for get-togethers with good friends and good food. Unfortunately, food safety is often overlooked and can ruin an otherwise festive gathering. A few simple tips can help you "Fight BAC!" (bacteria) and make your backyard barbeques a sizzling success.

"Summer barbeques and neighborhood block parties are a great opportunity to fire up the grill and enjoy a great meal," said J. Patrick Boyle, president and CEO, American Meat Institute. "However, it's important to remember that food safety is particularly important during the summer grilling and barbequing season."

Recently, Fight BAC! partner Centers for Disease Control and Prevention (CDC) and the American Medical Association (AMA) reported that food-associated dangers account for an estimated 76 million cases of gastrointestinal illness and 325,000 serious illnesses resulting in hospitalizations each year.

To help consumers prepare food safely at home for their families and guests, Wal-Mart and The Partnership for Food Safety Education have teamed up to offer the following food safety tips and tools to Fight BAC!:

Clean

Always be sure to wash your hands thoroughly with warm, soapy water before preparing food and handling raw meat.

Clean utensils, cutting boards, and countertops with hot, soapy water before and after preparing each food item.

Separate

Be sure to place cooked meat on a clean plate. Never reuse a cutting board, service platter, or utensil that has previously held uncooked meat, poultry, or seafood until it has been washed with hot, soapy water. Many retailers, such as Wal-Mart, sell color-coded cutting boards that make preparing uncooked and ready-to-eat food easy to keep separate, and help to avoid cross-contamination. To prevent juices from leaking, store all meat products in separate containers or bags that seal.

Cook

Use a food thermometer to ensure thorough cooking. Meat and poultry brown quickly on a grill, and bacteria can survive in undercooked meat.

Roasts and steaks should be cooked to an internal temperature of at least 145oF while whole poultry should reach an internal temperature of 180 degrees Fahrenheit. Cook fish until it is opaque and flakes easily with a fork.

Chill

Refrigerate food promptly to prevent the growth of harmful bacteria. While outside temperatures may feel comfortable to your skin, warm, moist air will promote bacterial growth. Storing food in shallow food containers is the best option to hinder the growth of bacteria.

If a refrigerator is not available, store foods in a shady area and on ice. Never leave food out for more than 2 hours.

Visit any discount retailer, like Wal-Mart, to stock up on anti-bacterial soap, paper towels, cutting boards, food thermometers, and shallow food containers at relatively low cost. Additionally, more food safety tips can be found at www.fightbac.org or www.walmartstores.com. Click on Tip Sheet, and then "FightBAC!"

Gary's Barbecued Ribs (Serves 8)

1 can (15 oz.) Del Monte Tomato Sauce

1/2 cup Worcestershire sauce

1/2 cup bottled steak sauce

1 to 2 tbsp. hickory-flavored liquid smoke

1 1/2 tsp. McCormick Onion Powder

1 1/2 tsp. McCormick Garlic Powder

1 1/2 tsp. McCormick Chili Powder

1 1/2 tsp. McCormick Ground Black Pepper

2 tbsp. butter or margarine

Bottled hot pepper sauce (optional)

4 lbs. Tyson Pork Loin Back Ribs

In a medium saucepan, combine tomato sauce, Worcestershire sauce, steak sauce, liquid smoke, onion powder, garlic powder, chili powder, and pepper. Bring to a boil. Add butter and hot pepper sauce, if desired; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Reserve 1-cup sauce for ribs. Cover and chill remaining sauce for another use.

Meanwhile, preheat grill. Cut ribs into serving-size pieces. Season with salt and pepper. Prepare grill for indirect grilling. Grill ribs, covered, bone side down over medium heat for 1 to 1 hours or until ribs are tender and no longer pink, turning and brushing with reserved sauce during the last 10 minutes of grilling. Recipe from the Wal-Mart Family Cookbook, available at Wal-Mart stores and www.walmart.com.

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