(ARA) – As the summer heats up, so do backyard grills. Food safety is essential all year round and only becomes more crucial as meals are moved outside to the park, the beach or the backyard. This is an important time to take a closer look at your food preparation habits to see if you are actually following the food safety techniques you think you are when cooking for friends and family in order to prevent food-borne illness.
Janet Anderson, M.S., R.D., food safety expert and director of the Safe Food Institute, set out with her colleagues to uncover what people really do when preparing food in the home. The result was an eye-opening research study, “A Camera’s View of Consumer Food-Handling Behaviors,” that found many people were simply on “autopilot” when it came to food safety. The research participants didn’t even realize they were forgetting important steps, such as washing hands after handling raw meat and before chopping fresh vegetables when preparing meals for family and friends.
“The good news is that America’s food supply is safer than ever with the government reporting a decline in overall incidences of food-borne illness during the last few years. That’s due to the hard work of America’s beef producers. Each segment of the beef production chain has taken steps to keep food safe and they are committed to the fight against food-borne pathogens,” said Anderson. “But there is still an opportunity for consumers to eliminate the potential for food-borne illness by playing an active role in food safety and being more conscious of food preparation habits.”
One way to do this is by incorporating food safety tips directly onto recipe cards and in cookbooks. Some cookbooks are even available with safety tips already included in the recipes. The East Meets West Burger is a perfect example of a great-tasting summer recipe designed to keep your barbeque safe and delicious by including safety tips in the instructions.
For more grilling recipes and food safety tips brought to you by The Beef Checkoff, visit www.beefitswhatsfordinner.com.
- 1 pound ground beef (95 percent lean) - Do not defrost frozen ground beef at room temperature, but overnight in the refrigerator.
- ¼ cup soft whole wheat bread crumbs
- 1 large egg white
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 4 whole-wheat hamburger buns, split
- ¼ cup light mayonnaise
- 1 tablespoon thinly sliced green onion, green part only
- ½ teaspoon soy sauce
- ¼ teaspoon dark sesame oil
- ⅛ teaspoon ground red pepper
- ½ cup romaine lettuce, thinly sliced
- ¼ cup shredded red cabbage
- ¼ cup shredded carrot
- 1 teaspoon rice vinegar
- 1 teaspoon vegetable oil
- ¼ teaspoon black pepper
- Wash hands under warm water with soap for 20 seconds. Dry with paper towel.
- Combine Sesame-Soy Mayonnaise ingredients in small bowl; refrigerate until ready to use. Make sure cold foods are kept at a temperature below 40 F.
- Wash lettuce, cabbage and carrots. Chop using a clean knife and cutting board designated for raw foods only.
- Combine Slaw Topping ingredients in small bowl, set aside.
- Wash hands under warm water with soap for 20 seconds. Dry with paper towel.
- Combine bread crumbs, egg white, salt and ⅛ teaspoon black pepper in large bowl, add ground beef and mix together lightly but thoroughly. Lightly shape into four ½-inch thick patties. Place patties on clean plate. Wash hands and utensils under warm water with soap for 20 seconds. Dry with paper towel.
- Place patties on grill over medium ash-covered coals. Wash utensils and plate under warm water with soap for 20 seconds. Dry with paper towel.
- Grill uncovered, 11 to 13 minutes turning occasionally and cook to 160 F for medium doneness. Insert a food thermometer into the thickest part of the patty to ensure the meat has reached the safe internal temperature. Wash food thermometer with hot soapy water after use.
- About 2 minutes before burgers are done, place buns, cut sides down, on grill. Grill until lightly toasted.
- Use a clean spatula or tongs to place the toasted buns and cooked burgers on a clean plate (Never place cooked meat on same tray as raw meat).
- Spread equal amount of mayonnaise on bottom of each bun, top with burger. Evenly divide Slaw Topping over burgers. Close sandwiches and enjoy!
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