How to Grill Safely All Summer Long

By Sondra Forsyth

The official start of the grilling and picnic season kicked off Memorial Day weekend. There’s no better time of year to gather and bask in the sun-kissed weather while you enjoy the delights of the flame and fridge. While the warmest months are ideal for dining al fresco, they also create the perfect breeding ground for harmful bacteria, contaminants, and foodborne illness. That’s why Chef Mareya, The Fit Foodie – eatCleaner inventor and founder of Grow Green Industries, Inc. wants to make sure you have all the right information to avoid attracting these unwanted guests at your next gathering.

The U.S. Department of Agriculture reports that the risk of food poisoning is highest during the summer months, in part because bacteria thrive in warm, moist environments (like those deviled eggs or spinach salad blistering in the sun). Handling food outdoors also means more opportunity for contaminants like dirt, germs, and bugs to infiltrate your meal, and creates a challenging setup for safe food preparation practices, such as thorough and frequent hand washing, proper refrigeration, and using clean utensils to avoid cross-contamination.

Does that mean it’s time to pack it in and give up barbecues and picnics forever? No way! While outdoor food handling does require a bit more attention to things like cooking temperature and hygiene, you can save yourself and your guests from harmful foodborne pathogens by following Chef Mareya’s simple guidelines:

1. Keep It Clean

Clean everything from hands and preparation surfaces to food and utensils often. Using a high quality, multi-purpose food grade wash like eatCleaner Food Grade Wash, formulated to remove up to 99.99 percent of the residue and bacteria that water can’t provides the necessary ‘peas’ of mind that germs and contaminants are not welcome at your party. Clean the outer surface of melons and other rind vegetables and fruits thoroughly before slicing.  eatCleaner Biodegradable Wipes are a great solution for these quick cleaning needs, and do not require rinsing.

2. Separate Your Plate

To deal with the bacteria enemy, draw your lines firmly on the plate.  Make sure to keep high-risk foods like raw meat and fish, uncooked vegetables and leafy greens separate from cooked food. Use a clean plate for each new food item, and be sure to avoid potential cross-contamination by cleaning or using new utensils for each new dish. If you are cutting foods, take care to use a different cutting board for each and clean your knives thoroughly.  eatCleaner Biodegradable Wipes are food-grade, and can be used on hands, surfaces and utensils.

3. Check Time and Heat

Heat is the enemy of raw and cooked foods, especially those with animal protein. If you’re planning a picnic or barbecue away from home, make sure to pack plenty of ice in a cooler and once people are done eating, promptly move perishables out of the sun.  Perishable food should never sit out for more than two hours and if the temperature is above 90°F, one hour is the max.  You can set a timer on your smart phone to keep track. To avoid exposure to bugs and debris, keep food covered at all times.  Pro Tip: To keep food extra chilled, place a baking pan within a larger baking pan and secure with a piece of putty; fill larger pan within 1 inch of top with water and freeze; stack foods within smaller baking pan.

4.Watch the Burn

While it might taste good to have a little char on your food, it’s not necessarily good for you.  Soak rosemary branches in water for 30 minutes and place on top of your cooked meats and veggies.  Rosemary can help combat the free radicals created by that char that can also be cancer causing.  Adding fresh rosemary can also help with preventing bacteria infection from foodborne pathogens, not to mention infusing fabulous flavor and aroma to foods.

Stay food-wise by practicing these simple protocols, and you can enjoy a safe, healthy, worry-free eating experience in the beautiful outdoors. Discover more food safety tips and scrumptious, time-saving recipes at www.EatCleaner.com, and snag your copy of Chef Mareya’s all-new “Grill ‘n Chill” guide, packed with creative starters, refreshing drinks, and zesty main dishes guaranteed to keep them coming back for more. Learn how to quickly craft gourmet-style dishes and drinks, like Creamy Med-Mex Guac, the Berry Bliss Mocktail, and Rosemary Garlic Lemon Chicken and Veggie Skewers, and receive a discount code for Eat Cleaner products that will keep your food clean and safe year-round. Find out more at www.EatCleaner.com.

Grow Green Industries, Inc. dba eatCleaner® is a Southern California based, Certified Woman-Owned Business leading the way in eco solutions for produce food safety and shelf life extension. Co-founded in 2010 by Dr. Shawki Ibrahim, Ph.D. and nationally recognized food safety and clean eating expert, award-winning entrepreneur, chef, author and inventor, Mareya Ibrahim, aka The Fit Foodie, the company is dedicated to providing safe, effective wholesale and consumer products that enhance lives and improve health. Featured on HSN and reputable retail locations, their award-winning, patented solutions include the best-selling eatCleaner® fruit + vegetable wash and wipes, and eatFresh-FCTM anti-browning powder, and are used in schools, homes,