But to err on the side of caution on a big cookout day like the Fourth of July wouldn't hurt, said Annie Bronsak, clinical dietitian at Fairmont General Hospital. She
talks about some red flags like the raw protein-based foods, the salads with mayonnaise and even the veggie dip, and how one should go about keeping the party, let's say, cheerful.
"Any protein item, even after they are cooked, they shouldn't be left sitting in the heat, especially extreme or very long," Bronsak
said."They can grow bacteria, and you can get food poisoning."She
said the first step to preparing meat would be proper thawing and initial handling.The meat needs to be taken out of the freezer a day or two ahead of time and then thawed and left in the refrigerator until ready to grill.Then even after they are cooked, they should be refrigerated again after a couple of hours.
Anything made with mayonnaise should be refrigerated and left out just long enough to serve and put back in the cooler.
"If you are going to a park somewhere, you should plan to bring coolers and put things there in between eating if you're there all day long," Bronsak
added food poisoning happens as the result of leaving food out too long in high temperatures, and they form bacteria, so it helps to keep food out of extreme heat.
Refrigerated items need to be back under refrigeration as soon as possible, Bronsak
said.If you're getting something out of the refrigerator to grill, try not to keep it out longer than 20-30 minutes beforehand.And it doesn't need to be that long if you are close to your refrigerator.She
added the point of trying to keep food covered as much as possible in between serving to keep flies and bugs off them.
"Even your desserts and things, it's possible that disease can be spread through insects," Bronsak
reminds people to be watchful of hazard foods - salads and things that have been cooked.
"Let's face it.We do it all the time," she