Think temperature, not color, for burgers
You can’t rely on color or texture to indicate doneness. In recent studies, factors like how ground beef was packaged affected the meat’s color as it cooked—some patties turned brown before they reached a safe temperature, while others were pink in the middle after thorough cooking. Heat your burger to an internal temperature of 160°F; use a food thermometer. You can be more relaxed about whole cuts of beef (if they haven’t been “blade-tenderized” or had flavoring injected) because surface bacteria are destroyed through cooking. These cuts are safe if cooked to 145°. Check out this guide to the most and least safe cuts of meat (in terms of causing foodborne illness).
Don’t count on pre-washed
Leafy greens (like lettuce, spinach, and cabbage) constitute the riskiest food regulated by the FDA, according to the Center for Science in the Public Interest. What’s more, bagged salad greens are more likely to cause digestive problems than whole heads. The reason: Cut leaves are more vulnerable to bacteria, and the large volume of greens handled together means a higher risk for cross-contamination. There’s no need to swear off salads, but do wash even prewashed lettuce and other cut greens. Thoroughly rinse leaves in cold water, use a salad spinner to remove most of the water, then blot dry with a clean cloth or paper towel. And don’t let a bag of lettuce sit around: Refrigerate it within two hours of buying, and use within a week.
Wash plates and platters often
Make sure to wash any plates, platters, countertops, and cooking utensils that once held or came in contact with raw products before using them to hold or serve cooked food. Use soapy hot water to wash after each step of the preparation process. This will prevent bacteria from festering on surfaces and lower the likelihood they will infect your food down the line. Also, consider swapping your environmentally friendly dishcloths for disposable paper towels, which are safer because they don’t harbor any threatening germs. If you must use dishtowels, launder them often on a hot cycle. These are surprisingly germy kitchen items you don’t think to clean.
According to the Food Safety and Inspection Service, common defrosting methods such as leaving meat or chicken on the counter or using hot water are actually unsafe because as soon as these foods become warmer than 40°F, bacteria can begin to multiply. Thaw tonight’s barbecue menu safely in the refrigerator for 24 hours or using cold water, which should take roughly two to three hours for a three- to four-pound package. This method will require you to change out the water every 30 minutes to ensure it stays cold. You can also cook without thawing, though it will take about 50 percent longer than the cook time for thawed or fresh meat. If you’re crunched for time, try these tricks to get dinner on the table fast.