Grilling is a lot of fun, and the end result is appetizing and very flavorful. Finally being able to eat the grilled food is the real highlight of grilling. It is, of course, essential to ensure excellent quality in both the grilled food and the accompanying side dishes. Spoiled food not only tastes bad but can also make you very sick. Salmonella is often a concern, especially in the warm summer months. Salmonella poisoning is no joke. To avoid trouble with salmonella while grilling, we at grill-kenner.de have taken a close look at this important topic. To prevent contact with salmonella while grilling, there is a lot of important information and tips. We’ll tell you what you need to pay attention to, and it starts with buying food products.
What are Salmonella?
Salmonella are bacteria that are not easily killed. They are rod-shaped and very small. In the human gastrointestinal tract, they cause devastating effects. In dry conditions, they can survive for several years. Freezing also does not kill them as desired. What they really don’t like are temperatures above 70°C (158°F). For this reason, a core temperature of at least 70°C (158°F) is recommended for poultry, for example. However, salmonella must also be exposed to this temperature for at least 10 minutes! These really mean diarrhea-causing pathogens thrive at temperatures of 10 to 47°C (50 to 116.6°F). They are usually ingested through the mouth. They are particularly dangerous for infants, toddlers, chronically ill, and elderly people.
What are the sources of infection?
The sources of infection are wide-ranging. Contact with salmonella often occurs through the consumption of contaminated meat. Not only poultry but also beef, pork, and game. However, it must be mentioned that poultry, in particular, poses great risks of salmonella if improperly prepared. Raw eggs and egg-containing foods are also known sources, as they are not cooked or not cooked sufficiently long at 70°C (158°F). This includes mayonnaise and ice cream. According to a study, salmonella is also found in ready-to-eat packaged and sliced salads. They multiply noticeably quickly in the airtight bag. Thaw water from frozen meat or especially poultry is also very dangerous.
Where to buy food for grilling?
The now well-known saying “Being cheap is cool” should not apply when it comes to buying food. It is important to pay attention to good quality. With meat and fish, you should always be particularly careful. Here, salmonella can lurk, for example, if they lie in their own thaw water for a long time. Also, always make sure to adhere to the expiration date.
We know opinions may differ here, but we place great value on freshness and do not use expired food – especially not meat, fish, and eggs. With eggs, we are also very sensitive regarding their origin. We always buy eggs fresh from the farmer or at the weekly market. It is important to us not to buy eggs from battery cages with cage housing. When it’s warm during grilling, do not leave dishes with mayonnaise in the sun for too long. We also only eat salad fresh. Packaged in bags, the goods are not fresh enough for us.
We usually take a cooler bag with us when shopping because interrupting the cold chain is not recommended for meat and fish. As you can see, we already pay attention to reducing and even preventing the risk of salmonella by buying fresh products. We also always separate food that will be grilled, i.e., in the raw state, meticulously from food that will be eaten raw. You can find out what fresh meat should look like in our meat grilling guide. Whether beef, pork, lamb, veal, poultry, game, or even exotics – there is a lot of information for you! Many meat cuts have a lower temperature than the recommended 70°C (158°F). Especially with these cuts, it is of utmost importance to place great emphasis on quality and proper storage in the refrigerator.
How to prevent Salmonella infection in the household?
Salmonella infection doesn’t just come from food. There are several ways to unknowingly spread salmonella in the kitchen. To ensure safety while grilling, here are some informative tips for you. This includes cutting boards, kitchen appliances, and much more.
Preventing Salmonella on cutting boards
There is always a lot of activity on cutting boards when preparing grilled food and side dishes. It becomes dangerous if, for example, you use older wooden cutting boards. Over time, these become somewhat cracked and porous, a real paradise for bacteria and germs. If you notice these defects in the wood, be sure to sand the boards down. To prevent the wooden boards from becoming a breeding ground for germs in the first place, we recommend rubbing them with oil regularly. This way, the natural material does not become brittle and cracked as quickly.
However, we recommend washing the wooden cutting board under hot water with a brush and detergent immediately after use. The higher the temperature, the better. Salmonella have massive struggles to survive at 70°C (158°F). It is also important not to cut meat on the board and then, without washing it, cut, for example, salad on it. Salad is not heated and can thus absorb any existing salmonella from the meat.
Plastic cutting boards also develop grooves over time due to sharp cuts with a knife. Here, we basically recommend buying a new cutting board. Many different cutting boards are available online at very reasonable prices. The cutting board made of glass is truly hygienic. It can be cleaned absolutely hygienically. Unfortunately, sharp knives become dull more quickly on the hard glass. However, for the sake of our health, this is worth it.
Salmonella in kitchen textiles
Salmonella not only feel right at home on and in food but also love to hang out in kitchen towels. Kitchen towels, dish towels, and dishcloths are constantly in use in the kitchen. They are often carelessly left wet and moist in the sink. A perfect breeding ground for salmonella. In general, we try to avoid bringing textiles into contact with raw grilled meat. Paper towels are suitable for dabbing, as they can be thrown away immediately after use. Dish towels belong in the laundry. Rinse sponges and dishcloths very hot, let them dry, and replace them frequently.
Salmonella on kitchen countertops
It is common for many people to place raw meat on kitchen countertops. Thaw water, for example, remains on the counter, and little attention is paid to it when preparing other side dishes. This also applies to poultry, which is briefly rinsed and then placed on the countertop for further processing. If
water splashes through the kitchen while washing the meat, salmonella spread very willingly – but also dangerously. This way, salmonella can spread to foods that should never have salmonella.
Salmonella on grill utensils
When grilling, be sure to heat grill tongs and other grill utensils on the grill grate after contact with raw poultry. If, for example, you insert the grill fork into raw poultry and then directly into grilled poultry cuts, you are no longer on the safe side. Ideally, use separate grill utensils here. Also, never place finished grilled meat on the plate that previously held raw meat.
Salmonella on kitchen utensils
Until all meat, fish, and other grilled side dishes are ready for a barbecue party, you will surely have to do many tasks in the kitchen. This includes always needing sharp knives, forks, kitchen appliances, bowls, and dishes. It is ideal if you can put all used utensils in the dishwasher. Alternatively, clean them very hot in soapy water. Never use previously used knives for cutting meat and fish for foods that will remain uncooked.
Grill poultry without salmonella
We want to dedicate a short report to poultry when grilling. Poultry is always in focus when it comes to salmonella. However, our tips also apply to all other types of meat, fish, and seafood. All advice should be valid regardless of the grilled food.
Never interrupt the cold chain when buying poultry. Take a cooler box with ice packs for shopping.
Strictly separate raw poultry when storing food, especially when it comes to foods that will be eaten raw.
Beware of thaw water from frozen poultry. Remove this with hot water. Wash used towels very hot. Ideal paper towels because they go directly into the trash after use. Dispose of packaging material immediately.
Always adhere to the expiration date. Poultry is stored at 4°C (39.2°F).
When handling poultry, always wash your hands thoroughly.
Thaw poultry in the refrigerator without packaging in a glass bowl. Dispose of thaw water. Always clean kitchen countertops, other surfaces, and kitchen appliances very hot with detergent and water after working with poultry.
When grilling, be sure to pay attention to a core temperature of at least 70°C (158°F). A special grill thermometer is very helpful for this. Poultry meat should be whitish. There should be no bleeding spots!
One more important piece of advice in conclusion. Always buy poultry for grilling in good quality. Many online butchers score with first-class quality at fair prices. You can find a lot of information in our new meat grilling guide.
Suspected Salmonella Poisoning
Typical symptoms of an infection are severe headaches and abdominal pain, sudden diarrhea, general discomfort, and sometimes even fever and vomiting. Symptoms usually start 12 to about 32 hours after ingesting salmonella. In this case, please contact a doctor, as there can also be severe cases of illness.
Conclusion on Salmonella Prevention
We won’t let salmonella take the fun out of grilling for us. However, we deal with the issue very responsibly. That’s why we’ve created this post for you. It is intended to help you stay healthy while grilling. Our tips and advice are not only for grilling. They are general information that should be followed and observed.