7 common grilling mistakes to avoid

To help weekend grill masters avoid exposing themselves and their dining companions to illnesses and other health risks, we asked for advice from Katzowitz and Robyn Goldberg, a registered

dietitian, nutritionist and author of _The Eating Disorder Trap_. COMMON GRILLING MISTAKES 1. YOU GRILL WITH CHARCOAL Propane gas grills are a healthier option, according to Goldberg,

because they create less smoke than charcoal grills. Though charcoal itself isn’t carcinogenic, smoke is. Gas grills carry a smaller carbon footprint, Goldberg says, making them better for

the environment than charcoal. 2. YOUR GRILL GETS GRUNGY Since a grill is kept outside, you may feel you don’t need to keep it clean like the stove in your kitchen. But foodborne germs can

spread just as easily outdoors as indoors. Although the CDC doesn't have explicit guidelines for cleaning grills, Katzowitz suggests washing grates and food preparation surfaces with

hot, soapy water before cooking. Don't forget to clean tongs, spatulas and other grilling utensils while you’re at it. 3. YOU NEGLECT YOUR GRILL BRUSH A grill brush is a great tool for

removing charred residue from grates, but if you use a wire brush, be aware that bristles may fall off and get stuck in your food. After cleaning your grill with a brush, use a wet cloth or

paper towel to wipe off any loose bristles. One way to avoid the risk of bristles altogether is to use a balled-up piece of aluminum foil to scrub the grates once the grill is cool. If it’s

hot, use a pair of tongs as a makeshift handle. 4. YOU DON'T SEPARATE RAW AND COOKED FOOD Cross contamination is the enemy, so don’t use the same utensils and plates that came into

contact with raw meats to serve the meal. Don’t let fruits, vegetables and other foods you plan to eat uncooked touch raw meat, meat juices or meat marinades. Wash your hands with soap and

water before cooking and again after handling raw meat. Raw meats, including poultry and seafood, can be contaminated with salmonella, E. coli and other potentially harmful bacteria. 5. YOU

LEAVE YOUR FOOD OUT TOO LONG Raw meat, poultry and seafood need to be kept refrigerated below 40 degrees Fahrenheit until just before you’re ready to throw them on the grill. Germs can

multiply once the internal temperature rises above 40 degrees. In general, leftovers should be refrigerated or frozen within two hours of cooking. However, if you are grilling on a hot day

above 90 degrees outside, food should be refrigerated or frozen within one hour of cooking.