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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
        • Salmonella Verification Testing Program Monthly Posting
      • Residue Chemistry
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
      • Making a Freedom of Information Act (FOIA) Request
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office for Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement, and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
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      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
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      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
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    • askFSIS
      • Having Trouble with the Webform
    • Pregúntele a Karen
  • Careers
    • Apply for a Job
    • Job Opportunities
    • Who Works for Us
      • Dr. Summer Addo — an Unexpected Career Path
      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
      • Micheall Myrie - Visual Information Specialist and AAFE Award Winner
      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
      • CSI Sherri Rodriguez: Thankful for FSIS and Friends
      • Stephen Whatley Celebrates 50 Years of Federal Service
      • Stevie Hretz Enjoys Putting “Humans First!”
      • Archives
    • Career Profiles
      • Administrative Positions
      • Compliance Investigator Positions
      • Consumer Safety Inspector
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  • News & Events
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    • Submit Your Stories
    • Meet Pickle-Eating Champ, CSI Joe Smith
    • Supervisors Make All the Difference!
    • Disability: Part of the Equity Equation
    • Archives
      • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
      • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
      • ARCHIVE: Message from Leadership — Women’s Equality Day
      • ARCHIVE: Managing Heat Risk in Hot Weather
      • ARCHIVE: New Netflix Show Features USDA and FSIS
      • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
      • ARCHIVE: Thank You for Your Public Service
      • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
      • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
      • ARCHIVE: Hero Inspector Saves a Life While on the Road
      • ARCHIVE: Administrative Professionals Day — Thank You
      • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
      • ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
      • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
      • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
      • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
      • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
      • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
      • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
      • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
      • ARCHIVE: Don’t Invite Foodborne Illness to the Party
      • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
      • ARCHIVE: Thanksgiving Message from Leadership
      • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
      • ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
      • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
      • ARCHIVE: Veterans Day Messages from FSIS Leadership
      • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
      • ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
      • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
      • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
      • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
      • ARCHIVE: Mask Requirements Updated for FSIS Employees
      • ARCHIVE: Modernizing Egg Inspection
      • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
      • ARCHIVE: Four Steps to Good Mental Health
      • ARCHIVE: Building Relationships at Work
      • ARCHIVE: Pride Month and USDA’s Commitment to Inclusion
      • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
      • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
      • ARCHIVE: USDA Vaccination Heroes Do Their Part for America
      • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline

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Asar a la parrilla y seguridad alimentaria

Antes, cocinar al aire libre solo se consideraba estrictamente una actividad de verano, pero ahora más de la mitad de los estadounidenses dicen que cocinan al aire libre durante todo el año. Ya sea que esté nevando o que brille el sol, es importante seguir las pautas de seguridad alimentaria para evitar que las bacterias dañinas se multipliquen y causen enfermedades transmitidas por los alimentos al cocinar al aire libre. Use estas sencillas pautas para asar alimentos de manera segura.

De la tienda: Primero en casa

Cuando vaya de compras, compre alimentos fríos como carnes y aves al final, justo antes de pagar. Separe la carne y las aves crudas de otros alimentos en su carrito de compras. Para protegerse contra la contaminación cruzada, que puede ocurrir cuando los jugos de carne o aves crudas gotean sobre otros alimentos, coloque los paquetes de carnes y aves crudas en bolsas de plástico.

Planee conducir directamente a casa desde la tienda de comestibles. Es posible que desee llevar una hielera con hielo para productos perecederos. Siempre refrigere los alimentos perecederos dentro de las 2 horas. Refrigere dentro de 1 hora cuando la temperatura sea superior a 90 °F.

En casa, coloque la carne y las aves en el refrigerador inmediatamente. Congele las aves y la carne molida que no vaya a usar en 1 o 2 días; congelar otras carnes dentro de 4 a 5 días.

Descongelar con seguridad

Descongele completamente la carne y las aves antes de asarlas a la parrilla para que se cocinen de manera más uniforme. Use el refrigerador para una descongelación lenta y segura o descongele paquetes sellados en agua fría. Puede usar el microondas para descongelar si la comida se colocará inmediatamente en la parrilla.

Marinar

Un adobo es una salsa ácida y salada en la que se sumerge un alimento para enriquecer su sabor o ablandarlo.

La mayoría de las recetas para marinar carnes y aves recomiendan entre seis y 24 horas. Es seguro mantener la comida en el adobo por más tiempo, pero después de dos días es posible que el adobo comience a descomponer las fibras de la carne, haciendo que se vuelva blanda. Marinar siempre la carne y las aves en el refrigerador, no en la encimera.

 Si parte de la marinada se va a usar como salsa en los alimentos cocinados, reserve una porción de la marinada antes de ponerle carnes y aves crudas.

Hierva la marinada usada si quiere untarla sobre la carne o el ave mientras se asa a la parrilla. Cada vez que se vaya a reutilizar el adobo utilizado en carnes o aves crudas, asegúrese de dejar que hierva durante unos minutos para destruir cualquier bacteria dañina. Luego guarde la marinada en recipientes poco profundos en el refrigerador para su uso posterior.

Transporte

Cuando lleve alimentos a otro lugar, manténgalos fríos para minimizar el crecimiento bacteriano. Use una hielera aislada con suficiente hielo o bolsas de hielo para mantener la comida a 40 °F o menos. Empaque los alimentos directamente del refrigerador a la hielera inmediatamente antes de salir de casa.

Mantener fríos los alimentos fríos

Mantenga la carne y las aves refrigeradas hasta que esté listo para usar. Solo saque la carne y las aves que se colocarán inmediatamente en la parrilla.

Cuando use una hielera, manténgala alejada de la luz directa del sol colocándola a la sombra o en un refugio. Evite abrir la tapa con demasiada frecuencia, lo que permite que salga aire frío y entre aire caliente. Empaque las bebidas en un refrigerador y los productos perecederos en un refrigerador separado.

Guarde la carne y las aves crudas en paquetes bien cerrados en el fondo de la hielera, debajo de otros alimentos. Esto ayudará a evitar la contaminación cruzada. Si el jugo de ave se derrama sobre otras carnes, entonces esa carne debe cocinarse a una temperatura interna de 165 F.

Mantenga todo limpio

Asegúrese de que haya muchos utensilios y platos limpios. Para prevenir las enfermedades transmitidas por los alimentos, no use el mismo plato y los mismos utensilios para carnes y aves crudas y cocidas. Las bacterias dañinas presentes en la carne y las aves crudas y sus jugos pueden contaminar los alimentos cocidos de manera segura.

Si está comiendo fuera de casa, averigüe si hay una fuente de agua limpia. Si no, llevar agua para la preparación de alimentos, lavado de manos, superficies y utensilios. De lo contrario, empaque paños limpios, toallitas húmedas a base de alcohol y desinfectante para manos. Asegúrese de que los desinfectantes tengan al menos un 60 % de contenido de alcohol.

Precocción

Precocinar parcialmente los alimentos en el microondas, el horno o la estufa es una buena manera de reducir el tiempo de asado. Solo asegúrese de que la comida vaya inmediatamente a la parrilla precalentada para completar la cocción.

Cocinar a fondo

Cocine los alimentos a una temperatura interna mínima segura para destruir las bacterias dañinas. La carne y las aves cocinadas a la parrilla a menudo se doran muy rápido por fuera. Use un termómetro para alimentos para asegurarse de que la comida haya alcanzado una temperatura interna mínima segura. Cocine la carne de res, cerdo, ternera y cordero (bistecs, asados ​​y chuletas) a 145 °F y deje reposar durante 3 minutos. Las hamburguesas hechas de carne picada de res, cerdo, ternera y cordero deben alcanzar los 160 °F. Todas las aves (incluidas las molidas) deben alcanzar un mínimo de 165 °F.

NUNCA cocine parcialmente carnes o aves y termine de cocinarlas más tarde.

TEMPERATURAS INTERNAS MÍNIMAS DE SEGURIDA
Aves Enteras    165 °F 
Pechugas de Aves     165 °F
Aves molidas     165 °F
Hamburguesas, Carne De Res     160 °F
Carne de res, Cerdo, Ternera, Cordero
(bistecs, asados y chuletas)
Medianamente raro: 145°F y dejar reposar al menos 3 minutos 

Medio: 160°F  
Todos los Cortes de Cerdo     160°F

Recalentamiento

Cuando recaliente carnes completamente cocidas como salchichas, áselas a 165 °F o hasta que estén humeantes.

Mantener la comida caliente

Después de cocinar carnes y aves a la parrilla, manténgalas calientes hasta que las sirva, a 140 °F o más.

Mantenga calientes las carnes cocidas colocándolas a un lado de la rejilla de la parrilla, no directamente sobre las brasas donde podrían cocinarse demasiado. En casa, la carne cocida se puede mantener caliente en un horno ajustado a aproximadamente 200 °F, en un plato de calor o en una olla de cocción lenta, o en una bandeja para calentar.

Servir la comida

Cuando retire la comida de la parrilla, use un plato limpio. No coloque alimentos cocidos en el mismo plato que tenía carne o aves crudas. Cualquier bacteria dañina presente en los jugos de la carne cruda podría contaminar los alimentos cocidos de manera segura. Cuando hace calor (más de 90 °F), la comida nunca debe permanecer afuera por más de 1 hora.

Sobras

Refrigere las sobras de inmediato en recipientes poco profundos. Deseche cualquier alimento que haya quedado afuera por más de 2 horas (1 hora si la temperatura supera los 90 °F).

¡RECORDAR! Siempre refrigere los alimentos perecederos dentro de las 2 horas. Refrigere dentro de 1 hora cuando la temperatura sea superior a 90 °F.

Ahumar seguramente

Ahumar es cocinar alimentos indirectamente en presencia de un fuego. Se puede hacer en una parrilla cubierta si se coloca una olla con agua debajo de la carne en la parrilla. Las carnes también se pueden ahumar en un “ahumador”, que es una cocina al aire libre especialmente diseñada para ahumar alimentos. El ahumado se realiza mucho más lentamente que la parrilla, por lo que las carnes menos tiernas se benefician de este método y un sabor a humo natural impregna la carne. Se necesita un termómetro para controlar la temperatura del aire en el ahumador o la parrilla para asegurarse de que el calor se mantenga entre 225 y 300 °F durante todo el proceso de cocción”.

Use un termómetro para alimentos para asegurarse de que la comida haya alcanzado una temperatura interna segura.

Asado en hoyo

Asar a la fosa consiste en cocinar la carne en un hoyo grande y nivelado excavado en la tierra. Se enciende un fuego de madera dura en la fosa, que requiere una cantidad de madera equivalente a aproximadamente 2 1/2 veces el volumen de la fosa. Se permite que la madera dura se queme hasta que la madera se reduce y el hoyo se llena hasta la mitad con carbones ardientes. Esto puede requerir de 4 a 6 horas de tiempo de combustión.

La cocción puede requerir de 10 a 12 horas o más y es difícil de estimar. Se debe usar un termómetro para alimentos para determinar la inocuidad y el punto de cocción de la carne. Hay muchas variables, como la temperatura exterior, el tamaño y el grosor de la carne, y qué tan rápido se cocinan las brasas.

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Last Updated: Mar 21, 2022
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