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Update 7/5/05
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• Proper sleep, diet, fewer activities can ease kids’ stress
• Caution required to keep picnic food safe
• Breaking from routine important for mental health
• Early, frequent visits can help calm kids’ dentistry fears
• Make safety first priority when grilling
• Genetics, personality play major roles in addictions
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Make safety first priority when grilling

By Jolene Craig
Special to The Times
The start of the summer season means many folks will begin using the grill as part of their regular cooking routine.

While many people enjoy grilling because of its distinct flavor, the most important point of grilling involves safety.

“Warm weather is a good time to cook out, but warm temperatures are also ideal for bacteria to multiply and cause food poisoning,” said Cheryle Jones

Syracuse, a consumer sciences extension agent in Ashtabula County.

While safety is top priority, taste is another consideration. Chef Erin O’Connor at the Lafayette Hotel in Marietta said she thinks people like to barbecue outside because of the smoky char flavor that can’t be duplicated by an indoor grill.

Most of the entrees she makes are grilled year-round. She advises people to “season the grill with oil to prevent sticking.”

Phillip Offenberger, of 7181—2 Seventh St., Marietta, said he prefers grilling in the summer because of the smell.

“I am always jealous when I smell other people grilling when I’ve had soup for dinner,” Offenberger said.

Syracuse offers these safety tips:

• Freeze any meat or poultry that will not be used within two days.

• Marinate in the refrigerator, not on the kitchen counter or where bacteria can grow. Do not use marinades already used on raw meats as sauces unless they are boiled first to stop cross-contamination.

• Make sure there are plenty of clean utensils and platters to use separately for raw and cooked foods.

• Use a meat thermometer to make sure foods are thoroughly cooked.

The Food Network Web site at www.foodnetwork.com provides additional guidelines to keep grillers and families safe.

• Place your grill in a cleared area, away from buildings and trees and out of the wind. This will insure both fire safety and a more even temperature for cooking the food.

• To prevent flare-ups that can be dangerous to you and your food, remove as much fat as possible from meats and arrange the coals around a drip pan placed below the meat.

• Use long-handled tongs and brushes to avoid burning your hands.

• Never add lighting fluid to lit coals — the fuel can ignite as it pours and cause serious burns. Instead, start new coals in a separate can or on heavy-duty aluminum foil, then use tongs to add them one at a time. When added at intervals as needed, new hot coals will maintain the grill’s temperature for long cooking times.

There are studies that link char-grilled foods to colon cancer. The American Cancer Society suggests avoiding charred foods or to cut off the char on foods being served.

Moderate amounts of grilled meats such as poultry, fish and beef are fine and pose no problem if correctly prepared.

Other suggestions by the American Cancer Society include adding basting liquids and sauces in the last few minutes of cooking to avoid flame flare-ups and charring, and thoroughly cleaning the grill after each use.