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CHILL
Refrigerate Promptly
CLEAN | COOK | SEPARATE | CHILL
Then, follow these COOL rules:
For safe thawing, follow the THAW LAW:
23% of consumers' refrigerators are not cold enough! To discourage the growth of foodborne bacteria, your refrigerator should be set at 40° F (4° C). |
How does marinating tenderize meat? The marinade's acid chemically softens the connective tissue in meats. To be effective, sufficient marinating time is necessary. Most dishes require an hour to overnight, depending on the food. Always remember to marinate foods in the refrigerator.Why is it unsafe to marinate foods at room temperature? Doesn't the acid in the marinade kill any bacteria that might be present? Bacteria grow rapidly at room temperature, so for food safety purposes, food should always be refrigerated while marinating. (Refrigeration slows bacterial growth.) Marinade that has been used on raw meat, poultry, and seafood contains raw juices. These juices may contain bacteria that, if eaten, could make you sick. The acid in marinade doesn't kill bacteria, it merely slows or stops bacterial growth. |
CLEAN | COOK | SEPARATE | CHILL
Food Safety A to Z Reference Guide
Hypertext updated by dms 2008-JUL-06