CONNECTICUT, USA — The weather is warm, the nights are longer, spring is in full effect and summer is around the corner.
As Memorial Day weekend quickly approaches, thousands of Connecticut residents will wipe the dust off their grills and prepare for the outdoor grilling and cookouts that help make the season special.
When it comes to outdoor gatherings, grilling safely is key to enjoying the beautiful weather that lies ahead. In a release earlier this week, the National Fire Protection Association outlined the risks presented by outdoor grilling.
“As Memorial Day weekend nears, we want everyone to be aware of when and where grilling fires most often happen and to take the steps to prevent them,” Lorraine Carli, vice president of Outreach and Advocacy at NFPA, said.
According to the release, NFPA data revealed that between 2017 and 2021, U.S. fire departments responded to an annual average of 11,421 home fires involving grills, hibachis or barbecues, including 5,763 structure fires and 5,659 outside or unclassified fires. The fires led to an annual average of two civilian deaths, 176 reported civilian injuries and $172 million in direct property damage.
July was the leading month for grilling fires, followed by June, May and August, NFPA said.
During the same months, the U.S. Consumer Product Safety Commission said an annual average of 22,155 patients went to emergency rooms because of injuries involving grills; nearly half of the injuries were from thermal burns, which often occur when someone contacts a grill, a grill part or hot coals. Children accounted for an average of 2,820 of these contact-type burns.
“These numbers highlight the risks that outdoor grilling presents. Still, there’s no reason to avoid grilling during Memorial Day or having summer cookouts,” Carli said. “By following simple safety precautions, people can significantly reduce the risks of potential injury or experiencing a grilling fire.”
For propane grills, NFPA recommends checking the gas tank for leaks before use and said to keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill. Additionally, one should place their grill a safe distance from their home and deck railings and away from under eaves or overhanging branches.
NFPA also said to always make sure your gas grill lid is open before lighting it and to keep children and pets at least three feet away from the grilling area. When using starter fluid while charcoal grilling, only use charcoal starter fluid and never add charcoal fluid or any other flammable liquids to the fire.
When one finishes grilling, they should let the coals cool completely before disposing of them in a metal container; also, never leave your grill unattended when in use.
For more information from NFPA on safe grilling, one can check out its podcast, a blog and an additional video on lesser-known grilling safety tips.
Big Y World Class Market also provided some insight on how to ensure food stays safe and edible during outdoor grilling season in a release earlier this week. Big Y said that, according to the Centers for Disease Control, food poisoning peaks during the summer months, as high temperatures cause foodborne germs to flourish.
Big Y’s Registered Dietitians Carrie Taylor and Andrea Luttrell said it is important to use a food thermometer because color alone isn’t a reliable indicator of safety and readiness.
An instant-read food thermometer can ensure meat is cooked well enough to kill harmful germs, the dietitians said.
As far as safe internal temperatures go, poultry (whole or ground) should reach 165°F, while beef, pork, lamb, veal steaks, chops and roasts should reach 145°F within a three-minute rest time. Ground beef, pork, lamb and veal should reach 160°F, as should egg dishes, and fish should reach 145°F.
According to Big Y and the CDC, when smoking meat, keep temperatures inside the smoker at 225°F to 300°F to ensure the meat reaches a safe internal temperature while cooking. After cooking, let the meat sit for at least three minutes before eating.
It is also critical to clean and check grill tools. One can use a moist cloth or paper towel to clean the grill surface before cooking, and if you use a wire brush, closely inspect the grill’s surface before cooking, as wire bristles from the grill cleaning brushes may dislodge and stick into food on the grill.
Avoiding cross-contact is also worth noting. To avoid cross-contact, one should wash their hands before and after handling raw meat, poultry and seafood and keep work surfaces and utensils clean. When washing items, Big Y said to use hot, soapy water before and after cooking.
Marinades and sauces that have touched raw meat juices should be thrown out, as they can spread germs to cooked foods. It is recommended that one use clean utensils and a clean plate to remove cooked meat from the grill. Never put cooked meat onto a plate that held raw meat.
As temperatures soar above 90°F, Big Y said perishable foods such as meat, poultry, dips, cold salads, cut fruits and vegetables are safe to sit out on the table for only one hour. Even if temperatures are below 90°F, one should put meat in a freezer or refrigerator within two hours of cooking.
Big Y said to keep meat, poultry and seafood refrigerated until ready to grill, and when transporting keep at 40°F or below in an insulated cooler packed with ice packs. Put packages of raw meat and poultry in individual plastic bags under any other foods that may be stored in the insulated cooler to avoid cross-contact.
More health and wellness tips from Big Y’s team of experts can be found here.
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Dalton Zbierski is a digital content producer and writer at FOX61 News. He can be reached at dzbierski@FOX61.com.
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