{"id":8534,"date":"2013-05-23T00:00:00","date_gmt":"2013-05-23T05:00:00","guid":{"rendered":"https:\/\/test.tulsa-health.org\/barbecue-food-safety-tips\/"},"modified":"2013-05-23T00:00:00","modified_gmt":"2013-05-23T05:00:00","slug":"barbecue-food-safety-tips","status":"publish","type":"post","link":"https:\/\/tulsa-health.org\/tl\/barbecue-food-safety-tips\/","title":{"rendered":"Mga Tip sa Kaligtasan ng Pagkain sa Barbecue"},"content":{"rendered":"<p>Ang Memorial Day at Labor Day ay kadalasang may kasamang cookout. Ang mga sikat na outdoor dining item, kabilang ang mga inihandang salad, manok, hamburger o hotdog, ay nasa panganib na mahawa sa foodborne bacteria. Huwag hayaang sirain ng sakit na dala ng pagkain ang iyong bakasyon! Isagawa ang apat na pangunahing tip sa kaligtasan ng pagkain upang maiwasan ang bakterya.\u00a0<\/p>\n<p>Malinis<br \/>\nSimulan ang iyong pagluluto sa isang malinis na slate. Hugasan ang mga lugar sa ibabaw ng paghahanda ng mainit na tubig na may sabon, lalo na pagkatapos makipag-ugnay sa mga hilaw na pagkain. Hugasan ang iyong mga kamay gamit ang sabon sa ilalim ng maligamgam na tubig sa loob ng 20 segundo bago at pagkatapos humawak ng pagkain. Hayaang maghugas din ng kamay ang pamilya o mga kaibigan na tumutulong sa paghahanda ng pagkain.\u00a0<br \/>\n\u00a0<br \/>\nHiwalay<br \/>\nAng hilaw na karne, at juice mula sa hilaw na karne, ay maaaring maglaman ng mga nakakapinsalang bakterya. Upang maiwasan ang cross-contamination, panatilihing hiwalay ang lahat ng hilaw na karne at manok sa mga gulay at nilutong pagkain. Gumamit ng iba&#039;t ibang cutting board at kutsilyo upang maghanda ng mga karne at gulay.<br \/>\n\u00a0<br \/>\nMagluto<br \/>\nKapag isinuot mo ang iyong apron at sinindihan ang grill, huwag kalimutan ang iyong pinakamahalagang sandata sa iyong toolbox para sa kaligtasan ng pagkain\u2014ang food thermometer. Ang wastong temperatura ng pagluluto ay pumapatay ng bacteria na dala ng pagkain. Sa kabila ng pinaniniwalaan ng maraming tao, ang kulay ay hindi isang maaasahang tagapagpahiwatig ng pagiging handa. Ang karne at manok na niluto sa grill ay kadalasang mabilis na kayumanggi at maaaring lumabas na tapos na sa labas, ngunit maaaring hindi pa rin umabot sa isang ligtas na minimum na panloob na temperatura upang patayin ang anumang nakakapinsalang bakterya. Ang food thermometer ay nagbibigay ng tumpak na pagbabasa ng panloob na temperatura. Ilagay ang thermometer sa pinakamakapal na bahagi ng karne para kumuha ng temperature reading.<\/p>\n<p>Kasama sa Ligtas na Minimum na Panloob na Temperatura ang:<br \/>\n\u00a0 \u00a0 \u00a0Hot dogs\u2014165 \u00b0F o hanggang umuusok na mainit<br \/>\n\u00a0 \u00a0 \u00a0Manok\u2014165 \u00b0F<br \/>\n\u00a0 \u00a0 \u00a0Ground beef at iba pang giniling na karne\u2014160 \u00b0F<br \/>\n\u00a0 \u00a0 \u00a0Buong hiwa ng baboy, tupa, veal at karne ng baka\u2014145 \u00b0F (sinusundan ng tatlong minutong pahinga)<br \/>\n\u00a0 \u00a0 \u00a0Isda\u2014145 \u00b0F<br \/>\n\u00a0<br \/>\nChill<br \/>\nAng huling hamon ng anumang panlabas na kaganapan ay panatilihing mainit ang mainit na pagkain at malamig na pagkain. Kadalasan, ang pagkain ay inihahanda at iniiwan habang kumakain ang mga bisita sa loob ng ilang oras. Pinakamabilis na lumalaki ang bakterya sa pagitan ng 40 \u00b0F at 140 \u00b0F. Upang mapanatili ang paglaki ng bacterial, panatilihin ang mainit na pagkain sa grill at ilagay ang malamig na pagkain sa isang cooler o ice bath. Huwag hayaang mabulok ang nabubulok na pagkain nang higit sa dalawang oras. Kung ang temperatura ay mas mataas sa 90 \u00b0F, ang pagkain ay hindi dapat maupo nang higit sa isang oras. Palamigin o i-freeze kaagad ang mga natirang pagkain at itapon ang anumang pagkain na masyadong matagal.\u00a0<\/p>\n<p>Mag-click dito para sa karagdagang impormasyon sa ligtas na pag-ihaw.<\/p>\n<p>Pinagmulan: United States Department of Agriculture Food Safety and Inspection Service<\/p>","protected":false},"excerpt":{"rendered":"<p>Memorial Day and Labor Day often include a cookout. Popular outdoor dining items, including prepared salads, chicken, hamburgers or hotdogs, are at risk of contamination with foodborne bacteria. Don\u2019t let foodborne illness ruin your holiday! Practice these four basic food safety tips to keep bacteria at bay.\u00a0 Clean Begin your cookout with a clean slate. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[24],"tags":[],"class_list":["post-8534","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Barbecue Food Safety Tips - Tulsa Health Department<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tulsa-health.org\/tl\/barbecue-food-safety-tips\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barbecue Food Safety Tips - Tulsa Health Department\" \/>\n<meta property=\"og:description\" content=\"Memorial Day and Labor Day often include a cookout. Popular outdoor dining items, including prepared salads, chicken, hamburgers or hotdogs, are at risk of contamination with foodborne bacteria. Don\u2019t let foodborne illness ruin your holiday! Practice these four basic food safety tips to keep bacteria at bay.\u00a0 Clean Begin your cookout with a clean slate. 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