Flipping steaks on the barbecue every two minutes improves
food safety, according to a study published in the Journal of Food Protection.
The grill needs to be heating the meat to at least 60
degrees Centigrade.
The recommendation from many chefs that steaks on the
barbecue ought to be turned only once proved risky because some E. coli 0157:H7
shoved inside the steak to simulate mechanical tenderizing survived, even after
grilling at 60 degrees for about eight minutes. Grilling for 10 to 12 minutes
also killed the harmful bacteria.
It also helps to close the barbecue lid for the final couple
of minutes; that increases the temperature all around the steak.
About this time last year, some people in Edmonton fell
victim to E. coli 0157:H7 that came from XL Foods Ltd. of Brooks, Alta.
Their steaks had been mechanically tenderized, meaning the
harmful bacteria on the surface when it left XL Foods got pushed to the
interior where it was less likely to be killed by heat during cooking.
Food safety communications guru Dr. Doug Powell says he has
long been in the habit of flipping his barbecuing steak frequently, and now he
knows it’s also a good food safety precaution.
