NPD Group research firm has reported about the increased use of outdoor grill in kitchens. But the warning as given by Richard Raymond, undersecretary for food safety in the U.S. Department of Agriculture, is the heightened element of food-borne illness from raw meat and poultry.



Raymond lists out the following tips to maintain safety while grilling meat-based foods:



1. Cleaning utensils and napkins used in grilling.



2. Use separate utensils for grilled and raw poultry.



3. Boil the marinades before using it over cooked foods.



4. Use a barbecue thermometer for denoting the internal tempertaure, up to which a food is supposed to be cooked.



5. Refrigerate grilled leftovers immediately after use.