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Old Yesterday, 07:04 PM   #1
jemezspring
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Default Grilling chicken food safety question

Let's say I throw some chicken on the grill at 350 and after 20 minutes use my bare hands to rotate/flip. Are my fingers contaminated with chicken cooties? obviously the chicken is not completely cooked but are the cooties still alive on the surface?
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Old Yesterday, 07:13 PM   #2
Norm
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There is a good chance they are still active.
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Old Yesterday, 07:14 PM   #3
tom b
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not an expert but t that time and temp, I would say surface cooties are killed
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Old Yesterday, 08:17 PM   #4
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It seems to me that the surface would be OK to touch without fear of contamination from "raw" chicken ... but, at 350° for 20 minutes, I would wonder why you would want to use your hands

Besides, can't you just wash your hands after you flip the chicken?
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Old Yesterday, 08:29 PM   #5
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Better safe than sorry. Don’t risk it. Wash your hands afterwards or... use a utensil of some sort.
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Old Today, 05:08 AM   #6
IamMadMan
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It's a dual edged sword...

Bacteria present in food is killed during pasteurization. Using raw milk as an example; milk is pasteurized at 161°F for 15 seconds using High Temperature Short Time Treatment. Other foods can be pasteurized using steam, irradiation, and even Low Temperature Long Time Treatment (145°F for 30 minutes).

When using a grill at 350°F for 20 minutes, you would exceed temperature and time recommendations for pasteurization. Therefore, it is important to always handle food properly by handling it with clean hands, preventing it from becoming re-contaminated, and keeping it at a safe serving temperature.

Re-contamination and cross-contamination can be a serious problem without a hand-wash station nearby. Touching the grill handle, door knobs, and even other foods can redistribute germs and bacteria for cross-contamination.

When grilling, I use a separate pair of tongs for chicken, and another pair for vegetables and fruit.

Food safety should always be foremost present in our cooking process.

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