Marinades can be tricky when it comes to food safety. It is important to remember that if the marinade is contaminated with raw meat, it should be kept away from fresh, ready-to-eat foods. Learn more below:
Food Safety with Marinades
Marinating is a great way to add flavor and tenderization to your cooking technique. However, we want to be sure you are having a flavorful and safe meal. With the help of FoodSafety.gov, there are some rules to follow for marinating safely:
So that you can throw them away when you’re finished, resealable food-safe plastic bags are recommended. You may also use plastic, stainless steel, or glass containers to marinate in.
When marinating food, you should always keep it refrigerated. By doing this, you’re avoiding the temperature danger zone that you would face when marinating at room temperature.
- Reusing Marinade:
Never reuse a marinade that was used on raw meat or poultry unless you boil it to destroy any harmful bacteria. The safest way to make a sauce with the marinade is by reserving some before adding it with the raw meat.
- Storing Marinated Food:
Sometimes we have a meal plan change, and don’t prepare our marinated food. That’s okay! Poultry is safe up to 2 days. Beef, veal, pork, and lamb are safe up to 5 days.
Food thermometers and safe internal temperatures are key! Use the Minimum Safe Internal Temperatures Chart to be sure.