Health Tip: Outdoor Cooking

(HealthDayNews) -- Haul out the barbeque, 'tis the season for outdoor cooking.

But warm weather can also provide the ideal climate for germs.

Moses Taylor Hospital offers these guidelines for grilling safety:

• When shopping, put meat and poultry in the cart last, and once home, put them in the refrigerator right away.
• Freeze ground meat or poultry that won't be used in one or two days, and freeze other meat within four to five days.
• Defrost meat and poultry in the refrigerator for slow, safe thawing. Only use the microwave to defrost if the food will be put on the grill immediately.
• Always marinate in the refrigerator, not on the counter. Never re-use marinade that you've used on raw meat or poultry.
• Don't use the same platter and utensils for raw and cooked meat or poultry.

-- Felicity Stone