Bacteria found in our environment love heat. The internal temperature of food is a determining factor for the growth of micro-organisms. The danger zone for food is between 4ºC/39ºF and 60ºC/140ºF. Bacteria double in number every 15 minutes within this danger zone.
To prevent bacterial growth:
- Thaw and marinate the meat in the refrigerator.
- After cooking, cool the meat and dishes in the refrigerator.
- Clean and sanitize utensils and work surfaces.
- During storage, handling and cooking, always pay particular attention to cross-contamination (e.g. raw meat coming into contact with cooked meat about to be eaten).
- Place the grilled and cooked meats on a clean plate, not on one used for raw meat.
- Don't leave meat unrefrigerated for longer than 15 minutes. Store meat in the refrigerator as soon as possible.
- For improved freshness, use ground pork within 24 hours of purchase.