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Health tips on grilling and food safety Q A
A column by Susan Krumm answers readers questions on grilling risks and safe practice. It explains PAH formation from fat drippings, notes major health organizations do not advise avoiding grilling, and lists tips to reduce risk such as pre cooking, avoiding overcooking, trimming fat, and grilling away from coals. Additional Q A covers mayonnaise in meats, freezing fresh eggs, and salvaging soft jelly with steps for pectin methods.
MENTIONED IN THIS ARTICLE
National Cancer Institute
American Cancer Society
American Institute For Cancer Research
U.S. Department of Agriculture
Department of Agriculture
Susan Krumm
Douglas County
Home Economics
Journal-World Food Section
Krumm