It's going to be a scorcher on Canada Day in many parts of the country, so we thought we would share these best practices for marinating meat at any time.
Marinating is a popular method for summer and Canada Day get togethers, it is used to improve the flavour and texture of meat, poultry, and fish. A marinade can be as simple as a salad dressing or a combination of ingredients that add unique flavours while helping tenderize tougher (less expensie) cuts of meat. However, proper food safety practices are essential to prevent contamination and foodborne illnesses - particularly in the summer heat.
Most marinades contain acidic ingredients such as vinegar, citrus juice, yogurt, or buttermilk. These ingredients help break down proteins, making meat more tender. Herbs, spices, garlic, and onions are often added to enhance flavour. Oils help retain moisture and prevent food from sticking during cooking, while ingredients such as honey, brown sugar, soy sauce, broth, and stock provide sweetness, salt, and additional flavour.
One of the most important food safety practices is preventing cross-contamination. Raw meat, poultry, and fish should always be stored separately from ready-to-eat foods such as fruits and vegetables. Marinades and raw juices should never come into contact with kitchen surfaces, utensils, or other foods. Cutting boards, knives, and preparation equipment should be thoroughly washed after handling raw products.
Hand washing is another essential step in food safety. Washing hands frequently after touching raw meat, poultry, or fish helps reduce the spread of harmful bacteria. Using disposable paper towels for drying hands can further lower contamination risks.
Food should always be marinated in the refrigerator. Leaving meat, poultry, or fish at room temperature can allow dangerous bacteria such as E. coli and Salmonella to multiply rapidly. Marinating times may vary depending on the recipe, but food should not be stored beyond recommended refrigeration periods.
Choosing the right container is also important. Food-grade plastic, silicone, glass, stainless steel, and resealable storage bags are recommended. Reactive materials such as aluminum, copper, and cast iron may interact with acidic ingredients and affect food quality and safety.
Proper cooking temperatures help destroy harmful bacteria. Ground beef should reach an internal temperature of 71°C/160°F, while poultry should be cooked to 75°C/165°F before serving. Cooked food should not remain at room temperature for more than two hours. When outdoor temperatures reach 32°C/90°F or higher, food should be refrigerated within one hour.
Special care should be taken when using marinades as sauces. Marinades that have been in contact with raw meat, poultry, or fish should never be served without first being boiled thoroughly. A safer option is to prepare a separate batch of marinade for serving.
Food safety is particularly important for people with weakened immune systems, as foodborne illnesses can lead to serious health complications. By following proper marinating, handling, and cooking procedures, consumers can enjoy flavorful meals while minimizing health risks.
Safe food preparation practices not only improve meal quality but also help ensure a healthy and enjoyable dining experience for everyone.