Food Safety Experts Won't Touch These Foods At A Summer Barbecue

A rotating cast of food safety academics tells HuffPost which barbecue staples they personally avoid, starting with meat cooked by eyeballing color instead of using a digital thermometer.

The advice also covers cross-contamination from utensils and plates touching both raw and cooked meat, plus the danger of cold sides like macaroni salad sitting out past the two-hour mark in summer heat.

Sourced entirely from USDA guidance and university food-safety programs, the piece amounts to a reminder that bacteria do not care how relaxed your afternoon feels.

The full dispatch is available from the source below.