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Consumers Get Personal About Their Favorite Outdoor Ritual - Grilling; American Dietetic Association/ConAgra Foods Foundation Unveil Grilling Personalities Survey and Offer Home Food Safety Advice for Every Style

Posted on: Thursday, 28 July 2005, 15:00 CDT

A new national survey by the American Dietetic Association/ConAgra Foods Foundation Home Food Safety...It's in Your Hands(TM) program suggests that outdoor grilling success might be linked to the personal style and characteristics of the griller as much as the recipes or ingredients you use. With nearly every American (98 percent) venturing into the great outdoors to fire up the grill, it turns out that personality affects the entire cookout experience, from the gathering's mood to its menu ...and how safely food is handled and served.

The ADA/ConAgra survey uncovered several types of grilling personalities - from The Entertainers (38 percent of Americans), who enjoy grilling for others and desire the spotlight, and Innovators (33 percent), who experiment with unusual ingredients and cutting edge grilling techniques to By-the-Book Cooks (21 percent), who are methodical in practice and rely on classic BBQ recipes, and Health Gurus (8 percent), whose 'cues include only the healthiest ingredients. While the will to grill is mostly driven by taste, the survey shows it also comes from a desire for convenience (59 percent), entertainment (44 percent), relaxation (44 percent), healthy cooking (32 percent) and value (29 percent).

"No matter the griller's characteristics, more and more people are cooking and eating outdoors. As the fun and flavors heat up, so does the risk of foodborne illnesses," says registered dietitian Jackie Newgent, national spokesperson for the American Dietetic Association/ConAgra Foods Home Food Safety...It's in Your Hands(TM) program. "Know your outdoor grilling style and always include proper food safety practices, whether you're cooking up a burger for yourself or the great American BBQ for the whole neighborhood."

Check out these grilling personalities and accompanying food safety tips from the American Dietetic Association and ConAgra Foods Foundation to discover your inner grill master.

The Innovator

For self-proclaimed Innovative Grillers (33 percent), the rule of thumb is "when you find a recipe for success...find another one!" These grillers, as well as more than half of all grillers (57 percent), say they like using the grill to experiment with new recipes and flavor combinations - with barbecue sauce ranking first as the condiment of choice, followed by marinades, seasonings and dry rubs.

But while innovative grillers may have a taste for adventure, they also may be flirting with disaster. According to the ADA/ConAgra Foods survey, more than one in four people (26 percent) typically reuse marinades and sauces for basting cooked meats - a surefire way to spread bacteria.

"Keep your culinary creations safe by bringing marinades to a boil before reusing them to baste cooked meats," says Newgent. "Also, use separate brushes to marinate raw and cooked meats, or wash brushes in hot, soapy water between uses, to avoid cross-contamination."

The By-the-Book Cook

Not all grillers take culinary risks with their recipes. In fact, 21 percent define themselves as By-the-Book Cooks, preferring the tried and true when it comes to feeding their family. Hamburgers, hot dogs and brats top the list of favorite grilled foods, chosen by 94 percent of grillers. Other popular dishes include steak, chicken, fish and seafood.

While sticking to what you know can be a good thing, some habits are worth breaking. According to the ADA/ConAgra Foods survey, more than one in four home cooks (27 percent) say they typically thaw frozen meats on the kitchen counter or outside on a grilling station or picnic table - a home food safety "don't," as bacteria can quickly spread if meat reaches a temperature of more than 40 degrees F.

Make sure your meal gets off to a safe start by thawing meat in a refrigerator set below 40 degrees F, in a microwave on the "defrost" setting or under cold water in the kitchen sink (just make sure meat is wrapped in airtight packaging and water is changed every 30 minutes to keep it below 40 degrees F).

The Entertainer

Nearly 40 percent of all Americans classify themselves as the Entertainer Griller, stating that the main reason they grill is to entertain family and friends - and 68 percent say grilling is a "family affair" with spouses, relatives and children pitching in to help pull off the al fresco feast.

When grilling for a large group, leftovers are inevitable, so be sure to handle yours properly. According to the ADA/ConAgra Foods survey, 25 percent of people believe leftover food can sit out in 90-degree heat for more than two hours before it needs to be refrigerated. "That's an hour too long," says Newgent. "When outdoor temperatures hit 90 degrees F or higher, the two-hour window for perishable foods decreases to just one hour, at which point harmful bacteria begin to multiply rapidly."

Lengthen the staying power of perishable foods at your next barbecue by planning ahead. Prepare two sets of perishable food dishes (such as sliced fruit, salads, slaws and dips), and set a timer to keep you on track. At the one hour mark, swap out perishable food items and replenish your table with a fresh set. Dining away from home? Keep perishable foods in a cooler filled with ice - versus setting them out on the picnic table - and drop in a refrigerator thermometer to make sure the cooler temperature stays below 40 degrees F.

The Hard-Core Griller

Whether you're an Innovator or By-the-Book Cook, you might also be one of 48 percent of Americans who are hard core, saying every season is grilling season. Firing up the barbecue in rain, hail, sleet or snow is not an inconvenience, but a way of life. Hard-core grillers not only grill often, 64 percent often grill two or more different kinds of foods at once.

Yet with so much "on their plates," they may take shortcuts that can lead to foodborne illness. According to the ADA/ConAgra Foods survey, more than two out of three people don't know the proper internal temperature to which a hamburger should be cooked, and 84 percent aren't sure of the right temperature for chicken breasts. What's more, survey results show most people (92 percent) don't consistently use a meat thermometer to ensure doneness.

"A lot of seasoned grillers believe they can tell by looking or tasting that meat is done, but that can be a recipe for foodborne illness," warns Newgent. "The only accurate way to ensure that meats are thoroughly cooked and ready to eat is to use a meat thermometer." Hamburgers should be cooked to an internal temperature of 160 degrees Fahrenheit, and chicken breasts to 170 degrees Fahrenheit.

What's Your Grilling Personality?

By-the-Book-Cook? Entertainer? Hard-Core? Innovator? Discover your grilling style by taking the grilling personality quiz at www.homefoodsafety.org. You'll receive personalized food safety tips to make this grilling season your best and safest ever!

For more hot-off-the-grill help, download a free copy of the printer-friendly Expert Tips for "Grade A" Grilling, a printer-friendly tip sheet available from www.homefoodsafety.org.

The ADA/ConAgra Foods Home Food Safety ...It's in Your Hands(TM) program educates consumers that home food safety is a serious issue and provides solutions so Americans can easily and safely handle food in their own kitchens. This program complements government-sponsored food safety initiatives that speak to the leading critical food-handling violations by emphasizing the following four key messages: 1) Wash hands often; 2) Keep raw meats and ready-to-eat foods separate; 3) Cook to proper temperatures; 4) Refrigerate promptly below 40 degrees Fahrenheit.

For more information, visit www.homefoodsafety.org or call ADA's Consumer Nutrition Information Line at 800/366/1655, where recorded messages are available 24 hours a day.

With nearly 65,000 members, the American Dietetic Association is the nation's largest organization of food and nutrition professionals. The Chicago-based ADA serves the public by promoting optimal nutrition, health and well-being. Visit ADA at www.eatright.org.

ConAgra Foods, Inc. (NYSE:CAG) is one of North America's largest packaged food companies, serving consumer grocery retailers, as well as restaurants and other foodservice establishments. The home food safety education program is a program of the ConAgra Foods Foundation, the philanthropic arm of ConAgra Foods, which works to improve the quality of life in communities across the country.

Source: Impulse Research, June 2005

Source: Business Wire

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