Food Safety When Using Marinades

Here's some safety information for anyone using marinades that raw beef, poultry, or fish have been marinated in, and is planning to use that marinade for basting the meat while it's cooking or to make into a sauce.


Be sure to always slow boil the marinade until it reaches a full 165 degrees F, about two to five minutes, in a small saucepan to insure any food borne bacteria from the raw meat has been killed. Be sure to keep a constant eye on the marinade while it's boiling to keep it from burning and altering the flavor.

If you don't want to go through the step of boiling, please, just make a new batch of marinade. It's better safe than sorry! ;-) Oh, and it's always best to marinate in a glass covered container or in a zip lock food bag in the refrigerator and not at room temperature!

By Deeli from Richland, WA


February 3, 20110 found this helpful

Thanks for the sage (pun intended!) advice, Momma Deeli. :D

I use dry rubs more often than marinades, but will pass on this tip to my son who does use marinades. Thanks again!

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