< Previous
To Top

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

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

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!

Reply Was this helpful? Yes

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
In This Guide
Barbecue Food Safety
Barbecue Food Safety Tips
< Previous
Food and Recipes Food Tips MeatFebruary 2, 2011
The base of a riding lawnmower.
Bypassing Safety Switches on a Riding Lawnmower
Jack Daniel's Whisky
Recipes Using Whiskey
Lamb in Marinade
Marinade Recipes
Ladder Safety
Ladder Safety Tips
Birthday Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/09/21 16:17:52 in 688 msecs. ⛅️️
Loading Something Awesome!