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Marinate Meats Safely!

Meat, poultry and fish are sometimes soaked in a mixture of vinegar or wine and oil with various spices and herbs before cooking. The uncooked meat in the marinade is highly perishable.

Here are guidelines to marinate meats safely:
  • Always marinate meat, poultry and fish in a covered container in the refrigerator.
  • Do not marinate more than 24 hours.
  • Discard any leftover marinade.

  • Article History
    • Revision Date: 6/22/2010

Consumer Information

Food Safety Tip of the Day

Take two.

IAFP - cross contamination icon

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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