Instructions: Grilling meat is all the rage these days - just check out the food magazines. What often is overlooked, however, is how to grill food safely.

The most common mistake is grilling a piece of meat, then dunking it back into cold marinade before its served, said Renee Harris, a registered dietitian and nutrition educator for Emanuel Medical Center in Turlock. Used marinades harbor raw meat juices, which can contaminate cooked food.

Also, cold marinades can halt the cooking process, which can continue after meat is removed from the grill.

Its also important to cook meats to their proper internal temperatures to destroy any bacteria. For hamburgers, thats 160 degrees. For chicken, thats 170 degrees for white meat, 180 degrees for dark meat.

Harris recommends using a meat thermometer. One new type on the market works as a fork, as well as a thermometer. Just insert the prongs into the meat when you set it on the grill; when you turn the meat, a display on the handle shows the temperature reading.

Another tip from Harris: Dont combine meat and vegetables on the same skewer. If the meat isnt thoroughly cooked, juices could drip onto vegetables, doubling the chance of contamination.

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