Meat should always be marinated in the refrigerator rather than at room temperature. Marinating at room temperature can significantly increase the risk of bacterial growth and foodborne illnesses, which can make the meat unsafe to eat.
When meat is left at room temperature, especially in a liquid marinade, the surface of the meat enters the "danger zone" for bacterial growth, which is between 40°F (4°C) and 140°F (60°C). Bacteria multiply rapidly in this temperature range, and the longer the meat stays in the danger zone, the higher the risk of foodborne pathogens multiplying to unsafe levels.
To marinate meat safely and effectively, follow these guidelines:
Marinate in the refrigerator: Always marinate meat in the refrigerator, where the temperature is below 40°F (4°C). This ensures that the meat stays out of the danger zone and minimizes the risk of bacterial growth.
Use a container or sealed bag: Place the meat and the marinade in a container or sealed plastic bag to prevent cross-contamination with other foods in the refrigerator.
Marinating time: Marinate the meat for the recommended time. Generally, most meats only need a few hours to marinate, but some tougher cuts might benefit from marinating overnight.
Dispose of used marinade: Do not reuse the marinade that has come into contact with raw meat, as it may contain harmful bacteria. If you want to use the marinade as a sauce, set aside a portion before adding the meat or heat it to a boil first to kill any bacteria.
By marinating meat in the refrigerator, you can enjoy flavorful and safely prepared dishes without the risk of foodborne illnesses.