Always boil your marinade before using it as a sauce

As we approach the ultimate American grilling day, here's a crucial point you may have missed: if your marinade has come into contact with raw meat, it's now contaminated with raw meat germs.

This wouldn't be an issue if you discard the marinade, but it often serves as a great sauce for the finished meal. That's where food safety becomes essential! We cook our chicken (or fish, or steak, or whatever) to enhance flavor and eliminate harmful bacteria like Salmonella or E. coli

, or other foodborne pathogens that may linger on raw meat. If the meat was marinated before cooking, consider the germs in the marinade as well.

Luckily, there are a couple of simple ways to ensure your guests don't get food poisoning:

1. Prepare extra marinade from the start. Only use the amount you actually need for the meat, then store the remaining marinade in a jar for use after cooking.

2. Use the marinade as normal, but be sure to cook it afterward. Boiling the liquid for at least a minute (to be safe) will kill Salmonella and any other harmful foodborne germs.

Your choice of method will depend on how your marinade tastes after cooking. Some ingredients' flavors can change once cooked, and you might love it—or not. If you're uncertain, cook a small portion to test it out. And if you're still figuring out how to spice up your meal for the Fourth, check out these marinade ideas.