Speaker: Grilling can be healthy way to prepare your food that only if you are careful to avoid contamination. Always keep raw meat, poultry, fish and their juices well away from other foods. Use a thermometer to make sure meat is cooked to really 165 degrees for poultry, 160 degrees for pork and brown beef.
Due to color test on chicken and turkey no pink on the inside and juices should run clear. An other possible risk from grilled meat, chicken or fish is HCAs. Chemicals formed at very high temperatures that are link to cancer. To minimize HCAs marinate your food fist. Trim the fat and precook in the microwave just a minute or two will do.
Once your food hits the grill, flip it frequently and remove before its well done or charred that way you can save with the flavor and safeguard your health too.