Editing Marination (section)

==Safety considerations==

Raw [[pork]], [[seafood]], [[beef]] and [[poultry]] may contain harmful [[bacteria]] which may contaminate the marinade. Marinating should be done in the refrigerator to inhibit bacterial growth. Used marinade should not be made into a sauce<ref>{{cite web | title = American Institute for Cancer Research | work = Good Food/Good Health | date = 2007-06-11 | url = http://www.aicr.org/site/News2?abbr=pr_&page=NewsArticle&id=11857 | access-date = 2008-02-02 | archive-url = https://web.archive.org/web/20080311081539/http://www.aicr.org/site/News2?abbr=pr_&page=NewsArticle&id=11857 | archive-date = 2008-03-11 | url-status = dead }}</ref> unless rendered safe by boiling directly before use; otherwise, fresh or set-aside marinade that has not touched meat should be used.<ref name=USDA>{{cite web|last=Food Safety and Inspection Service|author-link=Food Safety and Inspection Service|title=Kitchen Companion: Your Safe Food Handbook|url=http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Companion/index.asp#contents|publisher=USDA|access-date=28 November 2012|archive-url=https://web.archive.org/web/20121205160834/http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Companion/index.asp#contents|archive-date=5 December 2012|url-status=dead}}</ref>  The container used for marinating should be glass or [[food safe plastic]]. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should be avoided.<ref name=USDA /><ref name=joy>{{cite book|last=Rombauer|first=Irma S.|title=Joy of Cooking|year=1997|publisher=Scribner|location=New York|isbn=0684818701|edition=1997 Hardcover |author2=Becker, Marion Rombauer |author3=Becker, Ethan |page=84}}</ref>