Cooks should always be careful when handling raw meat. The Academy of Nutrition and Dietetics recommends avoiding cross-contamination between surfaces that have touched raw meat with other foods and washing hands frequently when handling poultry, beef, pork or raw seafood. Raw meats often carry foodborne pathogens that can cause minor to severe cases of food poisoning. More than 120,000 Americans are hospitalized each year for food poisoning (via the Academy of Nutrition and Dietetics).
Once your marinade comes into contact with raw meat, it can carry some of these same pathogens, according to ABC News. That’s why it’s important never to use your marinade as a sauce afterwards. A great and safe way to add more flavor to your meal is to set aside some marinade before it comes into contact with raw meats. Simply store the extra marinade in an airtight container in the refrigerator until ready to use.
According to Spruce Eats, it might also be possible to boil your leftover marinade to kill most of the bacteria present. Bring the marinade to a boil and a constant temperature of 165 degrees Fahrenheit to kill most foodborne pathogens. Of course, the surest way to avoid making someone sick is to simply throw away your marinade, however useless it may be.
Another great method is to use a reverse marinade instead.