I never grill chicken without some kind of cover. Usually by the time the chicken is ready to flip, the surface is not really raw anymore and needs only to be seared to finish. In my grill station, I insist on 7 sets of tongs. Excessive? 2 Red, one for handling raw and cooked beef, 2 yellow, for raw and cooked poultry, 2 blue, likewise for seafood, and 1 with no color for vegetables. Even with gloves being worn, I will do a lot to ensure I never touch the raw meat with my hands. Anyone who feels they MUST grab raw food with their bare hands in a kitchen because they're "too busy" or whatever needs to reorganize their station.
I do see, too, a lot of cooks keep their utensils in sanitizer water. I do vaguely remember in a class at some point where they said this was BAAAAAD!
And as far as food-born bacteria is concerned, I believe it's the waste product of micro-organisms that are the most harmful. So say you manage to kill off 100% of the bacteria in the said marinade, if it's been the breeding ground of a colony of life for quite enough time, it's sure to have PLENTY of that waste product and WILL harm you! Similarly why spoiled meat will still make you sick even if you cook it until it's like a hockey puck. You can kill all the bacteria and STILL have toxic food. That said. The marinade and the meat it contained handled properly will inhibit the ability for bacteria to multiply. In other words, keep it cold as balls, and bring that marinade straight from cold to a boil or (more likely on a grill) into a massive flame, I'll call it safe. But remember, home made salad dressings and things alike are notorious for cases of botulism. So you're marinade or salad dressing can be dangerous for other reasons than the fact it had raw meat it in.
Edited by pcieluck - 6/19/11 at 12:33am