Investigating BBQ Food Safety
Investigating BBQ Food Safety
Investigating BBQ Food Safety
Barbecue Food Safety
Instances of food poisoning double within the summertime, therefore make sure you be aware of simple steps that can help to keep food safe.
Food poisoning is usually moderate, and many people improve inside a week. But occasionally it can be more severe, actually deadly, so its important to take the risks seriously. Kids, seniors and those with weakened immune systems tend to be particularly vulnerable to food poisoning.
"The safest option would be to cook food indoors using your stove," states a spokesperson from the Food Standards Agency (Fsay). "You can then put the cooked food outdoors on the bbq for flavour." This can be an simpler option if you are cooking food for a number of people at the same time.
But if you'd rather cook on the barbecue, the two primary risk elements tend to be:
undercooked meat
spreading bacteria through uncooked meat on to food that is ready to eat
The reason being raw or undercooked meat can contain germs that cause food poisoning, such as salmonella, E.coli and campylobacter. However, it's very easy to kill these bacteria by cooking meat till it is piping hot throughout.
Cooking meat on the bbq
When youre cooking any kind of meat on a barbecue, such as poultry (chicken or even turkey), pork, steak, hamburgers or sausages, make certain:
The hot coals are glowing red with a powdery gray surface before you start cooking, as this means that they are hot enough.
Frozen meat is properly thawed out before you decide to cook it.
You turn the actual meat frequently and move it round the barbecue to cook it evenly.
Keep in mind that meat is safe to eat only when:
It is actually piping hot in the middle.
There isn't any pink meat visible.
Any juices are clear.
"Dont presume that simply because meat is charred on the outside it will be cooked properly inside," says the Fsa spokesperson. "Cut the meat at the thickest part and be sure none of it is pink on the inside."
Some meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) so long as the outside has been properly cooked. This will kill any germs that could be on the exterior of the meat. However, food made from minced meat, for example sausages and hamburgers, must be cooked thoroughly all the way through.
Uncooked meat
Bacteria from raw meat can move easily onto your hands, and then onto anything else you contact, including food that is cooked and ready to consume. This is known as cross-contamination.
Cross-contamination sometimes happens if raw meat touches anything (such as plates, utensils, tongs and chopping boards) which then comes into contact with other food.
A few easy steps to help avoid cross-contamination are:
Wash both hands after each time you touch raw meat.
Use separate utensils (plates, tongs, storage containers) for cooked and uncooked meat.
Never put cooked food on a plate or surface that has had raw meat on it.
Keep uncooked meat in a covered pot away from foods that will be ready to eat, such as salads and buns.
Dont put raw meat alongside cooked or partly-cooked meat on the barbecue.
Dont put sauce or marinade on cooked food if it has already been used with raw meat.
Keeping food cool
Its also important to keep some foods cool to prevent food-poisoning bacteria multiplying.
Make sure you keep the subsequent foods cool:
salads
dips
milk, cream, yoghurt
desserts as well as cream desserts
sandwiches
ham and other cooked meat
cooked rice, such as rice salads
Do not leave meals out of the refrigerator for more than a couple of hours, and dont leave food under the sun.
See the Food Standard Agency's GermWatch campaign.
Fire safety
Make certain your bbq is steady on a level surface, away from plants and trees and shrubs.
The fire Service advises covering the bottom of your bbq with coal to a depth of a maximum of 5cm (2in). Only use recognised firelighters or starter fuel, and then only on cold coals.
In no way use petrol on a barbecue.
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