How to avoid barbecue bugs

With the sunny weather, the prospect of eating outdoors with family and friends in the long warm evenings is something to really look forward to.

But it's no coincidence that the number of people who suffer from food poisoning doubles in the summer months, and most are caused by just two bacteria – salmonella and campylobacter.

Failing to keep fresh food cold and hastily cooked meats allows food poisoning bugs to thrive.

Avoid poisoning your family and friends by following these straightforward tips for barbecuing food.

Advance planning

• If using a charcoal BBQ, light it at least 30 minutes in advance. Don’t start cooking until the coals are glowing red with a powdery grey surface.
• Make sure all frozen food is completely defrosted, preferably overnight in the fridge to ensure it cooks evenly.
• If you have a fridge bulging with food, turn down the temperature. This will also help with the door being opened and closed frequently.

Food preparation

Raw meat can contain food poisoning bacteria such as Salmonella, Campylobacter and E.coli.

When handling and preparing food, keep any cooked foods away from raw meat. Avoid food poisoning due to cross contamination by carrying out good food hygiene:

• Always keep raw and cooked foods apart – use different sealed containers, chopping boards, plates and cooking utensils.
• Wash your hands regularly, especially when handling raw meat. Wash all fruits, vegetables and salads (including those sold in bags as pre-washed).
• Cover all foods outdoors to keep out flies and pets.
• Keep all fresh foods such as salads, cheeses and marinades in the fridge and out of the sun. Take them out just before eating.
• Use cold boxes and ice packs to keep fresh foods cold outdoors. No-one is going to get food poisoning from a warm beer. It’s practically a British tradition!

Cooking meat

Undercooked food is one of the most common causes of food poisoning. Never assume meat charred on the outside is cooked all the way through.

• Cook meat in small pieces, e.g. on skewers, or in thin slices.
• Turn the meat regularly to ensure it is cooked all the way through. If only cooked on the outside, the warm centre of the meat becomes the perfect breeding ground for millions of food poisoning germs.
• Cooked meat should be steaming hot in the centre. None of the meat should be pink and the juices should run clear. If in doubt, cut it open to check.
• Don’t use any marinades or sauces on cooked food which you have already used on raw meat.

Be safe

As well as being a potential food hazard, barbecues can be a source of fire danger, so make sure pets and children are kept away from the flames, and follow correct safety procedures when lighting the coals and when disposing of the embers.

Make your barbecue an occasion to remember, just not for all the wrong reasons!

This article was published on Fri 15 July 2011