AN urgent warning has been issued over a little-known BBQ danger that could prove deadly – and the two-hour rule you need to follow.
As temperatures reach 27C this weekend, Safefood is reminding everyone to keep food safety a top priority when firing up the barbecue.
Not following them may lead to serious foodborne illnesses[/caption]
The food safety bosses said while the grill is a summer staple for many households, not paying attention to basic hygiene and cooking practices can quickly lead to foodborne illness like salmonella.
Top of the list is cleaning your barbecue before and after each use, as leftover grease and food residue can allow bacteria to build up over time.
Safefood recommends scrubbing the grill with a brush and using hot, soapy water before cooking begins and repeating the process once the grill has cooled down.
Leaving food sitting out in the sun is another major concern, particularly with items like raw meats, salads and dips which are especially vulnerable in warmer weather.
Safefood advises that all perishable foods should be kept in the fridge until needed and that any leftovers should be returned to the fridge within two hours to stay safe for later use.
They are also reminding people that frozen meat should never go straight onto the barbecue, as this can result in uneven cooking and an increased risk of undercooked centres.
Instead, all meat and poultry should be completely defrosted in the fridge, so that it cooks thoroughly from edge to centre on the grill.
Cross-contamination was another common concern, with Safefood advising to always keep raw and cooked foods apart during preparation and cooking.
This includes using separate chopping boards, utensils and plates and ensuring hands are washed thoroughly before and after handling raw meat.
Undercooked food is a major contributor to food poisoning, and the food safety bosses said that it is important to use a meat thermometer and do a temperature check.
Burgers, chicken, sausages and kebabs should reach an internal temperature of 75°C to be safe or be piping hot throughout with no pink meat and juices that run clear.
Trish Twohig, Director of Food Safety at Safefood, said that taking small steps like these can make a big difference.
She said: “Hosting a barbecue should be a relaxed and enjoyable experience.
“By following these food safety tips, you can protect your guests and ensure your barbecue is a success.”
Chef Adrian Martin added that basic hygiene and temperature checks are essential to keep things safe.
He said: “Getting the barbecue right is all about enjoying great food safely.
“Simple steps like using a meat thermometer and keeping raw and cooked foods separate are key to a delicious and worry-free summer feast.
“Follow Safefood’s advice, and you’ll be grilling with confidence!”
Safefood also offered a few extra tips for anyone planning a barbecue, starting with checking the fridge for expired items before heading out to shop.
They also suggest pre-cooking meat in the oven before finishing it on the barbecue, which helps to save time and guarantees it is cooked all the way through.
