Barbecue food safety

Cases of food poisoning increase during the summer, so do not forget these simple steps to help maintain food safety .

Man grilling.
Sausages and burgers should be cooked .
Food poisoning is usually mild, and most people recover within a week. But sometimes it can be more serious , even fatal , so it is important to take seriously the risks.

Children, the elderly and people with weakened immune systems are particularly vulnerable to food poisoning.

If cooking on the barbecue , the two main risk factors are undercooked meat and spreading germs from raw meat to ready to eat foods.

This is because raw or undercooked meat can contain germs that cause food poisoning, such as salmonella, E. coli and Campylobacter. However, these germs can be destroyed by cooking meat until it is piping hot throughout.

Cooking meat on a barbecue
When cooking any kind of meat on a barbecue , such as poultry ( chicken or turkey), pork, steak, burger or sausage, make sure:

It is important to keep some fresh food to avoid food poisoning.

The frozen meat is thawed before cooking.
You put the meat regularly and move it around the barbecue to cook evenly.
If using a charcoal grill , make sure the coals glow red with a gray powder surface before you start cooking , because it means they are warm enough .
Remember that meat is safe to eat only when:

it is hot in the center
no visible pink meat
juices are clear .
Meat, such as steaks and joints of beef or lamb , can be served rare (not cooked in the middle) , provided that the outside has been properly cooked . This will kill any bacteria that might be out of the meat. However, minced meat food , such as sausages and burgers should be cooked throughout.

raw meat
Germs from the raw meat can move easily in your hands and everything you touch, including foods that are cooked and ready to eat . This is called " cross-contamination " .

Barbecues are often stage of cross-contamination. When raw juices are mixed with meat from cooked or ready to eat food , this can lead to food poisoning .

Mishandling of the most common food is to put chicken or cooked meat in the same dish that contains raw juices so make sure you have plenty of utensils and dishes.
No liquid that is used to marinate raw meat or poultry meat .
Keep raw and ready to eat food in separate sealed containers and keep them cold during transport to the barbecue. Ensure sufficient cooling eskies packed ice / liquid to keep refrigerated foods .
Always wash your hands after touching raw meat.
Use utensils (plates , tongs, containers) for cooked and raw meats.
Keep cold foods
It is also important to keep some foods cool to prevent food poisoning microbes multiply.

Be sure to keep food cool following :

salads
Dips
milk, cream , yogurt
desserts and cream pies
sandwiches
ham and other meats
cooked rice , including rice salads
Always keep raw meat cold and not let cooked foods and salads lying in the sun for over two hours. If bacteria that can cause food poisoning are present , they can multiply quickly in warm weather with warm temperatures .

If cooked on the barbecue meat is eaten later, make sure that they remain cold for the trip home - and then put away in the fridge !
Cook sausages , pies and poultry as well - cook until juices run clear and there is no blood.
A meat thermometer can eliminate the guesswork . Right food for a barbecue joint temperatures :
Chicken and turkey (whole) , thighs , wings , legs and breasts : 74 ° C
Minced meat , sausage : 71 ° C
Fish: 63 ° C
Finally , if you do not feel well (symptoms may include diarrhea , vomiting , sore throat with fever , fever or jaundice and infectious diseases of the skin) , avoid handling food , and even better to postpone your barbecue.

If symptoms persist , consult your doctor .

Fire Safety
Make sure the grill is stable on a flat surface , free of plants and trees .

Firefighters recommend covering the bottom of the grill with charcoal at a depth of more than 5 cm. Use only recognized lighters or starter fuel , and then only on hot coals.

Make sure your barbecue is serviced and maintained, including pressure tests provided any gas cylinder and check the condition of all hoses and fittings.
Perform an oxide control cylinder or damage and ensure the connections are tight on gas grills before turning.
You have a garden hose or the like continuous supply of water available at all times.
Follow the manufacturer's instructions and use the startup and shutdown correct - low.
Only use a barbecue in a well ventilated as the fumes and gases can be hazardous area .
Never use gasoline on a barbecue.