Barbie beautiful
When the sun is high it's time for dining al fresco, but as barbecues begin smoking everywhere, bear in mind that it's also the time for an increased risk of food poisoning
For all its appeal, barbecued food carries a much greater risk of food poisoning because it's hard to keep it very hot, or very cold, making it ideal territory for bacteria to breed.
Everybody knows about the importance of making sure that meat is fully cooked through, but the dangers don't only apply while the food's on the barbecue. Frequently, food at outdoor shindigs is left on the side or in the sun and it's at times like this that bacteria really get breeding.
The dangers of food poisoning should not be underestimated.
Food poisoning is a type of gastro-enteritis, a group of symptoms that affect the bowel and can cause nausea, vomiting and diarrhoea. In the case of food poisoning, the illness is caused by food or drink that has been contaminated with micro organisms, and the illness tends to manifest itself with fever, muscle aches, shivering and exhaustion.
Fortunately, food poisoning rarely lasts more than 48 hours but it can be an unpleasant experience while it's there. If it does strike, it's important to avoid dehydration by drinking plenty of fluids. If symptoms persist, antibiotic treatment may be necessary and this is usually determined by tests for the micro organisms responsible.
So what can you do to minimise the dangers while you're preparing your barbecue food?
Top tips include the following:
• Light the barbecue well in advance so that it's glowing red when you come to cook your food. This will reduce the danger of undercooking.
• Make sure you turn meat regularly to avoid uneven cooking.
• Wash hands thoroughly before and after preparing and touching raw meat, and keep pets away from food, dishes and preparation surfaces.
• When preparing meats, make sure they're thawed properly. Store, prepare and cook them separately from other foods, to avoid cross-contamination.
• Similarly, use separate utensils for cooked and raw meat, and don't re-use marinades once they've already been in contact with meat.
• When you're cooking, keep the meat out of the fridge for the shortest period of time possible, and don't part-cook meat on the barbecue, to finish it off later. You'll only be storing up possible problems.
• Instead, make sure meats are cooked right through and that the juices run clear - this is your best indication that it's done properly. You should also check that there aren't any pink bits in the middle - if so, it means the meat isn't fully cooked through. Nowadays you can buy thermometers to help ascertain whether meat's ready or not.
• Salads usually form an important part of a barbecue and these should also be prepared with care. Mud is a carrier of bacteria so all vegetables should be washed, including lettuce. Keep your salads and sauces covered when they're not being used and serve them at the last minute. Keep mayonnaise - and any dressings containing mayo or live ingredients - refrigerated.
• Finally, watch where you put your food. When everyone's busy grabbing tasty treats, it's all too easy to pick up an empty plate that had raw meat on it a few minutes before, without even realising.
These are all commonsense measures, but barbecues can be a chaotic business, so plan in advance and make sure you've covered all the food safety essentials. That way, your outdoor soirée will be an event to remember for all the right reasons.
Everybody knows about the importance of making sure that meat is fully cooked through, but the dangers don't only apply while the food's on the barbecue. Frequently, food at outdoor shindigs is left on the side or in the sun and it's at times like this that bacteria really get breeding.
The dangers of food poisoning should not be underestimated.
Food poisoning is a type of gastro-enteritis, a group of symptoms that affect the bowel and can cause nausea, vomiting and diarrhoea. In the case of food poisoning, the illness is caused by food or drink that has been contaminated with micro organisms, and the illness tends to manifest itself with fever, muscle aches, shivering and exhaustion.
Fortunately, food poisoning rarely lasts more than 48 hours but it can be an unpleasant experience while it's there. If it does strike, it's important to avoid dehydration by drinking plenty of fluids. If symptoms persist, antibiotic treatment may be necessary and this is usually determined by tests for the micro organisms responsible.
So what can you do to minimise the dangers while you're preparing your barbecue food?
Top tips include the following:
• Light the barbecue well in advance so that it's glowing red when you come to cook your food. This will reduce the danger of undercooking.
• Make sure you turn meat regularly to avoid uneven cooking.
• Wash hands thoroughly before and after preparing and touching raw meat, and keep pets away from food, dishes and preparation surfaces.
• When preparing meats, make sure they're thawed properly. Store, prepare and cook them separately from other foods, to avoid cross-contamination.
• Similarly, use separate utensils for cooked and raw meat, and don't re-use marinades once they've already been in contact with meat.
• When you're cooking, keep the meat out of the fridge for the shortest period of time possible, and don't part-cook meat on the barbecue, to finish it off later. You'll only be storing up possible problems.
• Instead, make sure meats are cooked right through and that the juices run clear - this is your best indication that it's done properly. You should also check that there aren't any pink bits in the middle - if so, it means the meat isn't fully cooked through. Nowadays you can buy thermometers to help ascertain whether meat's ready or not.
• Salads usually form an important part of a barbecue and these should also be prepared with care. Mud is a carrier of bacteria so all vegetables should be washed, including lettuce. Keep your salads and sauces covered when they're not being used and serve them at the last minute. Keep mayonnaise - and any dressings containing mayo or live ingredients - refrigerated.
• Finally, watch where you put your food. When everyone's busy grabbing tasty treats, it's all too easy to pick up an empty plate that had raw meat on it a few minutes before, without even realising.
These are all commonsense measures, but barbecues can be a chaotic business, so plan in advance and make sure you've covered all the food safety essentials. That way, your outdoor soirée will be an event to remember for all the right reasons.