As summer hots up, there can be nothing nicer than throwing a tasty sausage or two on the barbecue and eating outdoors with family and friends.
But food poisoning cases double over the summer, so remember these simple steps to help keep food safe.
Food poisoning is usually mild, and most people get better within a week. But sometimes it can be more severe, even deadly, so it’s important to take the risks seriously.
If you are cooking on the barbecue, the two main risk factors are undercooked meat and spreading germs from raw meat onto food that’s ready to eat.
When you’re cooking any kind of meat on a barbecue, such as poultry (chicken or turkey), pork, steak, burgers or sausages, make sure:
- the coals are glowing red with a powdery grey surface before you start cooking, as this means that they’re hot enough
- frozen meat is properly thawed before you cook it
- you turn the meat regularly and move it around the barbecue to cook it evenly
Remember that meat is safe to eat only when:
- it is piping hot in the centre
- there is no pink meat visible
- any juices are clear
Some meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) as long as the outside has been properly cooked.
However, food made from minced meat, such as sausages and burgers, must be cooked thoroughly all the way through.
When eating outdoors it is also important to keep some foods cool, such as salads, dips, milk, cream, yoghurt, desserts and cream cakes, sandwiches, ham and other cooked meats, cooked rice, including rice salads.
Don’t leave food out of the fridge for more than a couple of hours, and don’t leave food in the sun.
