When the sun comes out in Britain, so too do the barbecues. We dust off our tools, stock up on sausages and invite the neighbours over for a burger and a beer. While this is of course a wonderful way to spend a sunny day – if food safety is ignored, your summer could be quickly ruined.
Research shows that cases of food poisoning double over the summer. This is because many harmful bacteria grow in warmer conditions and when precautions aren’t taken, undercooked meats and cross-contamination can lead to bugs like salmonella, E.coli and Campylobacter.
What are the risk factors when barbecuing?
Usually food poisoning is quite mild and you will feel better within a week. In some cases however, it can be quite severe – especially for older people, children and those with weakened immune systems.
To avoid this, here are the three main risk factors when it comes to barbecuing:
1. undercooked meat