Tag: food poisoning

• A kitchen expert has revealed the simple safety tip that’s often ignored during BBQ season – despite reducing the risk of food poisoning 

• Brits often prepare their raw meat products on a plate or board and carry them to their BBQ – before returning the cooked meat to the same surface  

• BBQ hosts may grow complacent as the day progresses, data shows, with accidental fires 124% more likely to occur between 4 pm and 8 pm 

• Other kitchen mishaps include leaving meat out of the fridge while prepping, placing hot dishes on countertops, and reusing contaminated marinade 

A kitchen expert has revealed the common mistakes Brits will make when hosting a BBQ this summer – which can increase the risk of food poisoning, and even cause fires.  

Mert Yashar, Director at House of Worktops, says that it’s easy for many of us to forget essential kitchen safety tips while celebrating the warm weather, but with data showing that food poisoning cases rise in the summer months, it’s important to stay on the ball.  

According to the Food Standards Agency (FSA), there are 2.4 million cases of foodborne illness a year, and the risk rises in summer as the warm weather boosts bacterial growth.  

Add to this that nationwide Google searches for ‘food poisoning symptoms’ rose by 60% in June alone, and prioritising BBQ safety is crucial ahead of the upcoming July heatwave.   

Mert says: “As we’ve already enjoyed some high temperatures over the last month, it’s likely many of our friends and family have already hosted or discussed hosting a BBQ. And while it’s practically a British summer staple to fire up the grill as soon as possible, the fact is that many hosts will start to let their food safety standards slip once the good weather kicks in. 

“The most easily-avoidable mistake that many make is laying out their raw meat in an easy-to-grab fashion on a chopping board or plate, which they then carry to the grill. They then place the cooked products back onto the same surface to be transported back inside, or to an outdoor table where condiments, garnishes, and guests are waiting.  

“Just because the meat has been cooked doesn’t mean it’s safe to place it on a surface that’s previously held raw meat, as this will cause contamination. And it’s easy to forget this, as you’re likely preoccupied with not burning the meat or yourself on the grill.”  

The expert reveals that this preoccupation can result in other essential safety tips being overlooked, as hosts have to juggle cooking and entertaining their guests in a social setting. 

Mert adds: “It’s all too easy to lose track of time when hosting any event, but especially one that’s very social and based outdoors.

“Other common mishaps that occur include leaving raw meat unrefrigerated for an extended time while waiting for the grill to heat up, not keeping side dishes covered to protect them from bacteria or bugs, and rushing to take the meat off the grill before it’s ready to free it up for the next batch of product. 

“Hosts can even find themselves reapplying the same marinade they’ve placed raw meat in to baste the cooked meat on the grill – just before serving it to their unsuspecting guests.” 

But it’s not just food contamination that being distracted or lazy can lead to, as barbecues reportedly account for around 1,800 accident and emergency visits yearly – most of which (44%) are for burns, while 1 in 10 visits are due to cuts from sharp objects.  

According to the Royal Society for the Prevention of Accidents (RoSPA), most barbecue accidents happen in a home setting (78%) instead of a public place, and the likelihood of injury increases considerably as temperatures rise.  

As temperatures rise throughout the day and the grill has been used successfully, hosts may become complacent around BBQ safety – especially if they drink alcohol while cooking.  

Figures on domestic fire incidents from the Home Office support this, as an accidental fire is 124% more likely to occur between 4 pm and 8 pm than any other time. Dwelling fires are also 10% more prevalent in June and July than in May or August.  

But there are some easy ways to prioritise fire and food safety at your next BBQ, House of Worktops reveals, as long as you remember the following advice:  

• Keep your raw and cooked meat utensils separate. Using different plates and tongs for raw and cooked meat ensures cross-contamination can’t occur. If you’re working with limited containers, place cooked meat directly onto your guests’ plates so that the board or plate is only used to bring raw meat to the grill. Make sure to use hot, soapy water to wash anything that raw meat has covered thoroughly.     

• Make sure your meat and side dishes are covered. While it’s tempting to put on a spread and then turn all of your attention to the grill, it’s much safer to keep your side dishes covered with foil or clingfilm right up until you need to use them, to avoid any bugs or bacteria sneaking in. You’ll also want to keep your meat refrigerated until the grill has heated up – unless the product says it needs to reach room temperature first.

• Avoid placing hot dishes on cold and wooden surfaces. Not only can placing hot dishes on your countertops cause blistering or burning but it can also make it harder for your guests to keep track of which containers are too hot to touch. Place glass or metal dishes on a wooden chopping board or cooling rack so that it’s easier to distinguish, and so you avoid damaging your kitchen surfaces.  

• Make sure your grill is clean before firing it up. The best time to clean your BBQ is immediately after it’s heated but before you start cooking again, as this will make it easier to get grease off and ensure you’re not contaminating food. Brush off the grates and racks once they’re cool with a wire brush, scraper, or scourer, and keep an eye out for any debris that may fall onto the hot coals while your food cooks. 

• Keep a bucket of water or sand nearby. Your BBQ should ideally be set at least 10 feet away from your house and should have a bucket of water or sand close by for emergency extinguishing. If your BBQ uses gas, don’t use water and instead opt for sand or salt, as water on a grease fire can cause a flare-up. Make sure to close the lid once adding your water/sand to help starve the fire of oxygen.  

With a two-week heatwave currently expected in July as temperatures could soar to 40C, it’s key that Brits ensure they avoid hosting BBQs in the sweltering heat unless following safety precautions, as dry grass also increases fire risk.