THE hot weather means more and more Brits are opting to grill their dinner outdoors.
However, be careful not to make these common mistakes that can result in poisoning.
Whether you’re enjoying quiet barbecue or grilling up a storm for all your friends and family, be careful when preparing your al fresco meal.
When it comes tooutdoor cookingin these , you need to take extra precautions.
Certain foods can quickly become dangerous when exposed to the high temperatures and sunlight for too long.
“Most people don’t realise how quickly warm weather turns food dangerous,”; Mark McShane, food hygiene expert atFood Hygiene Certificate, told the Express.
Chicken, sausages, and burgers
“In 30 degree Celsius plus heat, chicken left out for just 30 minutes can begin developing unsafe levels of bacteria – and no, cooking it won’t always kill everything,”; he explained.
He went on to say that taking chicken and burgers out of the fridge and leaving them by the barbecue for over too long before cooking places the meat in a “danger zone”;.
According to the expert, the maximum amount of time meat should stay out of the fridge when the weather is between 25 degrees Celsius and 30 degrees Celsius is an hour.
And when temperatures spike over 30 degrees Celsius, the maximum time is cut in half to just 30 minutes.
“We see a spike in food poisoning every time there’s a UK heatwave – and it’s nearly always avoidable,”; he explained.
“You can’t ‘see’ or ‘smell’ these bacteria, but they’ll ruin your weekend.
“Cook safely, chill properly and when in doubt, throw it out.”;
He added that charred doesn’t mean cooked when it comes to grilling up your barbecue staples.
This is especially important to remember with chicken, sausages, and burgers.
Meat should be cut through to ensure it is safe to eat and if they are pink or the juice isn’t clear, that’s your sign to put them back on the grill.
Coleslaw
The expert also warned Brits about another popular barbecue staple – colelsaw.
He revealed that sides made with mayonnaise or dairy “can quickly turn dangerous”; if left in the sun.
You should also be aware of the dangers of cross-contamination, which the pro said is the most common mistake.
Avoid using the same tongs or chopping food for raw and cooked meat as this can cause salmonella infections.
More BBQ stories
And if you’re planning to host a barbecue get together on a smaller balcony, make sure to .
Another little-known danger could also pose a risk when barbecuing this summer.
And barbecue fans can pick up a for just £11 from Argos.
