Barbeque Safety Tips

Who doesn't love a summertime barbeque? It can be a simple backyard, family dinner or the centerpiece of a party. Usually it is a casual affair and held outdoors.

The first prerequisite is to start with a clean grill. The easiest time to clean a grill is to scrape excess food from the grill with a wire scraper tool while the grill is still hot. After the grilltop has cooled, it can be handled for washing. I dislike pointing out that flies are attracted to a grill that has food on it. They bring any germs that they landed on beforehand. These can include e.coli and salmonella, both of which can thrive in temperatures as high as 90 degrees.

As with all food preparation it is vital that you wash your hands. If this is inconvenient, at least use hand sanitizer or sanitizing wipes. Use a meat thermometer inserted into the center of the meat when barbequing so you know when the food is ready to serve. Beef is done at 145 degrees, pork is cooked at 160, and grill chicken at temperatures between 165 to 175 degrees. Barbequing meats can result in heterocyclic amines, or HCAs, which are carcinogenic compounds. You should try to minimize charring and high temperatures for this reason. Research has revealed that people who eat well-done meat are three times more apt to develope cancer, as compared to those who consume medium and rare meats. Lastly, do not leave the food out for more than an hour when it is hot outside in order to prevent food spoilage and the illness that follows. These few rules will help you enjoy barbequing.


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