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5 June 2009 BBQ Safely Local health experts are calling on members of the public to be extra careful when barbecuing food. Sam Knox, Group Chief Environmental Health Officer, Southern Group Environmental Health Service is urging picnickers and barbecue fans to make sure that all meats are cooked thoroughly. “With this spell of hot weather many people will be enjoying cooking and eating outside, but this can lead to food poisoning.” Undercooked food can contain bugs such as E.coli salmonella and campylobacter if food is not cooked properly,” he said. Dr Vinod Tohani, Consultant in Communicable Disease Control with the Public Health Agency says: “E.coli, Salmonella and other bugs cause stomach cramps and severe diarrhoea and people will feel generally unwell. I would ask everyone to be careful when cooking food on barbecues and follow some simple tips.” Tips for safe barbecuing 1. Always wash your hands thoroughly before preparing food, after touching raw meat and before eating. 2. Light barbecues well in advance, making sure you use enough charcoal and wait until it is glowing red (with a powdery grey surface before starting to cook). 3. Always keep raw meats separate from other food even when cooking. 4. Turn food regularly and make sure that burgers, sausages and chicken are cooked until there is no pinkness inside and the juices run clear. 5. Keep serving bowls covered to protect from dust and insects. – Ends – For further information contact: Shirlie Murtagh, Acting Public Relations Manager, Public Health Agency, on 028 3741 4531. |