Barbecue chefs beware poisoning

IT IS hardly the weather to be thinking about barbecues.

And sweeping winds are never an invite for a picnic.

But, even if this summer al-fresco dining is done during a dash between rain clouds, experts are urging people ride the storms and take their time.

Yesterday, Safefood launched a high-profile reminder for summertime chefs not to compromise on basic food-poisoning prevention.

The launch itself was spoiled by the rain but Safefood director of food science Dr Thomas Quigley was still keen to drive home his “common sense” message.

“With the weather we have been having we know people will be in a rush if they do decide to have a barbecue.

“People are away from their normal cooking environment when they are in a rush and under pressure they won’t take the normal food safety precautions.

He said in his experience rates of food poisoning were going up and barbecues were a particularly dangerous time.

The message is to keep cooked meats and raw meats separate, wash hands regularly, cook minced meat thoroughly and cover food from flies.

Mr Quigley stressed while it is safe to cook steaks rare, because they are made of one complete muscle which bacteria cannot penetrate, burgers have to be cooked right through because the meat has been churned inside out.

The Safefood launch was attended by BBC television chef Simon Rimmer.

He said going to great lengths to prepare a barbecue is useless if guests end up getting food poisoning.