Consumers warned to take care with BBQ food

The Food Safety Promotion Board have warned people to take care when using barbecues as the good weather continues to bring people outside to eat.

The Board said particular care should be taken to ensure food is thoroughly cooked.

Many consumers experience difficulty in determining whether or not food has been thoroughly cooked.

This problem becomes even more evident when cooking food on the barbecue because while the outside of the food may look cooked, in some cases even burnt, the inside can still be raw.

Dr Thomas Quigley, Director Science and Technical, safefood said, "Consumers should be aware that poultry, pork, minced meat, sausages and burgers should be cooked until they are piping hot all the way through (70C for two minutes) with no pink meat left and until the juices run clear."

These recommendations are being issued at the start of summer, a time when food is more susceptible to contamination, due to higher temperatures.

Another recommendation is that vulnerable consumers, such as the elderly should avoid eating lamb or beef that is rare or pink, and shellfish and eggs which are undercooked.