It only takes a small distraction to turn a barbecue with company into an outbreak of food poisoning, more complex than a simple stomach ache and exacerbated by growing antibiotic resistance. Food Standard Agency (FSA, the UK food safety agency) has developed an ad hoc guide with simple and effective advice. (1)
Food poisoning-proof guide to barbecue
There are essentially four bacteria lurking when handling raw meat
– Campylobacter
, the most widespread zoonosis in the EU as of 2005, (2)
– Salmonella spp., among the most reported food safety hazards through notifications to the RASFF in 2022, as we have seen, (3)
– Listeria m
., responsible in 2019 for a Spanish outbreak, (4)
– Escherichia coli
, which when capable of producing Shiga-toxins ranks among the most dangerous food-borne bacteria. (5)
Preventing toxins is possible, but it is necessary to follow some simple steps to the letter in preparation and cooking, as well as in the storage of leftovers.
1) Hygiene in preparation
Effective cleaning removes bacteria from hands, equipment and surfaces and helps prevent their spread to food. FSA suggests.
– Wash hands thoroughly with soap and warm water before and after cooking and eating, especially after handling raw meat or firelighters,
– Keep the food covered and refrigerated until it is time to transfer it to the grill. In the refrigerator, raw meat should be placed in a container with edges high enough to prevent dripping of meat liquids onto other food,
– Keep utensils, plates, cutting boards, and other food surfaces clean and well separated, carefully avoiding contracting between items used to prepare raw food and those already cooked and ready to eat. Um example out of all, never use the cutting board for ready-to-eat vegetables or fruits after its contact with meat without washing it well first,
– Never wash raw chicken or other meat. In fact, during washing, pathogenic microorganisms can spread to hands, utensils, and work surfaces.
2) Cooking
Cooking at the right temperature (at least 70 °C) and for the right amount of time inactivates any harmful bacteria. Specifically,
– red meat, such as steaks, can be safely consumed even if it is pink or rare, as long as the surface has been properly seared,
– chicken and pork, as well as ground meat products such as hamburgers, kebabs and sausages, should not be consumed while the meat is still pink. Therefore, it is necessary to cut off the thickest part before consumption to check whether the meat inside is still pink.
In addition to respecting the timing, the meat should be turned occasionally on the grill so that it is cooked evenly on all sides.
It goes without saying that a thawed meat may still be too cold inside and not reach safe cooking. The possibility should be ascertained and possibly managed with the defrosting function of the oven or microwave, before moving on to the barbecue.
2.1) The trick of precooking
Meat other than steaks can be pre-cooked in the oven and then grilled before consumption so that it acquires the typical aroma.
This expedient has a dual utility:
– Ensures the killing of pathogenic bacteria,
– Reduces waiting time for diners gathered around the barbecue.
3) The management of leftovers
Leftover cooked meat should be stored in the refrigerator within one to two hours at most and be consumed within 48 hours, after reheating to make the food steaming hot. If the meat has been thawed, consumption time is reduced to 24 hours. The alternative is to freeze them.
In handling leftovers, the rule of prevention of cross-contamination applies; do not use utensils and dishes used for raw meat.
Marta Strinati
Notes
(1) BBQ food safety. FSA, Food Standard Agency. 4.5.23 https://www.food.gov.uk/safety-hygiene/bbq-food-safety
(2) Dario Dongo, Silvia Bonardi. Campylobacter, watch out for undercooked poultry and pork. GIFT (Great Italian Food Trade). 2.3.20
(3) Dario Dongo, Marta Strinati. RASFF 2022, EU food security report. GIFT (Great Italian Food Trade). 1.8.23
(4) Dario Dongo, Marta Strinati. Listeria, the Spanish outbreak, and the faults of Brussels. GIFT (Great Italian Food Trade). 24.8.19
(5) Dario Dongo. Fontina Carrefour with E.Coli and Shiga toxins. GIFT (Great Italian Food Trade). 8.8.18
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
