With temperatures set to rise, many Britons are planning barbecues, but a kitchen expert has warned of a common mistake that could lead to food poisoning. Mert Yashar, director at House of Worktops, said food safety often slips during summer, contributing to a spike in foodborne illnesses. The Food Standards Agency reports 2.4 million cases of food poisoning annually in the UK, with a summer increase linked to unsafe barbecue practices.
The most easily avoided error is using the same plate or chopping board for raw and cooked meat. Yashar explained that placing cooked meat back onto a surface that held raw meat causes cross-contamination. “Just because the meat has been cooked doesn’t mean it’s safe to place it on a surface that’s previously held raw meat,” he said, noting that hosts may be preoccupied with grilling and entertaining.
Barbecues also cause about 1,800 accident and emergency visits yearly, with 44% for burns and 10% for cuts. Fire incidents peak between 4pm and 8pm, and dwelling fires are 10% more common in June and July. Yashar urged hosts to avoid complacency, especially if drinking alcohol while cooking.
To stay safe, he recommends using separate plates and tongs for raw and cooked meat, and washing surfaces with hot, soapy water. Keep side dishes covered, refrigerate meat until the grill is hot, and avoid placing hot dishes on countertops. Clean the BBQ grates after heating but before cooking to remove grease and debris.
