With the UK basking in soaring temperatures, many are firing up their barbecues to make the most of the summer heat. However, experts are issuing a stark warning: improper food handling during a heatwave can lead to serious food poisoning.
The Hidden Dangers of Summer BBQs
Food safety specialists emphasize that bacteria multiply much faster in warm weather, significantly increasing the risk of foodborne illnesses. "When temperatures exceed 30°C, bacteria like E.coli and salmonella can double every 20 minutes," explains a leading food hygiene expert.
Essential BBQ Safety Tips
- Keep cold food chilled: Store perishables in the fridge until the last possible moment
- Cook meat thoroughly: Use a meat thermometer to ensure proper internal temperatures
- Avoid cross-contamination: Use separate utensils and plates for raw and cooked meats
- Don't leave food out: Perishables shouldn't sit out for more than an hour in hot weather
Heatwave Food Storage Guide
The Food Standards Agency recommends these maximum storage times for common BBQ foods during hot weather:
- Raw chicken: 1-2 days in fridge
- Minced meat: 1 day in fridge
- Prepared salads: 2 hours unrefrigerated
- Dairy products: 1 hour unrefrigerated
By following these simple precautions, you can enjoy your summer barbecues without risking your health. Remember - when in doubt, throw it out!
