You know the feeling… sitting around a pool, enjoying a shady patio, cooking over a barbeque and soaking up the smells and tastes of summer. But, as summer temperatures rise the risk of food-borne illnesses also increases. Canadian estimates of food related illnesses exceed 11 million cases every year – many of them occurring during the summer months. After all, our hot, humid weather helps create perfect conditions for bacteria growth.
The good news is many of these illnesses can be prevented by following proper food handling and preparation techniques.
Clean
Wash your hands with hot, soapy water before and after handling raw meats, touching pets or taking out the trash. Thoroughly clean counters and cutting boards to avoid the spread of bacteria. Wash raw fruits and vegetables in clean water.
Separate
Keep raw foods separate from cooked foods to avoid cross-contamination. When you pack a cooler, wrap raw meats/poultry securely, and put them on the bottom to prevent juices from dripping onto other foods. Never use plates, utensils, and cutting boards that touched raw meat or poultry for cooked foods.
Cook
Make sure you kill harmful bacteria by properly cooking food. Traditional visual cues like colour are not a guarantee that food is safe. It’s wise to use a food thermometer to check when meat and poultry are safe to eat. Be careful not to pass through the meat and touch the cooking surface or you’ll get a false temperature reading. Cooked foods are safe to eat when internal temperatures reach: 71° C (160° F) for ground beef; 85° C (185° F) for whole poultry.
Chill
Keep cold food cold. Perishable foods such as luncheon meats, cooked meat, chicken, and potato or pasta salads, must be kept at approximately 4° C (40° F) or below. Put leftovers back in a cooler or refrigerator as soon as you’re finished eating.
The simple rule is: “when in doubt, throw it out.”
Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating grilled foods. Past research has shown that high-heat grilling can convert the proteins in red meat, pork, poultry and fish into heterocyclic amines (HCAs), chemicals that have been linked to a number of cancers. Also, the smoke generated when fat and juices drip on hot coals or rocks can contain polycyclic aromatic hydrocarbons (PAHs), another potential cancer causing chemical. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked to a safe temperature – without charring - does not pose a severe problem.
Safe Grilling
Prep the Meat – Choose lean cuts of meat instead of high-fat varieties such as ribs and sausage. Trim all excess fat and remove skin. When using marinades - thinner is better. Try to use marinades that contain vinegar or lemon.
Grilling – Flip burgers often: at least once every minute. Try to place food at least six inches from the heat source. Create a barrier to prevent juices from spilling and producing harmful smoke.
Choose Preferred Cuts – Lean meats create less dripping and less smoke. Choose smaller cuts of meat, as they take less time to cook. Try grilling your favourite vegetables. They do not contain the protein that forms harmful HCAs.
Marinating – Meat and poultry can be marinated for several hours or days to tenderize or add flavour. Marinate food in the refrigerator, not on the counter. Don’t taste the marinade or re-use it after raw meat has been added.
It’s important to keep barbeque-related cancer risks in perspective. If you’re grilling and following basic safety tips, the risk of getting cancer from grilling food is extremely low.
BBQ Safety Hints
• Choose a sheltered site, away from fences, plants, sheds or anything else which might catch fire.
• Keep flammable substances well away from the barbeque.
• Have a multi-purpose fire extinguisher nearby, or a bucket of water or sand.
• Do not wear loose clothing that might catch fire if flames flare up.
• Never move a lit barbecue
• Use suitable long handled utensils and oven gloves
• Keep children away from hot surfaces and gas supplies
• Extinguish the fire or turn off the gas before leaving it unattended
• Ensure charcoal ashes are completely cold before removal
• For charcoal barbeques, light well in advance and make sure the coals are glowing red (with a powdery grey surface) before starting to cook
When accidents happen
Minor burns should be treated immediately. Run under cool water or submerge the injury in water for at least 10 minutes. Don’t use ice or very cold water. Cover the burn area with a clean, dry, lint free cloth. Get medical help for a burn larger than a quarter. Caution! Do not pull away clothing stuck to the skin. Do not put butter or grease on a burn. Do not apply ointment, antiseptic, disinfectants or lotion. Do not break or burst blisters.
To help the healing process, a number of topical, botanical remedies can be useful. These include aloe (Aloe barbadensis), oil of St. John’s wort (Hypericum perforatum), calendula (Calendula officinalis), and tea tree oil. Supplementing your diet with extra vitamin C, E, and zinc also is beneficial for wound healing.
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