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	Barbecue Food Safety Tips

BBQ has been blamed for many instances of food poisoning. This is particularly true if it is not cooked properly. Many people think food hygiene is an issue for barbeque.

The secret to a safe BBQ food is to remain patient and regulate the flames. But if you cannot do it, then you should purchase a barbecue thermometer.

Let’s see how a BBQ thermometer helps with this barbecue hamburger.

Many people think that once barbecued hamburger becomes brown in the center, it is well done but as per USDA research, 1 from each 4 hamburgers becomes brown before it goes to a safe internal temperature. This internal temperature must be 160°F you can eat it safely.

The bacterium we want to avoid is e-coli, that live on the surface of meat. This is a very important point and important to understand since we can eat a rare steak without any risk of food poisoning, provided the steak is well-cooked on the exterior, which kills the bacteria. But this doesn’t hold true in case since burger is prepared from ground meat so surface bacteria can reside anywhere within the hamburger.

The signs and symptoms of food borne illness can include upset stomach, diarrhea, fever, vomiting, abdominal cramps, and dehydration, to more severe problems-even death, but don't let it scare you from eating some hamburgers.. With some simple precautions that cover basic food hygiene and you don’t have to worry about food poisoning anymore.

Utilize a food thermometer. Instant-read food thermometers are excellent for monitoring the internal temperature when the cooking time is up.

1. Keep the food thermometer in the densest part of the food without touching bone, fat, or gristle.

2. Clean your food thermometer with hot, soapy water before and after using!

Another choice is to use a large-dial oven-safe or oven-probe thermometer which can be inserted in the meat and used while cooking.

There are various kinds of food thermometers, hence it is essential to follow the instructions for food thermometer to get the right reading. If happy with this method of use refer to the USDA Recommended Safe Minimum Internal Temperatures to provide a safe barbeque cookout.

Steaks & Roasts - 145 °F

· Fish - 145 °F

· Pork - 160 °F

· Ground Beef - 160 °F

· Egg Dishes - 160 °F

· Chicken Breasts - 165 °F

· Whole Poultry - 165 °F

Here are some more tips to help you prevent food poisoning while BBQing:-

1. Regularly wash hands and surfaces. Wash with warm, soapy water for 20 seconds before and after dealing with food and wash the cutting boards after preparing each food item.

2. Don't cross-contaminate, always segregate raw and cooked food. Don’t keep cooked food on a plate on which raw meat, poultry, or seafood was originally kept.

3. Refrigerate quickly - but without covering (e.g. with stretch wrap) if the food is still hot Refrigerate or freeze perishables, cooked foods, and leftovers within 2 hours or earlier.

Remain Food Safe! Handle With Care

Learn how to make, deal, and keep food safely to protect you and your family. Bacteria can thrive on meat, poultry, seafood, eggs, dairy products, and chopped or cooked vegetables and fruits.

Follow the above and say goodbye to food poisoning.

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