The weekend is set to be a scorcher and many will be firing up the barbecue for some sunny al fresco dining. But did you know, the average barbecue hosts double the amount of germs as a loo seat?
A study found that outdoor grills have 124% more germs than the surface of a toilet seat, with 1.7 million microbes per 100 cm sq. Some barbecue surfaces that had no visible signs of contamination were teeming with listeria, salmonella, and Ecoli.
With an estimated 2.4 million cases of food poisoning every year in the UK, the team at London-based End of Tenancy Cleaning has shared a series of tips to avoid ingesting those harmful germs.
Wash your hands
If you’re preparing any food, you should always wash your hands with soap and water beforehand. This is especially true when barbecuing as often you’ll be handling raw meats, which can contain E. coli, salmonella,and listeria among other dangerous bacteria.
Clean grill equipment properly
One option for smaller BBQs is to remove any racks and put them in the dishwasher — making for a quick and easy clean. If this isn’t possible, baking soda is a great option to get your grill sparkling. Simply rub on to your BBQ and let it work its magic, after 10 minutes scrub away with warm water.
Use separate plates for raw and cooked meats
The same goes for cooking utensils, ensure you have a separate set of tools to cook and serve with to avoid any risk of cross contamination.
Store meat properly before cooking
Make sure you only remove meat from the fridge when you’re ready to start cooking or opt for a cool box with plenty of ice — but be sure not to store it alongside cooked or prepared foods.
Cover food
Sides are often a big part of any BBQ, from coleslaw and potato salad to dips like guacamole and houmous but it's important to make sure it’s covered where possible to prevent germs and attract insects. Alongside this, try to leave any prepared food in the shade, or only put out small amounts at a time.
Don't defrost meat in the microwave
Using a microwave often leads to food being defrosted on the outside, while still frozen in the middle. Leaving food to defrost on countertops also isn’t advisable as it can become too warm, leading to dangerous levels of bacteria growing.
Use a thermometer
Certain foods such as meat, fish and eggs need to be cooked to a specific temperature in order to eliminate harmful bacteria and parasites. Always research how hot specific foods should be when cooked and check with a thermometer before serving.
Don't crowd the BBQ
If you want your food to cook through evenly, then it’s important to ensure you haven’t crowded the grill space. Putting too much food on at once will not only lead to much slower cooking times but could also result in undercooked meat.
Check your chopping board
Many chopping boards will see wear and tear through use, but if your chopping board has become difficult to clean due to grooves, cuts or cracks — it’s time to throw it out.
Preheat the grill properly
If you place your food on before your grill is thoroughly heated, this can lead to meat which is raw on the inside and overcooked on the outside. Not only this, but preheating your BBQ can help to remove any harmful bacteria from the grill before you begin.
Gas grills should be left for 10-15 minutes to heat up, while for charcoal and disposable BBQs, you should wait until the coals have turned white/grey and and the flames have died down.
Careful with your marinade
If you want to use marinade for both raw meat and other foods, make separate batches in advance to avoid cross contamination. If you really don’t want to waste leftover marinade you can reuse it — but only if you boil it first to kill any bacteria.
Use oil
When cooking food on a BBQ, it’s not uncommon for it to stick to plates and racks. Raw meat, fish and other ingredients that stick to the grill can later become a hotspot for bacteria.
When selecting an oil make sure to pick one with a high smoke point such as sunflower, avocado or rapeseed oil. Avoid those with lower smoke points, such as olive oil.
