Food poisoning and cancer are two of the potential hazards posed by barbecue-charred meat. Kathleen Griffin explains how we can all sizzle in safety

It’s summer again. You can tell from the smoke wafting over from the neighbours’ garden and the fact that almost any invitation to eat out will now include the word ‘barbecue’. Barbecues have seen a massive growth in popularity – in the UK approximately 45,000 tonnes of charcoal are bought annually – but there are serious health issues linked to our favourite summer pastime. The main concern, apart from the increase in food poisoning, is that eating charred meat from a barbecue may cause cancer.

Does charred meat really cause cancer?
The American Institute for Cancer Research doesn’t mince its words. ‘Cancer researchers have found that grilling … causes ‘muscle meats’ (red meat, poultry and fish) to produce cancer compounds.’

These compounds, called HCAs (heterocyclic amines), have been shown to cause tumours in animals and increase the possible risk of breast, colon, stomach and prostate cancer in humans.

Another cancer-causing substance forms when fat from meat, poultry or fish drips onto hot coals or wood and then, via smoke and flare-ups, is deposited onto the food above. These carcinogens are called PAHs or polycyclic aromatic hydrocarbons.

What can you do to reduce the risk?

• Marinade meat this has been shown to significantly reduce the amount of carcinogens – in some cases by over 90%. So it’s a good idea to marinade all meats before grilling if you can. Scientists are still unsure why marinades have this effect, but there is some evidence to show that the acidic ingredients in marinades, like vinegar and citrus juices, seem to act as a barrier. The recommendation is about 110ml/4fl oz marinade for every 450g/1lb food. You should turn the food in the marinade from time to time so that all surfaces will be in contact with the liquid.

• Trim fat off meat and get the barbecue to the right temperature to avoid dripping fat and flare-ups. Take the skin off chicken and avoid high-fat meats like ribs and sausages.
• Remove all charred or burned bits before eating.

One man’s meat …
You couldn’t design a better place for food poisoning than your average summer barbecue; raw meat is left out in the sun, then gets charred briefly on a grill so that it is burnt on the outside and raw on the inside. Add an inexperienced chef (often the only time ‘Him Indoors’ puts an apron on) with dubious hygiene practices (wash those hands, please) and hot weather, and you have ideal conditions for salmonella and E. Coli.

According to the Food Standards Agency, last year the weekly number of notified food poisoning cases doubled in the summer months to over 100,000 – and that’s only counting cases referred to a doctor.

How to avoid food poisoning
The Food Standards Agency recommends that you prepare your barbecue well in advance, store all food safely, cook thoroughly and observe good hygiene throughout. Follow these guidelines:

• Wash your hands. Anyone preparing food should wash their hands thoroughly and if you are cooking on the beach or at a campsite without an easy source of water, make sure you take plenty of disposable wipes.
• Avoid cross-contamination. The most important rule is not to cross-contaminate by mixing raw and cooked meats – use separate cutting boards, dishes and utensils for raw meats.
• Pre-cook meats, fish and poultry in the oven then briefly grill for flavour. Make sure that the food goes immediately to the preheated grill and NEVER part-cook on the barbecue and finish cooking later.
• Cook all meat thoroughly until the juices run clear, remembering to turn the food regularly so that it cooks evenly.

• Keep meat portions small so they need only a brief time on the grill – kebabs are ideal.
• Fix the drips. Use tongs or a spatula to turn food instead of piercing meat with a fork. Covering the grill with punctured foil and not putting meat directly over coals will reduce the risk of flare-ups.
• Flip frequently. Recent research has found that cooking hamburgers at a lower temperature and regularly turning them accelerates the cooking process and is equally effective in killing off bacteria.
• Don’t baste food with used marinading liquid – make a separate batch for basting. Remember to bring the marinade to a rolling boil before using as a sauce on cooked foods.
• Prepare the barbecue. The first time you use the barbecue, turn it up to a high heat to remove old grease and debris. Gas barbecues are increasingly popular and allow better preparation times and cooking control, but the same safety tips apply. To reach a proper cooking temperature for gas and electric grills, turn the grill on high and close the lid for 10 minutes.
• Use a meat thermometer. Advice from the US, home of the barbecue, is to use a meat thermometer to make sure foods reach the proper temperatures (not all meat cooks at the same rate). They recommend that beef should be cooked to 145F for medium rare and 160F for medium, while poultry should reach 180F and hamburgers should be 160F.
• When the food is cooked, fetch a clean plate to hold or serve the food – not the plate used to carry the meat, poultry or fish to the grill. Serve the food piping hot and throw out any leftovers.

Should I turn down my next barbie invite?