Environmental health officials are reminding the public of the importance of maintaining hygiene standards when barbecuing.

Phil Faragher, Environmental Health Officer with the Department of Food and Agriculture (DEFA), said: ‘The public is at greatest risk of food poisoning during summer, when more people have barbecues. The informality of a barbecue and the fact people are cooking for large numbers can lead to a relaxation of hygiene standards and serious ill health can result.’

DEFA advises:

• Wash hands thoroughly before preparing food, after touching raw meat and before eating.
• Raw meats can contain harmful bacteria and should be separated from cooked and ready-to-eat food.
• Barbecued food may look well-cooked when it isn't. Make sure burgers, sausages and chicken are properly cooked by cutting into the meat and checking that it is steaming hot all the way through, that none of it is pink and that any juices run clear.
• If barbecuing for large numbers, it’s a good idea to cook meat or poultry in an oven and finish it off on the barbecue for flavour.

Phil said: ‘Campylobacter, salmonella and E.coli are the main food poisoning bugs and these cause severe stomach cramps, sickness and diarrhoea. We have an increased number of these bugs most summers. A little extra hygiene care goes a long way to making sure that barbecues are safe, fun and enjoyable for all.’

DEFA offers free food safety advice to those barbecuing for a large or public event. Ring 01624 685894 or email EHEnquiries@gov.im.