Preparing food on the barbecue requires some care to avoid health problems, especially on hotter days. Errors in preparation, storage and handling can increase the risk of contamination and promote food-borne illnesses.
The 4 mistakes that can turn a barbecue into a health risk
Preparing food on the barbecue requires some care to avoid health problems, especially on hotter days. Errors in preparation, storage and handling can increase the risk of contamination and promote food-borne illnesses....
Experts interviewed by EatingWell pointed out four common failures and explained how to reduce them.
1. Serve meat rare
Burgers, hot dogs, fish and other types of protein can transmit microorganisms when they are not prepared correctly.
According to gastroenterologist Tarek Almouradi, bacteria such as Salmonella, E. coli and Campylobacter can survive when food does not reach a safe internal temperature, increasing the risk of food poisoning.
To avoid the problem, it is important to ensure that meat, poultry, fish and burgers are completely cooked before consumption.
2. Leaving food out of the refrigerator for too long
Perishable foods should not remain exposed for several hours, even if they maintain a normal appearance and smell.
“Many foodborne illnesses are caused by products that appear to be in good condition, but have been stored inappropriately,” explained Almouradi.
Meat, fish, poultry, mayonnaise, cheese, eggs and other perishable items should not remain at room temperature for more than an hour when thermometers exceed 32 ºC. The period used in preparation must also be considered in this count.
3. Not washing your hands
Lack of access to a sink can make it difficult to wash your hands frequently during outdoor dining. This increases the possibility of transmitting germs and bacteria to food.
The recommendation is to carry alcohol gel and use it whenever necessary, especially before touching food and after handling raw meat.
4. Store all food in the same thermal container
Keeping drinks and food in the same thermal box can compromise the preservation of the food. As the drinks compartment tends to be opened more frequently, the internal temperature changes constantly.
"Most people know to store perishable foods, such as cold meats and salads, in a cooler with ice. However, drinks should be stored in another container, as it will be opened more often," said nutritionist Joy Erdile.
Raw meats should also be kept separate from other foods to avoid cross-contamination.
Furthermore, the ice needs to be distributed evenly and in sufficient quantity. The thermal box must remain tightly closed and protected from sudden changes in temperature.
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Source:
Noticias ao Minuto - Lifestyle
