With the warm, dry days of summer perfect for al fresco dining, Safefood is reminding us to fire up our barbecues safely - and not to rely on guesswork when cooking meat.
Safefood is encouraging people to use a meat thermometer to make sure barbecue favourites are fully cooked and safe to eat.
Top barbecue tips from Safefood
Cook all barbecue meat – such as sausages, burgers, kebabs, pork, chicken and poultry – to 75? Celsius.
Always check the temperature by taking the meat off the heat and inserting your thermometer into the thickest part.
Steaks can be served as rare, as harmful bacteria are on the outside of the meat.
Never reuse marinade from raw meat on cooked food or vegetables.
Fully defrost all frozen food before cooking it. Thaw frozen meat completely on the bottom shelf of your fridge.
Keep salads, coleslaw, quiche and other chilled food in your fridge until you are about to eat them.
Cool barbecue leftovers quickly, refrigerate them within two hours of cooking and eat leftovers within three days, and reheat them only once.
"Having a barbecue should be a relaxed and enjoyable experience," says Joanne Uí Chrualaoich, CEO at Safefood. “By following our food safety tips, you can protect yourself, family and friends, and avoid the risk of food poisoning. A meat thermometer provides an extra layer of reassurance when cooking meats like burgers, sausages, chicken and kebabs.”
For more advice on safe barbecue cooking and how to use a meat thermometer, visit www.safefood.net or follow Safefood on social media.
