2023-07-29 08:32:36
Barbecue season is in full swing. With it, chipolatas, lamb chops, skewers but also charcoal, smoke and flames. If we know the health risks of too much consumption of red meat, we are often less aware of those related to this method of cooking. When meat or fish are fatty, they cook directly over the flames and the temperature exceeds 220°C, chemical compounds will form.
Among them: polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amino acids (HCAs). These substances are also present in exhaust emissions or in certain baby diapers and… are carcinogenic. “Even at a very low threshold, will directly damage DNA and are likely to cause cancer,” explains Géraldine Carne, toxicologist and scientific project manager in the food risk assessment unit at the Handles*. They are harmful when inhaled – when burning charcoal – and when swallowed, especially if some pieces of meat are blackened.
Lean meat and flame distance
The danger exists regardless of the type of barbecue, as soon as the cooking temperature exceeds 220°C or the flame comes into contact with the meat. When fat from the food falls on embers, the risk of spreading PAHs and HCAs increases. Don’t worry, you don’t have to store your barberc’ in the back of the garage!
There are many solutions to limit the risks. Opt for less fatty meats and fish or remove the thickness of visible fat. Adjusting the cooking height by placing the grill 10 centimeters from the embers also allows food to be cooked by the heat of the embers and not by the flames. “Before placing the meat on the grill, it is also advisable to wait until the firelighter has completely burned down to avoid any contact,” adds Géraldine Carne. The scientist also advises investing in a vertical cooking barbecue to avoid direct contact with the flame.
Salmonellosis and campylobacteriosis
Sorry if we break the mood, but the health risks are not limited to the problem of overcooking. “Summer is the period when we have the most cases of salmonellosis and campylobacteriosis and this is explained in particular by barbecue cooking”, assures Laurent Guillier, microbiologist and scientific project manager within the unit. assessment of food-related risks at ANSES. Both of these infections are caused by bacteria present in raw or undercooked animal foods. The symptoms are similar to those of sometimes acute gastroenteritis but can affect certain sensitive populations more seriously.
To avoid getting sick from catching food poisoning, cooking meat thoroughly is important, especially for sausages and ground meat. Laurent Guillier also advises not to put cooked meats back in the same dish as raw meats because there may be contaminated juices left. “It is absolutely necessary to take a new dish to deposit the cooked meat”, insists the microbiologist. With this information, you can enjoy your meat with peace of mind.
*ANSES: National Agency for Food, Environmental and Occupational Health Safety
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