Sunny days are often synonymous with traditional barbecues. But, to take advantage of this convivial moment in complete safety, a few gestures are to be applied. Indeed, cooking on the barbecue can expose you to infections or dangerous chemicals. Health on the Net gives you advice on how to enjoy barbecues all summer long, without danger.
Barbecuing and Carcinogenic Chemicals
Is barbecue cooking dangerous?
Good news, it is not! However, you have to follow a few rules. Indeed, toxic compounds can be deposited on food or be inhaled during the combustion of charcoal and firelighters. Cooking food at high temperatures and in direct contact with flames causes the formation of carcinogenic chemical compounds on the surface of food. Nevertheless, all the scientific data currently available shows that the risk of dietary overexposure to these compounds during barbecues is limited. To do this, you must respect the principles of use of barbecues and the cooking recommendations.
How can exposure to these chemicals be limited?
- Adjust cooking height. Indeed, it is necessary to avoid cooking food in direct contact with flames and to favor the heat of the embers. The recommendations stipulate not to exceed a cooking temperature of 220°C. This amounts to placing the barbecue grill at least 10 cm from the embers, for a vertical cooking barbecue. The best solution is to opt for a barbecue with vertical cooking;
- Favor purified charcoal (>85% carbon or category A);
- Make sure that the firelighters are completely burnt out before going to the barbecue cooking. Also, they must not be used to rekindle the flames;
- Avoid fat falling into the flames. Indeed, they can cause flames and smoke which, in contact with meat, contribute to the formation of carcinogenic substances. Thus, it is recommended to cover the fire with a light carpet of ashes or to remove the visible fat from the meats.
Barbecue and the risks of foodborne infection
Each year, the National Agency for Food, Environmental and Occupational Health Safety notes an increase in cases offood infection during the summer period. According to the agency, this would be linked to hygiene practices during outdoor meals. Thus, a few precautions make it possible to limit the risks of food poisoning during the barbecue cooking :
- Keep the meat cool and take it out at the last moment;
- Wash and dry hands thoroughly before handling meat;
- Use two cutting boards: one for raw meat and one for other foods. This prevents the transmission of microorganisms from meat to raw vegetables, for example;
- Cook the poultry thoroughly. It is advisable to pre-cook large pieces in a pan before putting them on the barbecue. Furthermore, marinades should be consumed after separate cooking;
- Cook sausages and minced meat thoroughly because bacteria can survive in the event of incomplete cooking;
- Use different utensils and dishes than raw meats to serve cooked meats;
- Do not store leftover food for more than 2 hours at room temperature before refrigerating;
- Regularly clean the cooking grids and the grease collection trays.
To know ! Due to the risk of fire, the barbecue must not be used in an enclosed area or in windy conditions. Also, you must always have something to put out the flames in the event of an incident. Finally, the barbecue must be completely extinguished after use.
Alexia F., Doctor in Neurosciences
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