There’s no doubt that many households will be taking full advantage of the hot weather, spending more time outside, whether it is just simply having lunch with the family in the garden or a barbecue with a full spread of food to feast on. However, when it comes to outdoor cooking in these conditions, Brits must take extra care as foods can quickly become dangerous.
Mark McShane, food hygiene expert at Food Hygiene Certificate said: “Most people don’t realise how quickly warm weather turns food dangerous. In 30C+ heat, chicken left out for just 30 minutes can begin developing unsafe levels of bacteria – and no, cooking it won’t always kill everything.”
Taking chicken and burgers out of the fridge and leaving them by the barbecue or in the sun for over an hour places them in a “danger zone”.
According to the expert, the maximum amount of time the meats should stay out of the fridge when the weather is between 25C and 30C is an hour. When temperatures hit over 30C, the maximum time is cut in half to 30 minutes.
He added: “We see a spike in food poisoning every time there’s a UK heatwave – and it’s nearly always avoidable. You can’t ‘see’ or ‘smell’ these bacteria, but they’ll ruin your weekend. Cook safely, chill properly and when in doubt, throw it out.”
Additionally, when it comes to cooking your barbecue staples, it is important to know that charred doesn’t mean they’re cooked. This is especially important with chicken, sausages, and burgers.
So, to ensure your food is all good to eat, meats should be cut through. If they are pink or the juice isn’t clear, it’s your sign that they should go back on the grill.
Mark also warned Brits about another barbecue favourite – colelsaw. He explained that homemade or shop-bought sides made with mayonnaise or dairy “can quickly turn dangerous” if left in the sun.
Be aware of cross-contamination, which Mark says is the most common mistake. Avoid using the same tongs or chopping food for raw and cooked meat as this can cause campylobacter and salmonella infections at home.