Barbecue & Bacteria:
The Alarmingly Friendly Duo
You have your camping gear set, your family in the SUV, your food items all packed away, and you’re ready for a good time out in the desert. As the weather cools down, camping and barbecuing outdoors seems like the perfect way to kick-off winter this year for you and your family, and the last thing you want to think about is a trip to the hospital in the midst of all that family fun. Safe Food, Safe Family gives you the dos and don’ts of barbecuing and camping safely, so that you and your family have an enjoyable time, without the risk of food poisoning.
Follow these three important tips for a safe barbecuing experience for you and your loved ones.
Marinate your food the day before you barbecue and place it in the fridge. This way, you not only get meat that is nicely seasoned, but your food items will be thawed properly.
When you’re grilling any kind of meat on a barbecue grill, make sure the coal is at the right temperature before you place your meats on the grill. The coal should always be a glowing red with a powdery grey surface.
Know your timing
Once your coal is ready for your food items to be barbecued, set a timer to correctly identify how long they should be on the barbecue to avoid the risk of under or overcooking the items.
Some things are better left cold!
In the midst of all the fire and heating up, it is important to remember that some things need to be kept cold. Items like salads, dips, mayonnaise, yoghurt, desserts, cheese, cakes, and sandwiches should all be kept in a cooler prior to consumption. Always replenish your cooler with ice to keep it cold for longer. If you would like to bring along food items that don’t need to be cooled or cooked, purchase items such as peanut butter, nuts, canned tuna, biscuits, crackers, and bread.