Many friends and work colleagues have called in sick because of food poisoning and followed it up with something like "I had a barbecue at the weekend, and I must have eaten something not well cooked."
To be honest I think some of them probably only drank too much but it is clear that there are enough of a belief out there that food hygiene is a problem in a barbecue, either for a true day off or work of iron Cast excuse.
In many of the barbecue I have written articles I have focused on the phrase "Arden is hot, the flames are not" which focuses on the need to be patient and controlling the barbecue flames. However, if you have not yet mastered this point, then perhaps it's time to resign yourself to buy a barbecue thermometer?
Why do I need a thermometer barbecue? Take this barbecue burger example:
Many people assume that when the barbecue hamburger is brown in the center, is well done but according to USDA research, 1 out of 4 hamburgers turns brown before it reaches a safe internal temperature. The internal temperature should be 160 ° F before its safe to eat.
The bacteria we're trying to guard against is e-coli bacteria and living on the surface of the meat. This is an important and essential to understand because we can happily eat a rare steak without any possibility of food poisoning. Provided that the meat is cooked well abroad, the bacteria are killed.
This is not the case with a hamburger but because the hamburger is made of ground beef on a surface bacteria could be anywhere within the hamburger.
The signs and symptoms of food borne illness ranging from upset stomach, diarrhea, fever, vomiting, abdominal cramps, dehydration, and more severe illness and even death, but having said all this, please do not let discourage having some hamburgers at its next barbecue cookout. With a few simple precautions to follow the basic rules of food hygiene and barbecue food poisoning will be a thing of the past.
