|
Tuesday, January 06, 2009
|
|
|
The Dangers of Barbecued Food
By Randi Fredricks
return to articles
| 
Lots of images like family gatherings, 4th of July, tailgate parties, and warm summer nights come to mind when you hear barbecue.
In fact, one of the definitions for barbecue is "a social gathering, usually held outdoors, at which food is cooked over an open flame."
On the flipside of this joyous event is the reality that there is research that shows that barbecuing can be hazardous to your health. But don't worry, there is still a way to have your "barbecued steak" and eat it too.
The health problem lies in the meat. Research has discovered two cancer-causing (carcinogenic) byproducts associated with barbecuing red meat,
poultry, lamb, pork, and fish. The first is a carcinogen called heterocyclic amines (HCAs). The National Institute of Health, Department of Health
and Human Services included HCAs on its reasonably anticipated to be a human carcinogen list. HCAs are formed due to the high temperatures occurring
when meat is overcooked or char-grilled.
Studies have shown that when HCAs were fed in the diet, rodents developed cancers in many organs, including
the colon, breast, and prostate. Research is still underway to determine if this applies to humans as well. The second carcinogen associated with barbecuing is polycyclic aromatic hydrocarbons (PAHs). They are formed when fat drips onto the coal or hot surface. The smoke carries the PAHs to the food. They can also form directly on the food when it is charred.
The recipe for healthy barbecuing is to follow some simple tips:
- Don't get too hot: Try to avoid overcooking food by precooking it in the microwave or oven so it won't be on the barbecue as long; keep
the heat down on the grill and flip the food frequently to prevent overcooking on one side; buy thinner cuts of meat so that they don't
take as long to cook; and test the meat with a thermometer to see when it's ready. The USDA Recommended Safe Minimum Internal Temperatures for
meats are:
- Steaks & roasts - 145°F
- Fish - 145°F
- Pork - 160°F
- Ground beef - 160°F
- Chicken breasts - 165°F
- Whole poultry - 165°F
- Trim the fat: Go for leaner cuts of meat; cut as much fat off of the meat when possible; and flip your food instead of stabbing it with a fork to avoid the fat dripping onto the coal.
- Take time to marinate: Some research has shown the ingredients (especially vinegar) in marinades act can actually protect the meat and reduce
the chances of carcinogenic compounds forming. One study found that a beef steak marinated with teriyaki sauce had a 45% and 67% lower HCA level
at 10 minutes than the unmarinated steak and that lower levels of HCA were also observed in meat marinated with turmeric-garlic sauce.
- Keep it clean: Keep the oil and grease off your grill by turning up the heat to high and closing the lid for about 10 minutes.
When the sun is high it's time for dining al fresco, but as barbecues begin smoking in gardens everywhere, bear in mind that it's also the time for an increased risk of food poisoning.
For all its appeal, barbecued food carries a much greater risk of food poisoning because it's hard to keep it very hot, or very cold, making it ideal territory for bacteria to breed.
Everybody knows about the importance of making sure that meat is fully cooked through, but the dangers don't only apply while the food's on the barbecue. Frequently, barbecue food is left on the side or in the sun, and it's at times like this that bacteria breed too.
The dangers of food poisoning shouldn't be underestimated.
Food poisoning is a type of gastro-enteritis, a group of symptoms that affect the bowel and can cause nausea, vomiting and diarrhoea. In the case of food poisoning, the illness is caused by food or drink that has been contaminated with micro organisms, and the illness tends to manifest itself with fever, muscle aches, shivering and exhaustion.
Fortunately, food poisoning rarely lasts more than 48 hours but it can be an unpleasant experience while it's there. If it does strike, it's important to avoid dehydration by drinking plenty of fluids. If symptoms persist, antibiotic treatment may be necessary and this is usually determined by tests for the micro organisms responsible.
So what can you do to minimise the dangers of food poisoning while you're preparing your barbecue food?
Some tips include the following:
- Light the barbecue well in advance so that it's glowing red when you come to cook your food. This will reduce the danger of undercooking. Make sure you turn meat regularly to avoid uneven cooking.
- Wash hands thoroughly before and after preparing and touching raw meat, and keep pets away from food, dishes and preparation surfaces.
- When preparing meats, make sure they're thawed properly. Store, prepare and cook them separately from other foods, to avoid cross-contamination. Similarly, use separate utensils for cooked and raw meat, and don't re-use marinades once they've already been in contact with meat.
- When you're cooking, keep the meat out of the fridge for the shortest period of time possible, and don't part-cook meat on the barbecue, to finish it off later. You'll only be storing up possible problems. Instead, make sure meats are cooked right through and that the juices run clear - this is your best indication that it's done properly. You should also check that there aren't any pink bits in the middle - if so, it means the meat isn't fully cooked.
- Salads usually form an important part of a barbecue and these should also be prepared with care. Mud is a carrier of bacteria so all vegetables should be washed, including lettuces. Keep your salads and sauces covered when they're not being used and serve them at the last minute. Keep mayonnaise - and any dressings containing mayo or live ingredients - refrigerated.
- Finally, watch where you put your food. When everyone's busy grabbing food, it's easy to pick up an empty plate that had raw meat in it a few minutes before - so you could be picking up harmful bacteria.
These are all commonsense measures, but barbecues can be a chaotic business so plan in advance and make sure you've covered all the food safety essentials. That way, your barbecue will be an event to remember for all the right reasons.
|
|
|
