Healthier barbecuing

To avoid the formation of polycyclic aromatic hydrocarbons, as little fat and oil as possible should drip into the embers. A simple solution is to use barbecue trays that collect the liquids from the food directly. If you are buying a new barbecue, you could opt for a model (albeit a rather rare one) in which the charcoal and food are positioned vertically to each other. Other alternatives are gas or electric barbecues, as long as they are models where fat and oil cannot drip onto the heating coils.

As a general rule, meat and sausage products should not be exposed to high heat for too long (“charring”) so that undesirable substances such as heterocyclic aromatic amines are not produced in the first place. To ensure that the meat is cooked on the inside without charring on the outside, the food should be cooked slowly over a low heat (not directly over the glowing coals).

You can find more information in our barbecue FAQ.

When grilling food on aluminum trays, aluminum ions are expected to be transferred to the food. On the other hand, the use of barbecue trays is intended to prevent fat dripping into the embers and the formation of carcinogenic PAHs. Weighing up these risks, the occasional use of aluminum trays when grilling meat is justifiable. However, salt and seasoning should only be added at the end of the grilling process.

Consumers who wish to reduce the health risk of ingesting aluminum ions can use grill trays made of other materials, such as stainless steel.

You can find more information in our barbecue FAQ.

Pathogenic germs in food can cause nausea, diarrhea or vomiting. The risk of foodborne infections is particularly high in the warmer months of the year because germs can multiply quickly in food that has not been refrigerated for a longer periods of time.

Particular attention should be paid to handling raw food of animal origin, especially meat, fish and eggs, when barbecuing. Pathogens can also get into marinades via raw meat or raw fish. It is true that germs such as salmonella are killed during barbecuing if high temperatures are reached. However, other food can be contaminated by transferring the germs to the hands, cutlery and kitchen surfaces. If this contaminated food is not reheated before consumption, it can pose a health risk.

Salmonella can multiply in food at temperatures above 7°C, so there is a particular risk when eating food that is kept unrefrigerated for a long time, such as salads, barbecue sauces, desserts and other foods that are eaten raw.

You can find more information in our barbecue FAQ.