Better Barbecuing: Avoid Charring

Illness-causing bacteria in foods can lead to nausea, diarrhoea or vomiting. The risk of contracting a foodborne infection is particularly present during the warmer months, as bacteria can reproduce quickly in foods which have not been cooled for longer periods of time.

When it comes to barbecuing, particular care should be taken when handling raw foods of animal origin, such as meat, fish, and eggs. However, pathogens can also end up in the marinade via raw meat or raw fish. Barbecuing kills bacteria such as Salmonella once sufficiently high temperatures are reached. However, transmission of the bacteria to hands, cutlery, and kitchen surfaces can contaminate other foods. If these contaminated foods are not heated prior to consumption, a health hazard may occur.

You can find more information in our barbecuing FAQs: www.bfr.bund.de/en/selected_questions_and_answers_about_barbecuing-60851.html as well as in our Communication on the subject: External Link:https://www.bfr.bund.de/cm/349/healthier-barbecuing-how-to-avoid-food-infections-and-the-formation-of-substances-that-are-harmful-to-health.pdf