Better Barbecuing: Use a Grill Tray

When foods are barbecued on aluminium trays, aluminium ions can be expected to enter into the foods. Use of grill trays is intended to prevent fat from dripping into the coals and causing the relase of carcinogenic PAHs. When weighing these two risks, occasional use of aluminium trays when barbecuing meat is reasonable. However, salt and seasoning should only be added at the end of the barbecuing process.

Consumers who wish to lower the health risk posed by intake of aluminium ions can use grill trays made of other materials, such as stainless steel.

You can find more information in our barbecuing FAQs as well as in our Download:Communication[AUTO-DE] Healthier barbecuing: How to avoid food infections and the formation of substances that are harmful to health (PDF, 226 B, not accessible) on the subject.