Summertime is barbecue time. But small mistakes can easily turn the pleasure of barbecuing into a health risk. The Federal Institute for Risk Assessment (BfR) therefore describes the four most important measures for avoiding unnecessary health risks when barbecuing.
“If you pay attention to a few things, you can easily avoid a stale aftertaste caused by undesirable health consequences of grilling,” emphasize the experts at the BfR. In a recent press release, the institute describes which points are particularly important.
Avoid charred grilled food
First of all, it is important to avoid charring the food you are grilling, as this can produce heterocyclic aromatic amines (HAAs), which are harmful to health, reports the BfR. These can form substances in the body that have a mutagenic effect.
The experts therefore recommend cooking the food slowly at a low heat and not directly over the glowing coals. This way it will cook on the inside without charring on the outside.
Use grill trays
If fat from the grilled food drips onto the hot coals or the heating coil of the electric grill, so-called polycyclic aromatic hydrocarbons (PAHs) can also be formed, which have a carcinogenic effect, warns the BfR.
It is therefore advisable to cook steak, bratwurst, fish fillets, grilled cheese, etc. in a grill tray so that no fat can drip down.
Look for aluminium-free bowls
Although aluminum grill trays are available on the market and aluminum foil is often used for grilling, the aluminum can dissolve from these products and migrate into the food.
This happens particularly under the influence of acid and salt, for example when marinated meat comes into contact with the aluminum products. Subsequent consumption can therefore lead to additional intake of the light metal, which is best avoided.
“If consumed frequently and regularly, aluminum can accumulate in the body,” warn the BfR experts. In high quantities, aluminum can lead to impairments of the nervous system, bone development and fertility.
In order to minimize aluminum intake, it is advisable to use bowls made of stainless steel or ceramic, for example. If you still use an aluminum grill tray, you should only salt and season your grilled food after grilling in order to reduce the transfer of aluminum into the food, recommends the BfR.
It can also help to place a layer of baking paper between the aluminum foil and the food to avoid direct contact between the food and the aluminum foil. However, it should be remembered that the baking paper is flammable and should therefore not come into contact with flames.
Aluminum foil is also unsuitable for storing acidic or salty foods such as marinated meat, cheese or sliced fruit, according to the BfR.
Prevent the transmission of germs
The grilled food and side dishes can contain pathogens that cause foodborne infections with symptoms such as diarrhea, nausea and vomiting. According to the BfR, the risk of such an infection is increased due to the increased proliferation of germs in warm temperatures in summer.
For example, salmonella can multiply rapidly and massively at temperatures above seven degrees Celsius, warns the BfR.
Although the germs on the grilled food are usually killed by the high temperatures during grilling, Campylobacter and other pathogens can be transferred into the marinade, onto hands, cutlery or surfaces before the actual grilling, the experts explain.
This could lead to contamination of other foods and, if these are not reheated before consumption, there is a risk of infection. For this reason, it is advisable to store and process raw animal products and other foods separately.
Also read:
- Nutrition: Health risks when grilling and tips for prevention
Good hygiene – even between individual work steps – can prevent the transmission of germs to foods that are to be eaten raw, such as salads or other side dishes.
In addition, two sets of grill utensils should be used when grilling, stresses the BfR. One set for handling the raw, marinated meat or fish on the grill and a second set for serving the cooked grilled food.
When it comes to foods that are eaten raw, it is also important to maintain the cold chain, which is why salads, barbecue sauces and desserts should only be taken out of the refrigerator shortly before consumption, explains the BfR.
And last but not least, it is recommended to avoid using raw eggs for homemade fresh mayonnaise or desserts such as tiramisu during the warm season in order to minimize the risk of foodborne infection. (fp)