Never Barbecue Raw Meat: Experts

Always cook meat before barbecuing it, advice researchers.

Recently, the Food Standard Agency (FSA) in the U.K. found 94 percent of people who suffered gastrointestinal infections reportedly ate barbecued meat. The agency officials surveyed over 2,030 Briton to assess the potential dangers and safety of eating outdoor cooked meat. Their findings revealed over 20 percent of the respondents felt the stomach infections occurred mostly because of something they ate. Almost one-third of the participants said they  did not bother to find out if the meant they ate was well-cooked, reports the BBC.

It was observed that 24 percent of those who barbecued did not cook the meat frequently and 20 percent admitted storing raw and cooked meat together.

Alarmed by these results, experts urge people to follow food hygiene habits to prevent serious illnesses like campylobacter and food poisoning. Every year, nearly one million people suffer from these conditions. The FSA suggests pre-cooking meat before tossing it on the tandoor or barbecue where it is most likely to pick up some more disease causing bacteria and germs.

Past health guidelines recommend against cleaning chicken, and beef in the kitchen so that bacteria do not spread to the surfaces and counters accidentally while washing. The current FSA food hygiene tips advise people not to assume that roasting meat in high heat would kill all germs and disease causing micro-organisms. The health officials also say meat must not be partially cooked or remain pink and have watery residues dripping from it.

"Food poisoning is a real risk at barbecues and so we are reminding people to take good care of their families and friends by paying attention to simple food safety rules," said Catherine Brown, the chief executive at the FSA, reports the BBC.