As summer temperatures climb, the popularity of barbecues is soaring across homes, parks, campsites, and beaches. Despite numerous supermarkets previously implementing bans on disposable versions, the cooking devices remain readily accessible to consumers.
“It’s just about being vigilant and understanding that there’s risk inherently attached to cooking outdoors, particularly if you’re using hot coals,” says Phil Garrigan, former firefighter and chair of the National Fire Chiefs Council.
“We would discourage the use of disposable barbecues when it’s extreme weather,” he says. “If we have had an extended period of hot weather and the grass is tinder dry, using a barbecue has the potential for a spark or for heat to cause a fire,” he adds.
And while cooking outdoors presents issues around fire safety, alfresco eaters also need to be careful about what they are consuming too, says Sylvia Anderson, a food safety consultant.
“Every summer I see the same food safety mistakes being made at barbecues. People relax because they’re outdoors, but warm weather creates the ideal conditions for harmful bacteria to multiply, so it’s even more important to think about food safety when cooking outside.
So what are the hazards we need to be aware of?
Uncooked food
While diners hanker for their food, it can be tempting to rush or overload the barbecue, increasing the risk that food won’t be cooked properly.
“One of the biggest risks is undercooked meat, particularly chicken, burgers, sausages and kebabs,” says Anderson. “Barbecues often have hot and cold spots, so food can become charred on the outside while still being raw in the middle. I recommend using a food probe thermometer. Food should reach a core temperature of at least 75°C. This takes away the guesswork and gives you confidence that the food is safe to eat.”
But undercooked meat isn’t the only issue. “Bacteria doesn’t take a holiday just because the sun is shining,” says Anderson. Don’t forget about chilled foods. Salads, coleslaw and dips are all high-risk foods. On a hot summer’s day, they can quickly enter the temperature danger zone – between 8°C and 63°C – where bacteria multiply rapidly. Keep these foods in a cool box,” she adds.
Cross-contamination
For those cooking outdoors in public space, it can be tempting to use the same utensils, rather than cart all and sundry to the park. But that can lead to harmful bacteria spreading.
“Raw chicken and meat naturally contain bacteria such as campylobacter, salmonella and E. coli. Never use the same chopping board, tongs, knife or serving platter for raw and cooked foods unless they have been thoroughly washed,” says Anderson.
Placing cooked burgers back onto the tray that previously held raw ones, can also spread bacteria. As can letting juices from the meat contaminate other food products. “If the juices from raw meat drip onto salads, bread rolls or cooked food, those bacteria are transferred immediately,” says Anderson.
Sparks flying
Using disposable barbecues on dry ground or not disposing of them properly can lead to fires sparking. Elevate them on to something inflammable, such as a brick, and always leave water in them after use.
“We have had wildfires as a result of discarded disposable barbecues,” says Garrigan, adding that users are encouraged to carry a bottle of water to pour onto the barbecue once it’s finished, and allow it sufficient time to cool before disposing of at home or in a metal bin.
“If people haven’t extinguished a disposable barbecue properly and cooled it sufficiently, then individual sparks can move from the barbecue tray into the tinder dry surroundings. They might not have even noticed it, but that starts to develop over a period of time into a significant fire,” he adds.
Use of accelerants
Barbecues should be started using the appropriate tools, such as firelighter blocks or the starter paper inside disposables.
“We would discourage people using accelerants [like white spirit] in any way, shape or form to start the barbecue because that has the potential for uncontrolled deflagration, so in effect, a fireball,” says Garrigan.
“We would also discourage people who try to reignite the barbecue, which has already been started and maybe hasn’t taken sufficiently, utilising accelerants in any way has the potential for the fire to move from the barbecue itself to the person,” he adds.
Children’s safety
Barbecues are often used at social events, whether at home or in a public space, but being alert at all times is important, especially if young children are present. And apply the same principles that you would use in your kitchen at home.
“Children can suffer burns if they reach in to take a piece of food off the barbecue, so parents have to be extremely vigilant. Make sure children are aware of the risks and hazards and potential for them to burn themselves too,” says Garrigan.
And other things to consider…
Embers can be generated from even small gusts of wind and carried some distance, so for anyone camping, keep the barbecue at a sensible distance from the tent.
Garrigan says: ‘Don’t cook inside your tent with a barbecue because it produces carbon monoxide gasses and you can be overcome. Cook away from it and make sure that you extinguish the barbecue completely at the conclusion of use.”
And, finally, don’t use barbecues after excessive alcohol as it may compromise your safety, he adds.