Sunny days traditionally see the return of barbecues in the gardens. But the use of barbecue for cooking meat requires some caution, as reminded the National Food Safety Agency (Anses).
The main risk of cooking on the barbecue comes from the fat that runs out when cooking meat and fish. When this fat catches fire on contact with embers, it chars the food. Several studies have revealed that this carbonization leads to the surface formation of chemical compounds including some such as polycyclic aromatic hydrocarbons (PAHs) and in particular benzo(a)pyrene (B(a)P) have carcinogenic properties.
If the risk exists, it must be put into perspective because the barbecue is a seasonal cooking, and therefore infrequent. As a general rule, it is advisable to do not exceed two barbecues per week in the summer period. And all the scientific data currently available shows that “the risk of dietary overexposure to these compounds through the use of barbecues is quite limited if certain principles of use are respected” emphasizes ANSES.
Barbecue cooking: the 4 rules to follow
- Set the cooking height: food should be cooked in the heat of embers and not in direct contact with flames (which reach temperatures of around 500°C). It is advisable not to exceed a cooking temperature of the order of 220°C, which in the case of the barbecue generally amounts to place the grill at least 10 cm from the embers in the case of a barbecue with horizontal cooking or, better still, to opt for a model of barbecue with vertical cooking.
- Choose a purified charcoal: if you use your barbecue frequently in summer, prefer the use of clean charcoal (>85% carbon or grade A) rather than regular charcoal.
- No lighter during cooking: whether they are in liquid, solid or gel form, these firelighters are intended to facilitate the ignition of the charcoal with a view to the constitution of good embers. They must have burned completely before placing the meat to be grilled and should never be used to rekindle the fire during cooking.
- Avoid dripping grease into the flames. The leaner the meat, the lower the risk of the formation of toxic substances. But if cooking practices are poorly controlled, the risk increases. Indeed, the drops of fat from the meat that fall on the embers can cause flames and smoke which, in contact with the piece of meat, contribute to the formation of PAHs. It is therefore recommended to cover the hearth with a light carpet of ashesor of remove visible fat from meat.
Cooking meat: watch out for food poisoning
Each year, ANSES observes a upsurge cases food infections during the summer. To avoid them:
- Store meat intended for cooking in the coldest part of the refrigerator and take it out at the last moment.
- Use a board to cut raw meat and a 2th board for other foods to avoid the transfer of micro-organisms from raw meat to raw vegetables, for example.
- Poultry should always be eaten well cooked through. The flesh should not be pink or cling to the bone. It is advisable to pre-cook large pieces with bones in a pan before putting them on the barbecue. Minced meats, meatballs or sausages must be cooked through because pathogenic bacteria can survive if the cooking is not thorough enough.
- Marinades that may have been used with meat should not be eaten without having been cooked separately in order to eliminate bacteria from raw meat.
- Do not use the dishes and utensils that were used to cut and transport raw meats to serve them once cooked.
- Regularly clean the cooking grates after use as well as thegrease traps in the case of electric barbecues.
