An expert warns that barbecuing myths like ‘dirt adds flavour’ and ‘flames kill bacteria’ are not just wrong, but they could put your health at serious risk. With barbecue season approaching, Professor Christopher Elliott, founder of the Institute for Global Food Security at Queen’s University Belfast, calls out these misconceptions as hazardous to the public.
It follows a recent study involving 2,000 barbecue enthusiasts which uncovered 15% think flames can eliminate bacteria, while nearly a third are convinced grime enhances taste. Professor Elliott is collaborating with Oven Pride on their ‘Grill With Pride’ initiative, which is encouraging people to properly scrub their barbecue and grill regularly this summer.
Stressing the dangers of not cleaning, Professor Elliott states: “A dirty grill is not a badge of honour – it’s a serious health risk. The belief that fire sterilises everything is a dangerous myth. Some bacteria, like E. coli and Salmonella, can survive if the grill isn’t properly cleaned.”
He also dismissed the efficacy of high temperatures.”High heat doesn’t guarantee a clean surface. Bacteria can survive in grease traps and cold spots and when that grease builds up, it doesn’t just stay put – it flares up, scorches your food, and can even start a fire.”
The survey also revealed that 24% of people believe their grill is clean after a good scrape, and 11% even thought it was acceptable to handle raw and cooked foods with the same utensils.
Other hygiene ‘sins’ committed include not covering food to protect it from insects, leaving produce out in the open for too long, and putting things back on after they’d fallen on the floor.
Almost half of barbecue owners see the level of cleanliness required as different to that required in their kitchen. When asked how often you should clean your barbecue, 16% believed you only needed to give it a scrub ‘sometimes’.
However, 28% confessed they haven’t bothered using theirs because it was too dirty or they didn’t want to have to clean it. Consequently, 18% are purchasing a new one at least every two years, with those replacing them doing so due to them rusting over time or being worn out.
Professor Elliott, stated: “Outdoor cooking should follow the same food safety standards as your indoor kitchen. Treat your BBQ like a pan or chopping board and clean it after every use.”
When cleaning their grill, 36% used a grill brush to scrape it clean, followed by 35% who gave it a soak in soapy water. More than half of all barbecue owners said they’d be surprised if theirs had large amounts of bacteria housed in them.
Professor Elliot has voiced a stark warning stating: “With barbecues, the best flavour comes from the smoke, the heat, and the food, not last week’s leftover burgers. Cleaning your grill is the simplest way to ensure a safe, tasty summer – and as a bonus, you’ll also avoid inviting pests into your garden.”
This story originally appeared on Express.co.uk
