Burger barbecue

The Food Standards Agency (FSA) explains how to prevent bad barbecues

A summer of sports, weddings and scorching weather means the nation has been experiencing full barbecue fever. But with nearly a third (28%)of us being concerned about food poisoning,[1] the FSA have launched some top tips to avoid putting yourself, or your guests, at risk.

Burger barbecue


With an estimated 33 million people in the UK planning to get together for a barbecue this summer, the FSA is warning the nation of the dangers of foodborne diseases, such as Campylobacter, listeria and salmonella.

Adam Hardgrave, Head Foodborne Disease Control at the Food Standards Agency commented “Most people know the danger of not cooking chicken all the way through, and people need to have the same vigilance when it comes to burgers and sausages. A common misconception is that burgers are like steak and can be eaten rare, but when they are still pink in the middle, they are three times more likely to contain harmful bacteria.

In particular, the hot weather we are seeing this summer means anyone who is planning a barbecue needs to be even more careful, making sure food isn’t left out and fridges should be kept below 5°C.”

It is estimated that the UK reports 1,000,000 cases of food poisoning each year, with a rise in summer months, a potential consequence of unsafe barbecue food.


With 28% of people concerned about food poisoning, the FSA has prepared ten easy tips for staying food safe when cooking on the barbie:

The Food Standards Agency (FSA)

For more information visit:  https://www.food.gov.uk/safety-hygiene/barbecues

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