BBQ season is here. How to stay safe as the risk of food-borne illness spikes

As Canadians dust off their grills and embrace the sun-soaked days of summer, experts caution about the health risks associated with BBQs and backyard get-togethers.

As barbecue season heats up across the country, a food safety expert is warning Canadians of bacterial hazards that may accompany the smoky aromas and sizzling grills.

Whether it’s undercooked meat, improperly cleaned grills or cross-contamination, there are many ways one can get sick with food-borne illnesses, such as salmonella and E. coli, during a backyard feast.

“The risk of contracting food-borne illness can spike during summer months because many people don’t handle food safely during the barbecue season, whether in the kitchen or on the grill,” said Lawrence Goodridge, professor at the Canadian Research Institute for Food Safety at the University of Guelph.

As an example, he explained that people may find themselves juggling multiple errands before a barbecue and prioritize a trip to the grocery store first. But on a hot day, this can be dangerous, as leaving perishable items like meat in a hot car creates a breeding ground for bacteria.

“Also in the summer, we tend to have bigger get-togethers with people. So if there is contaminated food, then that can lead to more people getting sick,” Lawrence added.

Every year a total of about four million Canadians are affected by a food-borne illness, resulting in 11,600 hospitalizations and 238 deaths, according to Health Canada.

To safeguard against these hidden dangers, Lawrence recommends following a few simple steps to reduce the risk of food-related illnesses.

Before firing up the grill, it’s important to clean it thoroughly to remove any residue from previous use, Lawrence said, adding this shouldn’t be done using a wire-based brush because small pieces can break off and get into the food.