British barbecue hygiene at a dangerous level
The British barbecue season may be a time to relax, but research has shown that hygiene levels could be a cause for concern.
According to sanitising water brand Aquaint, more than half (51%) of people use the same tongs for uncooked meats and cooked meats when barbecuing. Additionally, more than a quarter admit to not washing their hands between touching raw meat, vegetables and other barbecue utensils.
Furthermore, research carried out from Aquaint has shown that only six in 10 Brits wash their hands regularly when hosting a barbecue.
Bola Lafe, managing director for Aquaint, said: “We were staggered to find that hand hygiene seems to drop off the radar when it comes to the British barbecue. It appears that rough-and-ready diners decide to dodge the dangers and hope for the best, rather than taking the time to wash their hands before eating or preparing food for family and friends.”
As you might expect, the NHS claims that cases of food poisoning double over the summer months when the barbecue season is in full swing.
Meanwhile, food.gov.uk shows that 28% of us do not check that burgers and sausages are thoroughly cooked all the way through before consumption, while another 32% are even less cautious when serving chicken.
Lafe continued: “Worryingly, a survey by the Food Standards Agency found that 73% of chickens sold through retail channels tested positive for the presence of campylobacter, while our own research has shown that the average hand can carry up to 10 million bacteria, which can easily be transferred to food and other people.”
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- meat ,
- food standards agency ,
- chicken ,
- health ,
- barbecue ,
- sausage ,
- burger ,
- hygiene ,
- campylobacter ,
- food poisoning ,
- nhs ,
- Acquaint ,
- Bola Lafe ,