With barbeque season well and truly here, SafeFood is encouraging home cooks to ‘trust the meat thermometer’ this summer and make sure they cook their BBQ meats like burgers, chicken and sausages to 75 degrees Celsius.
New research from the company has found that over 40% of home cooks have burned BBQ meats on the outside but which was still raw in the centre, while a further 39% undercooked their food.
The most popular foods for cooking on a barbeque were burgers (66%), chicken (55%) and sausages (55%). SafeFood have reminded people that these foods need to be cooked until piping hot, with no pink meat and the juices running clear to be safely cooked. Placing a meat thermometer in the thickest part of the meat adds that extra layer of safety and confidence to help home cooks get it right every time.
Dr Gary Kearney, Interim Chief Executive of SafeFood said:
“Cooking on a barbeque is one of those occasions we all look forward to – of those who cook on a barbeque, almost two in three (65%) do so during the summer or whenever the weather is good enough. Whether you’re an expert or novice BBQ cook, the one essential for your barbeque is a trusty meat thermometer.”
