FSS’ new initiative raises awareness about barbeque-related food poisoning
Food Standards Scotland (FSS) has launched a new safety campaign that focuses on minimising barbeque-related food poisoning.
Though the new initiative is targeted towards men, who are often the main cooks when it comes to barbeques, the message on good hygiene and cooking practice is applicable to everyone.
The primary objective of this initiative is to raise awareness about the risks related to campylobacter, which is a bug found on raw chicken and the biggest cause of food poisoning in Scotland.
FFS food safety science head Jacqui McElhiney said: “Despite our unpredictable weather, summer is a time to enjoy ourselves and barbeques are a big part of this. However, we do see a dramatic rise in the number of cases of campylobacter poisoning across Scotland at this time of year.
“Campylobacter is the biggest cause of food poisoning in Scotland so to enjoy chicken safely, it’s vital that everyone follows good hygiene and cooking practice.
“Making sure that there’s no pink meat, the juices run clear and it’s cooked to 75°C is the best way to avoid a nasty bout of food poisoning from chicken. Always use separate tongs, utensils and plates for raw and cooked chicken, and regularly wash your hands. Don’t let pink chicken spoil your summer.”
Reports suggest that people often become ill from campylobacter food poisoning between mid-May and August, compared with the rest of the year.
The reports have also indicated that campylobacter food poisoning in Scotland is nearly 20% higher among men compared to women.
Image: FSS raises food safety campaign that focuses on minimising barbeque-related food poisoning. Photo: courtesy of FSS.