🔥 Are You BBQ Safe?

Summer’s here, and that means BBQ season! But before you fire up the grill, there’s something you need to know: Campylobacter is on the rise.

According to the UK Health Security Agency (UKHSA), reported cases of Campylobacter increased by 17.1%in 2024. That’s 70,000 cases – and with under-reporting, the real number could be 100 times higher. Add to that 10,000 cases of Salmonella, and it’s clear that food poisoning is far from rare.

Many people dismiss food poisoning as “just one of those things,” but it’s entirely preventable—and trust me, it’s one illness you don’t want to get. Campylobacter creeps up a few days after eating contaminated food, causing severe pain and profuse diarrhoea, sometimes with life-changing side effects.

🐔 Chicken: The Usual Suspect

You’ve got around a 50% chance of your raw chicken being contaminated with Campylobacter. So how do those bacteria make their way from the chicken to your gut?

Campylobacter is infectious in very small doses—just a tiny drop of raw chicken juice on your fingers can cause illness.

🌯 It’s a Wrap (and Not in a Good Way)

Once, I ordered chicken wraps for my team from a local takeaway. They were delicious—but a few days later, we had trouble.

If your hands are contaminated from handling raw chicken and you go on to prepare other foods—like wrapping cooked chicken in a wrap, you could be smearing Campylobacter onto the food for your guests. And because symptoms take a few days to appear, no one may connect the BBQ to their illness.

🚫 Common BBQ Mistakes

Here are some classic slip-ups that can turn your cookout into a sick-out:

🍽️ Don’t Skimp on Washing Up

Using the same platter for raw and cooked chicken? That’s classic cross-contamination.

🌡️ Get It Hot in the Middle

Chicken should reach 75°C in the centre to kill bacteria. A food thermometer is a cheap and easy way to make sure it’s safe. Don’t guess! Burned food on the outside can hide under-cooked chicken on the inside!

🔧 Tongs Trouble

Using the same tongs for raw and cooked meat? You’re spreading germs. Flame the tongs after placing raw meat on the grill to disinfect them.

🧼 Dirty hands!

If you touch cooked or ready-to-eat food with dirty hands, you are asking for trouble. Always wash your hands after touching raw chicken and before handling cooked or ready-to-eat foods. This simple step can prevent a lot of illness.

✅ What You Can Do

🧑‍🍳 Remove the Problem

Make BBQ stress-free by poaching chicken first. Chicken thighs are tasty and easy to prep. Cook them in stock (save it for risotto!), then rub with BBQ seasoning and finish on the grill. No worries about undercooking or cross-contamination.

If you need to delay between poaching and grilling:

• Cool chicken quickly on a pre-chilled metal tray.
• Refrigerate once it stops steaming (around 30 minutes).

🔥 If You Cook from Fresh

• Keep raw meat and cooked/ready-to-eat foods completely separate.
• Use anti-bacterial wipes for hands and surfaces.
• Flame the ends of the tongs after handling raw meat.
• And again—wash your hands thoroughly after handling raw chicken.

🧬 Final Thought

BBQs should be fun—not followed by a week of stomach cramps. With a few simple precautions, you can keep your guests safe.

So next time you light the grill, ask yourself:
Are you BBQ safe?