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Delicious, but deadly: The smoke from burnt fat can be absorbed into meat along with carcinogenic by-products.
Photo by Yuri Ramsey |
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Barbecues may well be one of our proud Aussie traditions, but just what are we putting into our bodies?
Research has discovered two carcinogenic (cancer causing) by-products associated with barbecuing muscle meats (red meat, poultry and fish).
The first, heterocyclic amines, are found in overcooked or char-grilled muscle meats and have been shown to cause tumours in animals and prostate cancer in humans.
The other by-product, polycyclic hydrocarbons, have been linked to residue left on foods. They are caused by fat dripping onto a hot surface, and through smoke or flare ups, are deposited back onto the cooking meat.
Several recommendations to assist the Aussie chef to combat these carcinogenic substances include:
- trimming the fat off meats;
- pre-cooking meats in a microwave so they require less time and heat on the barbecue;
- using marinades (especially vinegar based, which have been shown to reduce the number of carcinogens by more than 90 per cent);
- removing all char-grilled/over- cooked meats before eating;
- cooking at a lower temperature and turning foods frequently;
- avoiding piercing foods (use tongs rather than a knife/fork to turn foods); and
- cooking in a well-ventilated area to allow smoke to rise.
- Additionally, here are 15 quick tips to ensure your food avoids contamination and your barbecue is remembered for all the right reasons.
Preparing
- Remove old grease and other dirt/waste from barbecue. A five minute burst at high heat also helps remove any residual fats.
- Wash your hands thoroughly before and after preparing any foods or handling any raw meats and poultry.
- Always use clean utensils and serving dishes.
- Ensure raw and cooked foods are not prepared on the same surface.
- Completely defrost muscle meats before cooking to ensure that the foods cook evenly, and make sure foods are not left out to defrost longer than necessary.
- When marinating, do not use the marinade that has been in contact with the raw food for basting and avoid tasting marinade that has been in contact with uncooked foods.
Cooking
- Use different utensils for different food types on the hot-plate, especially different muscle meats.
- Pre-cooked foods should be placed on the plate immediately to complete the cooking process.
- Place a thermometer in the centre of the meat. The guide (below left) gives some temperature recommendations. Juices should run clear, not pink, from the deepest part of meat.
- If meats are cooking too quickly, move them to the outer cooler edges of the plate.
- Keep utensils, cups, plates covered until ready to use and avoid touching them where they will come into contact with the food.
- Use coverings to keep flies away.
Serving
- Always use a utensil to serve food (not the same one used on uncooked foods).
- Avoid placing cooked food on the same platter as raw food, and always re-wash plates before reusing.
- After two hours, refrigerate the food (even if people will be eating more food later in the day).
It may take a little bit of extra time in preparation and cleaning, but it’s far better than the alternative.
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