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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 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 effort, but it’s far better than
the alternative.
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