Barbecuing can be risky. According to the Nutrition Center, around half a million Dutch people fall ill each year from contaminated meat at barbecues.
The Nutrition Center's survey of over 1,000 respondents highlights the issue. They stress refrigerating meat and fish immediately after purchase to prevent bacterial growth.
Men and the BBQ
Men tend to be more lax than women. They often leave meat unrefrigerated for over an hour and use the same plate and tongs for both raw and cooked meat.
Men rarely check if chicken is fully cooked. Past Nutrition Center findings from 2006 also show men are less diligent about washing dishcloths, sometimes using the same one for counters and floors.
Surprisingly, highly educated men are the least safety-conscious, rarely using cooler bags. They score lower on hygiene than less educated grillers. Time for a safety course?
No less than 13% of young people report getting sick from a barbecue. Those aged 16-24 are most at risk.
For safe barbecuing tips, visit www.voedingscentrum.nl/barbecue.
