Share:
Less health risk Tips and tricks for the safe start of the barbecue season
The warm temperatures attract many Germans to the outdoors. The upcoming holiday and the weekend with the summer weather are the ideal time to get the barbecue from the cellar. At BBQ, however, some tips should be followed to minimize potential health risks.
Minimize health risks when grilling
Summertime is barbecue season: Hardly anything is as popular with people as laying sociable sausages, meat, fish or even vegetarian on the grid. Grill fans can spend hours exchanging ideas about how it tastes especially good on the grill. However, safety and health aspects are rarely addressed. But such topics are of great importance. Some tips and tricks can help minimize the risks.
Hardly anything is as popular with the Germans as having a barbecue with friends. At BBQ, however, there is a lot to consider to minimize health risks. (Image: nd3000 / fotolia.com) Take care when using aluminum cups
Experts repeatedly point out that when grilling no methylated spirits should be used, as this not only often leads to burns, but also harms the health.
It can also be bad for your health if you pack certain foods in aluminum while grilling.
For example, according to the Federal Institute for Risk Assessment (BfR), the use of aluminum trays when grilling meat is acceptable, but acid and salt should not come into contact with aluminum, as the metal dissolves under the influence of acid or salt and passes into the food can.
As an alternative to the disposable aluminum bowls offer stainless steel bowls or enamel bowls, which can be easily cleaned in the dishwasher after use.
Carcinogenic substances
Barbecuing can cause a number of substances that are harmful to your health.
According to a report by the European Food Safety Authority, the smoke poses a risk. This contains so-called polycyclic aromatic hydrocarbons, short PAK, which can cause cancer.
These arise, for example, when fat or marinade dripping into the fire or the barbecue meat with beer is extinguished.
Caution: When grilling potatoes or bread - especially with very strong browning - acrylamide. This can alter the genetic material and also cause cancer.
Gas and electric grills are in vogue
Nevertheless, nobody has to give up social gatherings. There are many tips and tricks to make the BBQ without cancerous pollutants.
So you can reduce about the right preparation and the marinade cancerous matter during grilling.
More and more people are now also using gas and electric grills where the food does not come into direct contact with flames. However, it is not clear whether these variants are beneficial in terms of health risks.
Bacteria are often underestimated
Another risk that is often underestimated during grilling is bacteria. In the past, even multi-drug-resistant hospital germs were found in grilled meat.
In addition, there are always cases of crickets to Campylobacter infections, which are associated with diarrhea, fever and convulsions.
The bacteria are found mainly in raw or insufficiently heated, derived from the animal food. When roasting and grilling, it is important to always pass the meat sufficiently, because only then the germs die off.
According to the Federal Institute for Risk Assessment (BfR), a temperature of 70 degrees must be reached in the core of the meat for at least two minutes.
Cured and smoked foods do not rust
The Federal Center for Nutrition (BZfE) explains on its website what does not belong on the grill: "Cooked or smoked food should not be prepared on the grid," write the experts.
"Cooked meat products such as kaiser, wiener sausages, meat sausages or Leberkäse contain nitrite pickling salt, which can react at high temperatures with the proteins in the food to form nitrosamines. Nitrosamines are considered carcinogenic, "it continues.
Who wants to play it safe, should therefore put on roast or grill sausages that do not contain pickling salt.
Smoked foods normally contain organic combustion pollutants from the smoke, which should not be increased further, as a result of the smoking process.
The classics on the grill are still meat and sausage, which are especially light fat-crusted uncooked pieces for grilling, which are otherwise seared in the pan, such as schnitzel, neck and filet of pork.
And in beef, according to BZfE, steaks from the hips, torso or loin are offered, while chicken poultry and turkey breast are found in poultry. Pork, beef or lamb skewers are also suitable for grating.
Tasty vegetarian alternatives
If you are looking for alternative grilling with vegetables and tofu instead of meat and sausage, you should also pay a lot of attention.
So you should salt vegetables such as peppers, mushrooms or leeks better after grilling, otherwise it loses too much water and is very soft.
And vegetarian meat substitutes like tofu sausages should not be placed in the middle of the grill as they are more heat sensitive. (Ad)