Barbecues are one of the great pleasures of summer, but some seemingly harmless mistakes can increase the risk of food poisoning. Experts reveal the four most common slips and explain how to avoid them to ensure a safe meal.
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11/07/2026
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O summer is, par excellence, the barbecue season. Given the high temperatures that are felt at this point, there are errors that can increase the risk of foodborne diseases.
Experts highlighted the four most common mistakes people make at summer barbecues and how to avoid them in an EatingWell article.
1. Bad meat
Burgers, hot dogs, salmon – whatever your favorite protein is, it can become a food-borne pathogen vehicle when not properly prepared.
“Noxious bacteria such as Salmonella, E. coli and Campylobacter can survive if food does not reach a safe internal temperature, increasing the risk of foodborne diseases,” says gastroenterologist Tarek Almouradi.
2. Leave the food out of the fridge long enough
If you spend many hours outdoors, it's likely the food you take too. “Many transmitted diseases result from foods that seem normal but that were stored incorrectly,” notes Almouradi.
Perishable food such as meat, fish, birds, mayonnaise, cheese or eggs should not be left at room temperature more than one hour when it is above 32°C. Do not forget that preparation time also counts.
3. Do not wash your hands
Not having access to the kitchen is difficult to wash hands at the recommended frequency. This increases the risk of transmission of diseases and germs to food. To prevent this from happening, bring gel alcohol to disinfect your hands.
4. Place
To keep the food refrigerated, a refrigerator should be used. However, putting all food in it could be a risk to food safety.
“ Most people know that perishable foods, such as cold meats or salads, need to be stored on an ice glacier. However, drinks should be kept in a separate glacier, as it will be opened more frequently,” says Dietist Joy Erdile.
If you bring raw meat, then don't add it with other foods. Finally, you should arrange the refrigerator so that all food is fresh and not vulnerable to sudden changes in temperatures. Make sure the ice is distributed evenly and in sufficient quantity.