As temperatures rise across the United Kingdom this week, public health authorities have issued reminders and guidance aimed at reducing the risk of foodborne illnesses commonly associated with outdoor cooking. The Food Standards Agency (FSA) has launched its Stop, Think, Serve campaign, emphasizing safe barbecue practices amid concerns over elevated cases of food poisoning.

Data from the UK Health Security Agency reveals that in 2025, salmonella infections reached their highest levels in a decade, while campylobacter—recognized as the leading cause of bacterial food poisoning in the country—has also seen an uptick in recent years. In response, the FSA is promoting a series of recommendations to help minimize contamination and illness during summer gatherings.

Among the key guidelines is the advice to avoid using forks when turning meat on the grill, as piercing the surface can cause juices to drip onto hot coals, increasing flare-ups and the deposition of ash onto the food, as well as drying it out. Instead, consumers are encouraged to use flat spatulas or tongs.

Cleaning barbecue grills requires caution as well. The use of metal wire brushes can pose a risk if bristles break off and become lodged in food. An alternative method suggested is scrubbing with half an onion mounted on a long fork, leveraging natural acids to remove grease safely.

Health experts also highlight the potential formation of carcinogenic compounds on meat cooked directly over high flames. Marinating red meats such as beef, pork, and lamb in beverages like dark beer, red wine, or infusions containing green tea or rosemary oil may reduce these risks by up to 90 percent by creating an antioxidant barrier on the meat’s surface.

To ensure thorough cooking, particularly for thicker chicken pieces and sausages, part-cooking in the oven or boiling before grilling is recommended. A cooking thermometer should be used to verify that the internal temperature reaches at least 75 degrees Celsius, which is considered necessary to eliminate harmful bacteria.

Addressing common misconceptions about food poisoning, officials note that commercial mayonnaise is sufficiently acidic to inhibit bacterial growth. Instead, dishes that combine ingredients such as eggs and onions—like coleslaw and potato or pasta salads—are more frequently implicated. Such cold dishes should be kept refrigerated until serving.

Further advice includes setting up charcoal grills with distinct zones: a larger area with more coals for searing and a smaller section for slower, even cooking. This approach helps prevent serving undercooked meat. Additionally, when outdoor temperatures exceed 30 degrees Celsius, raw meat should not be left out for more than 30 minutes, with lower temperatures allowing up to an hour. Meat should remain covered in foil or clingfilm until it is ready to be cooked to reduce contamination risk.

Finally, reusing marinades that have come into contact with raw meat is discouraged unless the marinade is boiled for at least five minutes to kill any pathogens. Alternatively, separate portions of marinade should be used to prevent cross-contamination.

These combined measures seek to promote safer barbecuing practices and reduce the incidence of foodborne illness during the season’s heatwaves.