Safety And Health

Hundreds of thousands of Americans alone are sickened every year by their food, and some even die. Thousands more are hurt by knives, wire brush bristles stuck to meat, burns and other hazards around the grill. Here's an overview of the hazards and how to reduce the risk. And here's a shocker: Far more people are sickened by bacteria on raw veggies and salads than by meat. Why? Cooking kills. Raw anything is vastly more risky.

"I consider sprouts to be among the most risky foods sold at retail"

Mike Doyle, director of the Center for Food Safety at the University of Georgia
cold smoked salmon is risky
Can you say nova lox? Lebanon baloney? Kielbasa? Smoked chub or sable? All fabulous and all cold smoked. Can you also say botulism? Cold smoking food... read more
e-coli
Cooking can be dangerous. Fire, knives, pathogens, oh my! People can die from improper cooking. A little knowledge and a lot of common sense can get... read more
Grilling Burgers
In recent years, come spring, the popular media feels obligated to play Chicken Little and run the same old tired stories that grilling is bad for... read more
sprouts are risky
Everybody knows that undercooked ground beef is risky. But there is one innocent looking food that is probably riskier: Raw sprouts. Mike Doyle,... read more
guardian
On October 26, 2015 the World Health Organization (WHO) announced that processed meat was to be classified as Group 1, "carcinogenic to humans", and... read more
image of 1949 Parkay ad and 2014 Time cover side-by-side
Food should not be a source of angst. But for many of us food is scary. We fret about what we eat. We worry that our food will make us sick or worse... read more
hfcs
High Fructose Corn Syrup (HFCS) appears high on the ingredients list of many barbecue sauces. It has also been the subject of a lot of discussion... read more

Subscribe to RSS - Safety And Health

If you love barbecue and grilling you should join our Pitmaster Club. We can up your game.

  • The Pit forum brims with recipes and info.
  • A real community with no politics or flame wars.
  • We remove third party paid advertising on the entire site.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • 90 day no-risk moneyback guarantee.
  • Support for AmazingRibs.com!

 Click here to learn more and to join


Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

Moderators

  Max
  Clint
  Jerod
  Huskee
  Henrik
  Browne

 

 Click to Show Comments or Add Your Own