The common BBQ mistake putting you at risk of TAPEWORMS – and 4 other ‘dangerous’ slip ups to avoid

WITH the sun shining and summer on our doorstep, it’s time to fire up your BBQ (if you haven’t already).

But while a bit of al fresco dining is to be welcomed, the potential nasties lurking between the juicy burgers, sharing salads and cold beers, less so.

It turns out a spot of food poisoning could be the least of your worries.

Chances are you’ve heard of salmonella, listeria and E.coli, but did you know that food poisoning can be fatal?

And what about the risk of tapeworms - yes, you read right!

There are 2.4 million cases of foodborne illness annually in the UK, according to the Food Standards Agency.

Food poisoning, a type of foodborne disease caused by eating food containing toxins, causes 100,000 cases of illness each year.

But infections spike in the summer - “a potential consequence of unsafe BBQ food”, the agency warns.

To avoid a nasty bout of illness keeping you close to the toilet - or worse, a whole group of friends and relatives sick - be aware of these common BBQ slip-ups.

IT’S the classic BBQ faux pas - undercooked chicken.

Even if you’ve got a garden full of hungry bellies, it’s best to let it cook longer, to make sure it’s properly cooked.

Eating undercooked or raw chicken can lead to potentially deadly salmonella or campylobacter infections, which manifest as nasty stomach bugs with symptoms such as diarrhoea, cramps and vomiting, according to registered nutritional therapist, Lucia Stansbie.

“These can require medical attention and antibiotic prescriptions,” she tells Sun on Sunday Health.

Sharing her tips to avoid disaster, Lucia points out that meat on the bone takes longer to cook and is harder to cook evenly - raising the risk of bacteria thriving.

Opt for thin-cut slices of meat rather than massive chunks, and she also suggests a quick blast in the oven before finishing off on the grill.

Check there’s no pink meat, and look for clear juices when cutting into it to reduce your risk.

“A ‘pro’ way of checking if chicken is cooked is to use a meat thermometer, aiming for 75 degrees Celsius in the thickest part of the cut meat,” she adds.

WHILE it seems obvious, it’s so easily done.

How often have you enjoyed an afternoon grazing the fruits of your BBQ labours, picking at sausages, dips and salads to your heart’s content?

We’re all guilty, but in warm weather, you must avoid leaving food out in the sun, Lucia warns.

“This can speed up fermentation and bacterial overgrowth,” she says.

“This is especially true for sauces made with raw egg, which can carry salmonella.”

Salmonella can cause diarrhoea, tummy pain and even fever.

Lucia adds: “Soft cheeses such as brie can carry listeria, which can spread rapidly if the cheese has been left in the sun and heat.”

Most listeriosis infections come from eating chilled, ready-to-eat foods, such as pâté, pre-cut packed fruit and cold, cooked sliced meats and cured meats.

The NHS says ready-to-eat foods should be consumed within four hours of taking them out of the fridge.

Listeria usually only causes mild symptoms such as a high temperature, diarrhoea and nausea.

However, anyone with a weakened immune system could experience far worse symptoms.

They - and pregnant women - are told to avoid listeria-risk foods.

A JUICY rare steak might be your go-to, but it’s wise to be wary during BBQ season.

Milena Mastroianni, a registered nutritional therapist, tells Sun on Sunday Health: “There is always a low risk of raw food being contaminated with tapeworm larvae, especially beef as well as fish such as salmon and trout.

“If this gets into your body, it can cause problems such as diarrhoea and other gut-related issues, weight loss, hunger pains and even cravings for salty food.”

Lucia says that medium-rare steak is less problematic, as long as the outside is well seared, “as most bacteria live on the meat surface”.

But if you are cooking minced meat products, like burgers, you must cook them all the way through.

“The surface bacteria like E.Coli or listeria can get mixed all the way through when mincing the meat,” says Lucia.

“People with a weakened immune system, pregnant women, young children and the elderly should pay attention and avoid medium-rare beef steak and always go for fully cooked meat.”

IF you don’t want guests heading home with a bout of food poisoning in their party bag, always make sure to wash your salad leaves.

Melina says: “Bagged salads can pose the risk of contamination from listeria, but also salmonella and E.coli, due to the moist environment and the pre-cut leaves.”

A study by the University of Leicester found that just a small amount of damaged leaves in a bagged salad can “stimulate the presence of the food poisoning bug, salmonella”.

“It’s always a good idea to wash salad leaves using a salad spinner, even if the bag says ‘pre-washed’,” says Melina.

“Discard leaves that are slimy or wilting and store the salad at the back of the fridge as it is the coldest part and will keep it fresher for longer.”

BURNT food is part and parcel of a BBQ - who doesn’t love a crispy sausage or charred bit of veg?

But Milena warns: “In general, cooking meat on a high temperature can increase the amount of antioxidants and harmful AGEs (advanced glycation endproducts) that are present in food.”

A review of the evidence published in the American Journal of Lifestyle Medicine has linked high levels of AGEs to a number of health issues from Alzheimer’s disease to cancer and even cardiovascular problems.

A couple of sausages isn’t going to do you any harm, but regularly eating burned or charred food might put your body through too much oxidative stress.

This is when the balance between free radicals and antioxidants in your body tips, leading to potential damage to cells, proteins, and DNA.

Milena recommends pairing BBQ meat with plenty of antioxidant-rich fresh foods such as vegetables and colourful, well-washed, salads.

“Marinating meat is always a good idea, as it reduces the formation of harmful AGEs when grilling, while tenderising and adding flavour and moisture to any meat,” she adds.