It’s the summer season, and people are flocking outdoors to enjoy the sunshine and bask in the warmth. They are also firing up their grills to enjoy a good old backyard barbecue.
However, there is an increased risk of foodborne illness during BBQ season and that’s because people are cooking more raw meat.
“Barbecuing is known to increase the risk of foodborne illness because often raw meat, which is known to contain foodborne pathogens, is also mixed with foods we typically consume raw, like fresh fruits and vegetables, lettuce, tomatoes … and so forth,” Lawrence Goodridge, a food science professor at the University of Guelph, told The Weather Network.
Typically foods like meat used in hamburgers or turkey burgers tend to be consumed at a higher rate, which increases the chance of foodborne illness. Goodridge says backyard
