During the summer, many of us enjoy firing up the grill. It can keep us from heating up the kitchen, or we may just do it for the fun of it. I know my husband loves to grill out. But did you know that grilling, whether over charcoal, gas, or electric heat, can carry health risks if precautions aren’t taken? Let’s talk more about some of the health risks associated with grilling foods and how you might minimize them. This is a big topic, so we will cover it over two weeks. Today, we will focus on the more immediate risks of grilling.
Outdoor grills cook using high heat, which can lead to some significant injuries. On average, over 22,000 patients per year go to the emergency room because of injuries involving grills. Grilling is also usually done during higher outdoor temperatures, which can lead to some food safety issues. Immediate risks associated with grilling include:-
Use of lighter fluid or flammable liquids (including rubbing alcohol) accounts for about 75% of grill‐related burn injuries.
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Hot oil or marinades can splash and cause scalds, especially on hands, arms, and face.
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Children are particularly vulnerable around outdoor grills.
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On average, over 10,000 home fires are started by a grill every year. They can be started by any type of grill. It may be from a malfunctioning gas or electric grill, or from flammable liquids used to start a charcoal grill. Some grills can be knocked over easily. There are many ways a grill can start a fire.
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About 10 people die every year in fires started by grills.
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Most fires occur when the grill is located on an exterior balcony, porch, or deck.
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Fires are more likely when your grill is not cleaned or maintained regularly.
- Improper food handling can lead to bacterial contamination (including Salmonella, E. coli, and hepatitis E).
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Propane and charcoal grills should only be used outdoors, never indoors and never near a window or door.
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The grill should be placed away from the home or deck railing, and out from under eaves of your home and overhanging tree branches.
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Always keep children and pets at least three feet away from the grilling area.
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Keep your grill clean by removing grease or fat buildup from the grills and in the trays below the grill.
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Never ever leave your grill unattended.
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Always make sure a gas grill lid is open before lightning it.
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Check the gas tank on your propane grills and hoses for leaks each time before using.
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Make sure charcoal grill coals are cool before disposing of them in a metal container.
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Always have a fire extinguisher, bucket of water or garden hose nearby or know where you can access one quickly.
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Don’t let meats sit out of the refrigerator too long prior to grilling, especially poultry.
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Be careful about cross contamination of foods prior to grilling, during grilling, and when taking food off the grill.
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Never use the same plate to take food off the grill that you used to bring the raw food out to the grill.
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Use a meat thermometer to test the internal temperature of foods prior to removing them from the grill. High heat can often cook the outside much faster than the inside. Use a chart to make sure you reach the safe temperature, such as: Cook to a Safe Minimum Internal Temperature | FoodSafety.gov