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BBQ season is here. How to stay safe as the risk of food-borne illness spikes
barbecue season heats up across the country, a food safety expert is warning Canadians of bacterial hazards that may accompany the smoky aromas and sizzling grills.Whether it’s undercooked meat, improperly cleaned grills or cross-contamination, there are many ways one can get sick with food-borne illnesses, such as salmonella and E. coli, during a backyard feast.“The risk of contracting food-borne illness can spike during summer months because many people don’t handle food safely during the barbecue season, whether in the kitchen or on the grill,” said Lawrence Goodridge, professor at the Canadian Research Institute for Food Safety at the University of Guelph.As an example, he explained that people may find themselves juggling multiple errands before a barbecue and prioritize a trip to the grocery store first.