How safe are BBQs?

This summer, sales of barbecues have been greater than ever, yet doctors are reporting a rise in cases of food poisoning over June and July, for which they lay the blame squarely on cooking outdoors. The combination of humid conditions, poorly-cooked food and a drink-fuelled chef can be lethal.

"Adults may have had a bit to drink and if it's a man doing the cooking he may not be up to speed on hygiene," says Professor Hugh Pennington of Aberdeen University, one of the UK's leading experts on food poisoning. Added to that, at least 1,000 people a year in England and Wales need hospital treatment as a result of barbecue-related accidents. Most are children under seven. So what can you do to ensure you have the perfect, safe barbecue this summer?

Cook small pieces: A hunk of chicken that is black on the outside but raw in the middle is a disaster waiting to happen. Because you cannot control the heat on a barbecue, cooking large pieces of meat can be very difficult. Stick to smaller cuts, such as kebabs or small chicken breasts.

Use separate utensils: The risk of cross-contamination, where bugs are spread from raw meat to ready-to-eat foods, is the biggest danger, says Professor Pennington. Most food poisoning is caused by an organism called campylobacter, commonly found in raw chicken. "People put raw chicken on the barbecue, then don't wash their hands before handling salad. Or they put cooked food back on the plate they used for raw meat," he says. Wash your hands with soap every time you handle raw meat and use separate utensils and crockery for cooked and raw meat.

Flip your burgers: Some research suggests the safest way to cook burgers may be to barbecue them at a lower temperature and make sure you flip them frequently. This appears to accelerate the cooking process and kills bacteria. Never eat your burger pink in the middle. "In America, where they tend to like them rare, they have had major problems with E. coli poisoning," Professor Pennington says.

Buy a thermometer: Different meats cook at different rates and it can be hard to tell if they are properly done in the middle. A meat thermometer can show if food has reached the right temperature all the way through. Most cuts should reach at least 160 degrees Fahrenheit.

Don't eat charred bits: The American Institute for Cancer Research says charred meats "can produce cancer compounds" called heterocyclic amines. Tests show these can cause tumours in animals and increase the possible risk of breast, colon, stomach and prostate cancer in humans.

Marinate your meat: This has been shown to reduce the amount of carcinogens in charred meat by up to 90 per cent. Scientists do not know why, but it may be that the acidic contents of most marinades - such as vinegar or citrus juices - act as a barrier.

No basting: The danger with marinades is the temptation to drizzle them over the meat as it cooks - don't. This is a sure-fire way of contaminating the cooking meat with bugs still present in the marinade. If you want to drizzle marinade during cooking, make a separate batch that has not been in contact with raw meat.

Never barbecue indoors: Making a dash for the garage when it starts to rain is a bad idea. Most people assume the danger lies in the risk of fire, but the biggest problem is the potential for carbon monoxide poisoning - even in a well-ventilated building.

Keep children away: Barbecuerelated accidents are increasing. More than a third involve children under seven, half of whom need hospital treatment for burns. A Department of Trade and Industry report in 2000 blamed a lack of parental supervision and said an "exclusion zone" should be set up around the barbecue.

Never squirt fuel: Squirting extra fuel on dying coals is one of the biggest causes of accidents. Dozens of burns victims end up in hospital every year after trying to reignite their barbecue this way.