Don’t get ill from your grill

Health Canada estimates there are between 11 million and 13 million cases of food-related illnesses in Canada every year, and the risk of food-borne illnesses increases dramatically during the summer months. Hot, humid weather creates perfect conditions for bacteria such as Salmonella and E.coli to flourish. Add to this the difficulty of refrigerating foods or washing your hands while picnicking or camping, and it's not hard to understand why food poisoning is a particular risk during barbecue season.

Here are some ways to avoid ills from the grill.

Keep it clean
• Handwashing is one of the easiest ways to prevent the spread of bacteria. Wash your hands for at least 20 seconds with soap and warm water before and after handling food. Also wash when you switch from one food to another.

• Keep counter tops and utensils sanitized. Tip: you can make your own sanitizer by combining 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a spray bottle. (Don't forget to label the bottle!)

• When camping or on a picnic, be sure to bring clean water. You may also want to consider using waterless hand sanitizer or disposable wipes.

Proper prep work
• Marinate food in the refrigerator, not on the counter or outdoors. Don't reuse marinade that contained raw meat; if you want to use some of the marinade as a sauce for the cooked food, be sure to reserve a portion of it before marinating. Tip: when marinating food in the refrigerator, place it in a dish with sides to prevent it from dripping on other food such as produce.

• Keep raw and cooked foods strictly separate. Don't use a plate that previously held raw meat, poultry or seafood for anything else unless it has been thoroughly washed in hot, soapy water.