 |
HONG KONG, Nov. 15, 2013 /PRNewswire/ -- The arrival of autumn ushers in recreational activities such as barbequing, hiking, fishing and camping. Do you want to have a barbeque with friends, but worry when you hear the reports that barbequed food causes cancer? The truth is, incorrect barbecuing can be harmful to your health.
How to barbecue safely…
Most barbeques use charcoal, and food is placed on the grill shortly after the charcoal has been lit. Did you know that this type of barbeque cooking can expose your food to carcinogenic substances from the charcoal and heavy metals from the grill, not to mention the possibility of scorched food?
"Charcoal is bound to generate polycyclic aromatic hydrocarbons or PAHs when burning, regardless of quality," explains Ms Wing Lee, Vice General Manager of the Softlines, Materials, TUV Rheinland Greater China. PAHs are formed by the incomplete combustion of carbon-containing fuels, such as charcoal. Some PAH compounds have been classified K2, signifying a suspected human carcinogen - i.e., medical evidence that exposure can cause cancer. Therefore, Germany and the EU have set strict requirements concerning PAHs in foods and consumer products.
According to Ms Lee, the hazards of PAH-generation during barbequing stem from two sources: condensed PAH compounds clinging to dust in the air in liquid form that are inhaled, or those absorbed by barbequed foods. "The latter likely poses the greater threat to human health," says Ms Lee.
Simple, safe barbecue…
The cheap, disposable grills that many people use are likely sources of heavy metal contamination because their soldering, plating and raw materials are usually unidentified and untested. Ms Lee advises not to use non-food-grade or untested grills or cooking utensils. However, if there is no better alternative, placing food-grade aluminium foil between your food and the grill will reduce the chance of harmful substances being absorbed into your food and prevent the PAHs that form in volume when grease drips onto the fire. Likewise, it is better to wait until the charcoal is red-hot before cooking your food, to avoid excess smoke. Aluminium is a highly reactive metal and can leach into foil-wrapped and acidic foods and sauces. Thus, it is recommended that you use food-grade aluminium foil beneath unwrapped food and add the sauce after cooking.
In addition, ignition creates smoke, which is unhealthy when absorbed by food. Thus, wait until the charcoal is red-hot before barbecuing. To protect the environment, consume less meat and avoid using disposable items when barbecuing.
