Get the most out of your barbecue

preparing food and 75 per cent of preparation surfaces are home to more bacteria than a sanitary bin.

With bacteria such as E. coli and Campylobacter being present on raw meats and poultry, we need to be particularly careful to avoid crosscontamination risks which can have a hazardous impact when it comes to the health and wellbeing of your guests, with some leaving with far more than they bargained for.

According to Chartered Environmental Health Practitioner Dr Lisa Ackerley “People often associate barbecue safety as being solely about cooking meat properly, and although that is important, poor hygiene of equipment and surfaces outdoors are significant factors when it comes to cross contamination and food poisoning.”

So before firing up the grill this bank holiday, take heed of Dr Lisa Ackerley’s top tips for safe and hygienic entertaining this barbecue season. HEALTHY HYGIENE TIPS WIPE SURFACES

It is important to avoid using dishcloths to clean where possible, as new research has revealed nine out of ten are ‘ heavily contaminated’ with bacteria such as E. coli. 5 Make sure surfaces are hygienically clean and grease free by using Dettol Power & Pure Advance Kitchen Spray & Wipes - the Active Oxygen formula breaks down to water and oxygen leaving no harsh chemical residue, and kills 99.9% of bacteria which could contaminate barbecue shelves, garden tables and other surrounding surfaces. WASH HANDS

Almost half of frequently touched items and surfaces are contaminated with potentially harmful bacteria 3 therefore it is essential that guests wash their hands when eating or handling food. Use an anti- bacterial hand wash like Dettol Anti- bacterial No Touch Hand Wash with E45 which kills 99.9% of bacteria whilst keeping hands feeling soft and replenished. CLEAN ALL UTENSILS

Studies have found that E. coli can survive for over 28 days on stainless steel surfaces such as cooking utensils so it is important to keep them thoroughly clean. Remember to think about using separate tongs, cutlery and utensils when handling cooked