WHAT CAN I DO ABOUT... barbecue belly?

They can be a breeding ground for germs, so take steps to avoid food poisoning at barbecues.

“Studies have shown that the built-in side tables on barbecues are hot spots for bacteria,” says food safety trainer Alison Friel (nsf.org).

“These may be contaminated from raw meats, but also by birds and pests, so make sure you clean them first with an antibacterial spray.”

Also, ensure you use separate utensils for picking up raw meat and cooked food.

“Place a bowl of hot water and soap next to your barbecue so you can wash your hands immediately after handling raw meat,” says Alison.

Don’t leave food out of the fridge for more than two hours. Using a meat thermometer can be a foolproof way to check chicken, sausages and burgers are cooked – the internal temperature should be at least 75 degrees.

“While whole steaks of beef and lamb may be served rare, never serve undercooked burgers as bacteria could be lurking in the centre.”