How to barbecue safely

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To the editor:

As spring turns into summer, whateve happened to the good old days when the worst things we had to fear during this time of year were sunburn and mosquito bites? 

This year, it's all about food poisioning by the nasty E. coli, salmonella and listeria bugs lurking in hamburgers, hot dogs and chicken nuggets at millions of backyard barbecues. The U.S. Meat and Poultry Hotline's advice is to grill meat and chicken products longer and hotter. They fail to caution that high-temperature grilling forms lots of cancer-causing compounds. Do we really need to choose between food poisoning and cancer? 

Luckily, enterprising food manufacturers and processors have met this challenge head-on by developing a great variety of healthful, delicious, convenient plant-based veggie burgers, veggie dogs and soy nuggets. These wholesome foods don't harbor nasty bugs or cancer-causing compounds. They don't even carry cholesterol, saturated fats, drugs or pesticides. And, they are right there, in the frozen food section of our supermarket. 

This season, let's stay safe with proper skin protection, and safe at the family barbecue. 

Niles Neusbaum 

barbecue, grilling, food, Niles Neusbaum

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