Healthdirect Free Australian health advice you can count on.

Medical problem? Call 1800 022 222. If you need urgent medical help, call triple zero immediately

healthdirect Australia is a free service where you can talk to a nurse or doctor who can help you know what to do.

beginning of content

Barbecuing food safely

5-minute read

Key facts

  • Defrost and marinate foods in the fridge, especially meats.
  • Separate raw and cooked food and use different equipment and utensils for each.
  • Do not eat meat such as chicken, mince or sausages that looks raw or pink inside.
  • The germs that cause food poisoning can be killed by cooking foods at correct temperatures.

What are barbeque food safety risks?

Barbecuing food can lead to food poisoning if it is not done correctly. Food poisoning is usually mild and most people get better within a week. However, sometimes it can be more severe, even deadly; so it's important to take the risks seriously.

Summertime is a great time to get together to share a meal, but it is also a time when food poisoning cases increase because of warmer temperatures. When cooking on the barbecue, there are 2 main risk factors for food poisoning:

  • undercooked meat
  • spreading germs from raw meat onto food that's ready to eat

Raw or undercooked meat can contain germs that cause food poisoning, such as salmonella, E. coli, campylobacter and listeria.

These germs however can be killed by cooking meat until it is very hot throughout.

Cooking meat on a barbecue

When you're cooking any kind of meat on a barbecue, such as poultry (chicken or turkey), pork, steak, burgers or sausages, make sure:

  • food is stored in a cool place until you are ready to cook it
  • frozen meat is properly thawed before you cook it
  • you turn the meat regularly and move it around the barbecue to cook it evenly
  • if you are using a charcoal barbecue, coals are glowing red with a powdery grey surface before you start cooking, as this means that they're hot enough

Remember that meat such as mince, sausages and chicken is safe to eat only when:

  • it is piping hot in the centre
  • there is no pink meat
  • juices are clear

Some meat, such as steaks and joints of beef or lamb can be served rare (not cooked in the middle) as long as the outside has been properly cooked. This will kill any bacteria that might be on the outside of the meat.

A meat thermometer can be helpful. Correct temperatures for common barbecue foods are:

  • 74°C for chicken and turkey — whole or thighs, wings, legs and breasts
  • 71°C for minced meat and sausages
  • 63°C for fish
Infographic with tips for safe refrigerated storage of food and cooking tips
Click or tap image to download infographic

How should I handle raw meat?

Germs from raw meat can move easily onto your hands and then anything else you touch, including food that is cooked and ready to eat. This is called 'cross-contamination'.

Barbecues are often the cause of cross-contamination. When raw meat juices mix with cooked or ready-to-eat food this can lead to food poisoning.

Here are some tips to avoid cross-contamination:

  • Do not put cooked chicken or meat back on the same plate that contains raw juices — make sure you have plenty of clean utensils and platters.
  • Do not pour liquid that has been used to marinate raw meat or poultry on to cooked meats.
  • Store uncooked food and ready-to-eat food in separate sealed containers and keep them cold during transport to the barbecue.
  • Always wash your hands after touching raw meat.
  • Use separate utensils (such as plates, tongs and containers) for cooked and raw meat.

Keeping food cool

It's important to keep some foods cool to prevent food poisoning germs multiplying.

Make sure you keep the following high risk foods cool:

  • salads
  • dips
  • milk, cream and yoghurt
  • desserts and cream cakes
  • sandwiches
  • ham and other cooked meats
  • cooked rice, including rice salads

Make sure eskies are packed with enough ice/coolant to keep foods chilled.

Always keep raw meats cold and don't leave cooked foods and salads out in the sun for more than 2 hours. Bacteria can multiply quickly in warm to hot temperatures and cause food poisoning. If meats cooked on the barbecue are to be eaten later, make sure they are kept cold for transport back home and then put immediately into the refrigerator.

Preventing the spread of germs

If you are not feeling well (for example, if you have symptoms like diarrhoea, vomiting, fever, sore throat, jaundice or a skin infection), avoid handling food or consider postponing your barbecue. If symptoms continue, see your doctor.

Barbecuing safely

Make sure your barbecue is steady on a flat surface, away from plants and trees. Cover the bottom of your barbecue with coal to a depth of no more than 5cm. Use only recognised firelighters or starter fuel and only on cold coals.

If you have a gas barbecue, ensure that your barbecue is serviced and maintained correctly, including scheduled pressure testing of gas cylinders and checking the condition of hoses and connections. Check the cylinder for rust or damage and ensure any connections are correctly tightened on gas barbecues before lighting.

The following checklist can help you have a safe barbeque:

  • Always have a garden hose or similar continuous supply of water available.
  • Follow the manufacturer's instructions and use the correct start-up and shut-down procedures.
  • Only use a barbecue in a well ventilated area as fumes and gases may be harmful.
  • Never use petrol on a barbecue.
  • If a gas leak happens, shut off the cylinder immediately and keep people away until the area is free from gas.
  • Consider having a fire extinguisher or fire blanket nearby for emergencies.

Resources and Support

View the healthdirect food safety guide.

Learn more about barbeque food safety:

Learn more here about the development and quality assurance of healthdirect content.

Last reviewed: December 2022


Back To Top

Need more information?

These trusted information partners have more on this topic.

Top results

Food preparation and safety

Food poisoning can be avoided by correct food preparation and safety in the kitchen. Learn more about food storage, preparation, and cooking.

Read more on Pregnancy, Birth & Baby website

Food poisoning - myDr.com.au

Food poisoning: causes, symptoms and tips on how to prevent it.

Read more on MyDoctor website

Food poisoning in children and teenagers | Raising Children Network

Food poisoning is a type of gastroenteritis, usually caused by germs in contaminated food. Symptoms include nausea, vomiting, stomach pain and diarrhoea.

Read more on raisingchildren.net.au website

Listeria (food poisoning)

Listeria is bacteria carried in some foods that can cause an infection and may lead to miscarriage. Find out ways to avoid listeria infections.

Read more on Pregnancy, Birth & Baby website

Food safety - Leukaemia Foundation

Food safety Listen Food safety is important for everyone, but when you are living with cancer, it is even more important

Read more on Leukaemia Foundation website

Food safety | Eat For Health

Guideline 5 states that Australians should care for their food; prepare and store it safely. We have a reliable, safe and nutritious food supply in Australia. But food poisoning happens too frequently. More than five million cases of food borne illnesses are estimated to occur every year in Australia. Useful information about ways to keep food safe can be found at the websites below.

Read more on NHMRC – National Health and Medical Research Council website

Diarrhoea: self-care - myDr.com.au

Diarrhoea is when your bowel movements become watery, foul-smelling and the need to go to the toilet is urgent and frequent. Find out what products are available for diarrhoea.

Read more on MyDoctor website

Stool culture | Pathology Tests Explained

The stool culture is a test that detects and identifies bacteria that cause infections of the lower digestive tract. The test distinguishes between the types

Read more on Pathology Tests Explained website

Healthy diet during pregnancy

A healthy diet is an important part of a healthy lifestyle at any time, but especially vital if you're pregnant or planning a pregnancy.

Read more on Pregnancy, Birth & Baby website

Food safety while travelling - Better Health Channel

Travelling, eating and drinking go together but unfortunately, traveller's diarrhoea and other food-related illnesses can sometimes come along for the ride.

Read more on Better Health Channel website

Healthdirect 24hr 7 days a week hotline

24 hour health advice you can count on

1800 022 222

Government Accredited with over 140 information partners

We are a government-funded service, providing quality, approved health information and advice

Australian Government, health department logo ACT Government logo New South Wales government, health department logo Northen Territory Government logo Queensland Government logo Government of South Australia, health department logo Tasmanian government logo Victorian government logo Government of Western Australia, health department logo

Healthdirect Australia acknowledges the Traditional Owners of Country throughout Australia and their continuing connection to land, sea and community. We pay our respects to the Traditional Owners and to Elders both past and present.