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Death to the barbecue bugs

You would not want to share your lovely plate of summer barbecued food with this trio would you?

Bugs such as the trio pictured - E.coli O157, Salmonella and Campylobacter - are often present on raw meat and poultry, and can cause serious illness.

But you can deal with the unseen assassins and avoid food poisoning by taking some simple steps when you plan and cook your barbecue.

Here are some easy-to-follow guidelines, and perhaps a few things you hadn't thought about; such as avoiding cross contamination from raw meat to cooked meat ready to eat by not using the same utensils you used to put the raw meat on the barbecue to then transfer the cooked meat to the plate.

Preparation

Cooking

 Cross-contamination

Cooling

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