Jun 29, 2026 - Foods
SafeGrilling: BfRProvidesRecommendationsToAvoidHealthRisks
The barbecue season invites social evenings and diverse dishes. To ensure the enjoyment of grilling remains carefree, the Federal Institute for Risk Assessment (BfR) points out important hygiene rules and measures to minimize health risks.
Special attention should be paid to the handling of raw foods of animal origin. Meat, fish, and eggs may contain pathogens such as salmonella or campylobacter. To avoid cross-contamination, raw and ready-to-eat foods should always be stored and processed separately, and hands, work surfaces, and kitchen utensils should be thoroughly cleaned.
In addition to microbiological risks, unwanted substances can also emerge during grilling. If foods are heated too strongly or charred, health-detrimental compounds such as polycyclic aromatic hydrocarbons (PAH), heterocyclic aromatic amines (HAA), or acrylamide can be formed. Therefore, the BfR recommends the rule of thumb: "Golden, not charred."
The choice of barbecue accessories also plays a role. Grill trays can prevent fat or marinade from dripping onto the heat source and creating additional harmful substances. However, when using aluminum trays, it should be noted that especially salty or acidic foods can promote the transfer of aluminum to the grilled food.
The BfR also advises against grilling cured meat and sausage products. Heating can lead to the formation of nitrosamines, which are considered health-detrimental.
We at BAV Institute support manufacturers and food companies with precise microbiological and chemical analyses. In this way, we contribute to reliably ensuring product safety, quality, and compliance with legal requirements along the entire food chain.
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