PUBLIC HEALTH PROBLEMS ASSOCIATED WITH BARBECUED FOOD. A REVIEW

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Abstract
Barbecued foods are popular ready-to-eat products which are increasing in sales in many countries throughout the world. They are sold from grocery stores, restaurants, take-out shops, and outdoor stalls. These foods, mainly barbecued chicken, have caused 62 known outbreaks of food poisoning, some of them involving hundreds of people and causing deaths. Although freshly barbecued foods, adequately cooked, are wholesome and contain few bacteria, subsequent unsanitary handling and storage in inadequate holding facilities increases the risk of bacterial contamination; these bacteria may grow to hazardous levels. Stored barbecued chickens have been found with bacterial counts. Temperature control of barbecued food is considered the best way of preventing food poisoning. Unfortunately, legislation in most countries does not specify actual temperature requirements for storing of potentially hazardous foods, which includes barbecued products. We recommend that barbecued food should be stored at :≤40 F or ≥140 F.

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