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The byproducts produced when barbequing meat like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amine (HAs) are considered to be carcinogenic compounds. However there isn’t enough evidence to show causality in humans but there are simple approaches to reducing potential risks.
Medical Mythbusting Commentary for July 5, 2024 Source:Firing up the BBQ this summer? Tips to minimize cancer risk from grilling Background info:It’s Time to BBQ!
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BBQ hamburgers may need greater cooking temperature to kill bacteria
Health Headlines Commentary for June 8, 2016 Source: Burgers may need higher cooked temperature to be safe, research shows Reference: Ground beef may need higher cooking temperature to be safe