警告：燒烤前先用微波爐預煮食物

People are being urged to pre-cook food in the oven before barbecuing it after research found most Britons make risky hygiene mistakes at the grill.

The Food Standards Agency said food poisoning was a real danger of outdoor cooking, with 94% of people admitting to at least one bad barbecue habit.

In a survey of 2,030 adults, 21% said they believed they had been ill due to something they ate.

And nearly a third admitted to not checking if food was properly cooked.

The FSA warned that food hygiene risks could lead to illnesses like campylobacter, which affects more than a quarter of a million people every year.

Ahead of the late summer bank holiday weekend - a popular time for barbecues - the government body issued tips to help people avoid food poisoning.

Among the FSA's tips was advice to pre-cook food before putting it on the grill.

It warned that "charred doesn't mean cooked", that meat should be steaming hot throughout - not pink - and any juices should run clear.

It also warned that disposable barbecues took longer to cook food, that raw meat should be stored and handled separately, and raw chicken should not be washed as it splashes germs around.

FSA chief executive Catherine Brown said: "Food poisoning is a real risk at barbecues and so we are reminding people to take good care of their families and friends by paying attention to simple food safety rules."

The FSA survey, which polled 2,030 people online in July, also showed that 24% of those who described themselves as the main cook at a barbecue did not usually cook at home.

One in five admitted to not keeping raw and cooked meat on separate plates, and more than half risked cross-contamination by using the same tongs throughout the process.

Campylobacter, which can result from cross-contamination, causes food poisoning in around 280,000 people every year.研究發現，大多數英國人在燒烤時存在一些錯誤的衛生習慣，這些不衛生的習慣會給他們帶來風險。因此，食品服務機構要求人們在燒烤之前先用烤箱預烹食物。

食品標準機構（the Food Standards Agency，FSA）表示，食物中毒在戶外烹飪活動中確實存在，94%的人承認在燒烤時至少有一個壞習慣。

在一項對2030名成年人的調查中，21%的人稱曾因爲食物而生病。

近三分之一的人承認沒有檢查食物是否烹飪得當。

FSA警告稱，食品衛生風險會導致彎曲桿菌等疾病。彎曲桿菌患者每年超過25萬。

在晚夏週末休假的時候，人們喜歡到河岸邊燒烤，在這個時候，當局會提前發佈幫助人們避免食物中毒的提示。

FSA的一條提示就是：食物要事先煮一煮，再放到烤架上。

該機構警告“烤焦的食物不一定就是熟的”。它還警告肉應該徹底烹熟，裏裏外外都透着熱氣，不帶一點生肉的粉紅色，而且肉汁清澈。

該機構還警告稱，一次性的燒烤要花費更長的時間，不同種類的生肉要單獨存放和加工，由於生雞肉會傳播細菌，不能洗。

FSA執行董事凱瑟琳·布朗（Catherine Brown）說：“食物中毒風險存在於燒烤之中，因此我們提醒人們，爲了家人和朋友，要注意簡單的食品安全規範。”

2014年七月，FSA對2030人進行網上調查的結果還發現，24%的人承認他們在燒烤中擔任主廚，可是他們在家裏通常不下廚。

20%的人承認會將生肉和熟肉放在同一個盤子裏，超過半數的人夾生肉和熟肉使用的是同一把夾子，這樣會導致交叉感染。

這種有交叉感染所導致的彎曲桿菌感染每年導致28萬人食物中毒。