July 29, 2026, 11:02 am | Read time: 8 minutes

Why Hygiene Is So Important When Grilling

High temperatures promote bacterial growth, while raw meat can quickly contaminate ready-to-eat foods. Another common mistake: Meat often looks perfectly cooked on the outside but isn’t fully cooked inside. The result can be food poisoning.

These Germs Can Lurk on Grilled Food

Campylobacter: These bacteria are particularly common on poultry. Infection often occurs during preparation–for example, when the same knife or cutting board is used for raw chicken and then for salad. Typical symptoms include fever, abdominal cramps, nausea, and diarrhea. The infection usually clears up within a week, but complications can occur in rare cases.

Salmonella: These pathogens can be found in raw or undercooked meat and dishes with raw eggs. Particularly tricky: Freezing does not kill salmonella. Only sufficiently high temperatures make the bacteria harmless. The Federal Institute for Risk Assessment recommends cooking meat thoroughly.¹

Don’t Fire Up the Grill Without Cleaning It

Has the grill been outside all winter? Then it should be thoroughly cleaned before the first use. Even if it was used just a few days ago, it’s advisable to clean the grill grate before each barbecue evening and let it dry completely afterward.

If you’re grilling with charcoal, don’t start too early. The food should only go on the grill when the coals are fully glowing. They should glow red and be covered with a uniform gray layer of ash. Only then is there even heat.

Our colleagues at myHOMEBOOK also point out that you should avoid using an aluminum tray when grilling. You can read why here.

Don’t Underestimate Hands and Kitchen Utensils

Hands should be thoroughly washed with water and soap before preparation and after each contact with raw meat. This also applies after handling grill lighters or charcoal. The same goes for kitchen utensils: Different cutting boards, knives, and grill tongs should be used for raw meat and ready-to-eat foods. If the same utensils are used multiple times, they should be thoroughly cleaned in between.

A common misconception persists: Raw chicken or other meat should not be washed. Doing so can spread germs through small water splashes on work surfaces, hands, or kitchen utensils.

Let Frozen Meat Thaw in the Refrigerator

If you take the grill food out of the freezer just before lighting the grill, you risk uneven cooking. While the outside is already dark, the inside of the meat can still be raw or even frozen.

Therefore, it’s recommended to thaw meat overnight in the refrigerator. It should be placed on the lowest shelf in a container with raised edges. This way, any dripping meat juices won’t contaminate other foods.

If there’s no time to thaw in the refrigerator, you can use the microwave’s defrost function. Prepare the meat within 24 hours and eat it promptly.

Also interesting: Chicken consumption linked to higher risk of death from stomach and intestinal cancer

Pay Attention to the Use-By Date

Before grilling, it’s worth taking a quick look at the packaging. The use-by date should always be adhered to. Foods past their use-by date can be harmful to health.

The situation is different with the best-before date. This mainly provides information about taste and quality. Many foods are still safe to eat after the best-before date if they have been stored correctly and show no signs of spoilage.

Don’t Mix Raw and Cooked Grilled Food

A classic grilling mistake is cross-contamination. This occurs when germs from raw meat transfer to already cooked foods or foods that won’t be heated again. Separate storage of raw meat, salads, bread, and other ready-to-eat foods prevents cross-contamination. Separate plates, grill tongs, and cutting boards further reduce the risk of germ transfer.

Marinades also pose a frequently underestimated risk. If a marinade has already come into contact with raw meat, it should not be used later as a sauce. Only marinades that have not come into contact with raw meat during preparation can be safely used afterward.²

Don’t Take Meat Off the Grill Too Early

Just because the outside is nicely browned doesn’t mean the meat is cooked inside. Especially at high temperatures, the surface can darken quickly while the inside hasn’t been sufficiently heated.

These Types of Meat Must Always Be Fully Cooked

Chicken, pork, and ground meat products such as burgers, sausages, or kebabs must be fully cooked. When meat is minced, potential pathogens can spread throughout the product. Beef is an exception. Steaks can be served rare or even bloody if the outside has been sufficiently seared.

Combine Oven and Grill

You can also pre-cook chicken and pork in the oven and then finish them on the grill. This way, the typical grill aroma is retained, but the risk of the meat being raw inside is reduced. This method can save time, especially for larger grilling events.

Never Serve Burgers and Sausages Half-Cooked

A juicy burger sounds tempting–but at home, it should never be served rare. The reason: Grinding spreads potential germs from the surface throughout the ground meat. If the burger isn’t fully cooked, the pathogens can survive inside. The same applies to other ground meat products like sausages or kebabs.

While some restaurants deliberately offer rare burgers, they implement additional hygiene concepts and controls. These are difficult to replicate in a private household. Therefore, I advise you to always cook burgers thoroughly at home.

More on the topic

Dangerous for Children Causes and Symptoms of Food Poisoning

Food Poisoning Sick from Leftovers! The Dangers of Fried Rice Syndrome

Don’t Be Negligent When Serving and with Leftovers

The work isn’t done with the finished grilled food. There’s also a risk of germ transfer when serving.

Don’t Break the Cold Chain

Chilled foods should also be kept out of the refrigerator for as short a time as possible. Using a cooler bag with ice packs allows you to keep salads, desserts, or other perishable foods cool until just before serving. Direct sunlight should also be avoided.

Don’t Leave Leftovers Out Too Long

After a barbecue, sausages, steaks, or salads are often left over. However, they shouldn’t be left on the garden table for hours. Cooked foods should cool down and be placed in the refrigerator or a cooler bag with ice packs within one to two hours–especially on hot summer days.

Grill leftovers should also be brought indoors as quickly as possible. This keeps them protected from direct sunlight and from insects and other animals.

Store and Reheat Properly

Leftover grilled food should be consumed within 48 hours. When reheating, the rule is: Only reheat food once and ensure it is fully heated through. If you don’t want to eat the leftovers soon, you can freeze cooked foods.

Special Caution for Children, Seniors, and Allergy Sufferers

Not everyone is equally sensitive to food germs. Young children, older adults, and people with certain pre-existing conditions have a higher risk of severe food poisoning. Extra care should be taken when preparing food for them.

Before a barbecue, the British Food Standards Agency also recommends asking guests about possible food allergies or intolerances. Allergen-containing and allergen-free foods should be prepared separately to avoid cross-contamination. By following these simple rules, you can significantly reduce the risk of food poisoning–and enjoy a more relaxed barbecue evening with family and friends.