Salmonella and other food microbes are a risk at any time, but more so in summer because warm temperatures allow germs to multiply easily and people eat outdoors more frequently.

Use a separate plate for raw meat/poultry/fish and cooked meat when barbecuing, and store perishable products in a fridge/cool box until the meal is ready to serve.

Meat, especially burgers, chicken, pork and sausages should be cooked until the juices run clear and there are no pink bits left. Beef steak, as distinct from minced meat, can be cooked to preference.

Many types of food poisoning organism flourish when allowed to grow in the danger zone between 5 and 63s0]C, so a good rule is to always keep hot food hot, and cold food cold.

Even with the best will in the world, raw meat and poultry may contain bacteria, but these will be killed by thorough cooking, even the notorious E-coli 0157.

Remember, if in doubt about any food item, throw it out. Equally, off-smells can be a valuable indicator that food or leftovers are not alright. It pays to refrigerate all food once the main meal has finished.