BARBECUE lovers in Bury are being given food for thought over the dangers of poorly cooked meat this summer.

Hosts preparing food at outdoor events are still failing to pay heed to basic hygiene advice, say members of Bury Council's food safety team.

Barbecues account for a significant number of food poisoning cases each summer, with complaints ranging from bad stomachs to conditions requiring hospital treatment.

Outdoor revellers are urged to follow basic safety rules, such as washing hands thoroughly before preparation, and keep raw and cooked meats separate to avoid cross-contamination.

To ensure that food is cooked evenly, hosts should ensure that meat is completely defrosted before barbecuing and that it is turned regularly on the grill.

Charcoal should be allowed to reach an adequate temperature, glowing red with a powdery grey surface, before cooking.

When finished, burgers, sausages and chicken should be piping hot throughout, with no pinkness inside.

Pets should be kept away from food, dishes and preparation surfaces, while serving bowls, food and utensils covered to protect from dust and insects.

The advice comes as the barbecue season gets into full swing.

Councillor John Costello, Bury Council spokesman for public protection, said: "We want people to enjoy their barbecues and picnics.

"With a bit of planning and the application of some common sense tips people can ensure they enjoy themselves and avoid being ill after the event."