16.6 Dangers of grilling

16.6  Dangers of grilling

When meat is grilled at high temperatures, it becomes contaminated with carcinogenic (cancer-causing) chemicals.(This is not specific to grilling, but also true of high-temperature frying and very high-temperature baking) The mechanism is two-fold:

• heterocyclic amines - "HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine (a substance found in muscle) react at high temperatures.
• polycyclic aromatic hydrocarbons - "PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats."^[11]

However it is possible to significantly reduce carcinogens when grilling meat, or mitigate their effect. For example:

• garlic, rosemary, basil, mint, sage, savory, marjoram, oregano, olive oil, cherries, and vitamin E have been shown to reduce formation of both HCAs and PCA
• pre-cooking in the microwave, then draining meat juices so they do not fall onto flames, preventing release of PCAs
• side dishes and drinks rich in antioxidants, such as tea, can neutralize the toxins by mixing in one's stomach

Every year dozens of people are injured and hundreds of fires are reported because of grilling accidents. With the growing popularity of outdoor cooking, the problem promises to get worse before it gets better.

The leading cause of injures and fire from gas grilling is leaking fuel lines. Improperly connected hoses, cracked or broken hoses, misaligned venturi tubes can release unlit propane that can quickly build up and cause an explosion.

When it comes to out-of-control gas grill fires, identify the source of the fire. If the fire is in the grill itself then carefully turn of the control knobs and let the fire die down. If the fire is under the grill and you can get to the fuel tank, turn off the tank. This should kill the fire almost immediately. If it does not, or if you cannot get to the tank valve, get away from the grill and call the fire department.

Charcoal presents its own risk due to carbon monoxide poisoning. Burning charcoal produces a lot of this gas. There were over 20 deaths in the United States last year alone from carbon monoxide poisoning associated with charcoal grilling.

The leading cause of injury related to the use of lighter fluids, is attempting to relight charcoal. Pouring lighter fluid onto hot coals causes the fluid to quickly vaporize. These vapors become extremely flammable. Without a strong wind the explosive vapors will not dissipate and will wait around for you to light the match.