Dhe sun is shining, the grill is being heated, friends are invited. Sausage, meat or vegetables over glowing charcoal – a somewhat archaic culinary ritual that continues to enjoy great popularity, especially in Germany. When preparing and preparing steaks, however, there is a danger that is often underestimated: a large number of germs can lead to nasty complaints, especially when handling raw meat.
A pathogen that can have a particularly perfidious late effect has pushed the salmonella off the throne of pathogenic germs. So that the barbecue evening does not end over the toilet bowl or in the hospital, you should therefore observe a few rules.
Even when it is too late and you are plagued by diarrhea and vomiting, there are some helpful tips – but also measures that you should rather avoid.
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