Summer barbecues in Australia pose a food poisoning risk. NSW Health warns that undercooked meat and poor food handling can lead to illness. Bacteria like Salmonella and E. coli are common culprits.

Sausages, rissoles, burgers and other minced meats are safe at 71 degrees in the centre, where there is no pink visible and juices run clear. Unlike whole cuts such as a steak, where bacteria is only ...