With all the attention being paid to proper food preparation during the summer, backyard cooks also should be aware of the dangers of overcooking meat on a grill.
It's best to avoid charring meat until its overdone and crispy, because charring alters the meat's protein, leaving the possibility for carcinogenic substances to form on the meat's surface.
"The problem with smoke is that it contains polycyclic aromatic hydrocarbons, that collect on the surface of the food," said Dr. Kenneth Bollin, chief of family practice at St. John Hospital and Medical Center.
"When eaten, it can alter the genetic material of cells, a process that is believed to be carcinogenic."
To make food safer on the grill, Bollin suggests several things:
* Partially cook meats in the microwave or oven then quickly transfer them to the grill.
* Trim all visible fat from meats or remove poultry skin before cooking so fat doesn't drip into fire and cause smoke.
* Finally, discard charred portions of meat and poultry skin.
"And don't forget to clean the grilling surface before you start to cook," Bollin said.
"Turn the grill on high for 15 to 20 minutes to sterilize it and kill any bacteria that may be present. It's also a good idea to periodically clean the grill itself with a stiff brush."
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