The Food Standards Agency is warning people to cook their meat thoroughly as food poisoning typically soars between July and September. 

According to the FSA, 25% of people in the East of England said they take extra care when cooking chicken on the barbecue.

However 29% said they never worry about it, despite the fact that over a quarter of a million people fall ill every year due to campylobacter, the bug most often carried on raw poultry.

Between July and September, there is an approximate 50% increase in cases of campylobacter poisoning.

As bacteria grow fastest in warm temperatures, the FSA is asking the public to remind themselves of the little things they can do to keep their families safe.

Kevin Hargin, Head of Foodborne Disease at the Food Standards Agency, commented: “It’s safer and easier on the day if you prepare in advance by following simple measures such as pre-cooking chicken in the oven before putting it on the barbeque to ensure it’s cooked through, not washing raw chicken and avoiding cross-contamination of raw meats.”