Meat thermometers key to safe summer BBQs

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• 27 May 2026

Safefood urges people to use a meat thermometer for barbeque meats as a new survey shows low usage.

Dublin, Wednesday 27th May 2026: During the current warm spell, Safefood reminds people to use a meat thermometer to make sure barbeque meats are fully cooked and safe to eat. The advice comes as a new survey shows that only 16% of respondents use a meat thermometer when cooking burgers, 10% for sausages and 26% for chicken breasts.

Whole chicken or turkey (55%) was the most common meat for which people used a thermometer, followed by whole cuts of beef or lamb (31%).

The survey also found that almost 9 out of 10 people (87%) admit to cooking meat or poultry for longer than necessary just to be sure it’s fully cooked - which can result in dry, tough meat.

Using a meat thermometer is incredibly simple and it’s the key to getting perfectly cooked, juicy BBQ favourites every time.
Marcus O’Laoire, home chef

Safefood encourages people to use a meat thermometer and cook to at least 75°C to ensure that barbeque foods like burgers, chicken, sausages, and kebabs are safe and tasty. Cooking meat properly kills the bacteria that cause food poisoning.

Joanne Uí Chrualaoich, CEO, Safefood, commented, “Our survey confirms that there’s a real desire among people to cook safely, but maybe a lack of confidence which can often lead to overcooked meals, especially when using a barbeque. This summer, we want to help everyone to cook confidently, and a meat thermometer is your best friend. By ensuring the temperature of the meat reaches that crucial 75° degrees Celsius, barbeque favourites like chicken, burgers and sausages will be both safe and tasty."

Safefood’s latest survey shows that while most people (84%) are concerned about food poisoning, the reasons people are put off using a meat thermometer include not knowing how to use it, being unsure what temperatures to look for or thinking it is a tool for professionals.

The appetite for improvement is clear, with over half (53%) saying that knowing meat is safely cooked would encourage them to use a meat thermometer and a promising one in three (36%) indicating they are very likely to purchase one in the future.

Using a meat thermometer is easy: take the meat off the heat, insert the thermometer into the thickest part of the meat, and ensure it reaches a core temperature of at least 75 degrees Celsius. If you don’t have a meat thermometer, take the meat off the heat, cut into it and follow the 3 checks – it should be piping hot, with no pink meat and the juices running clear.

“Nobody wants to serve or eat dry, overcooked meat, or worse, risk food poisoning when enjoying a barbeque with family and friends,” said Marcus O’Laoire, home chef and Safefood’s ambassador. “The good news is you don’t have to guess. Using a meat thermometer is incredibly simple and it’s the key to getting perfectly cooked, juicy BBQ favourites every time.”

Check Safefood’s socials for “how to” videos on using a meat thermometer for different barbeque cuts over the coming weeks and go to safefood.net for advice on safe barbecue cooking.

ENDS

Further information

Wilson Hartnell PR

• Deirbhile Brennan Email: [email protected] Mobile: 086 457 6093
• Evan Middleton Email: [email protected] Mobile: 087 460 1579

Safefood

• Hayley Linehan Email: [email protected] Mobile: 087 406 9110

Research sources

Quantitative Survey: A national online survey by Safefood (May 2026). The survey gathered responses from 904 adults across Ireland, focusing on cooking habits, food safety concerns, and meat thermometer usage.

Qualitative Research: Qualitative research by Ipsos B&A/Safefood, (January 2026). This involved 4 focus groups with adults (aged 35+) across Ireland. Participants included meat thermometer owners and non-owners.
 

Editor’s notes

Top tips for safe barbeques

• Clean the barbeque grill thoroughly before the first use of the season, then rinse with hot, soapy water after each use.
• Never cook meat or poultry straight from the freezer. Always thaw it fully in the fridge, covered and on a plate, placed on the bottom shelf to prevent juices dripping onto other foods.
• Light the barbeque early and wait until charcoal flames have died down before you start cooking.
• Prevent food poisoning bacteria from spreading by:
  • - washing hands before and after handing raw food
  • - keeping raw and other foods separate
  • - using different utensils and plates for raw and other foods.
• Cook chicken, pork, burgers, sausages and kebabs all the way through – the outside can look done while the inside is still raw.
• Check meat is cooked by turning it often and using a meat thermometer to reach at least 75°C in the thickest part.
• If you don’t have a meat thermometer, take the meat off the heat and cut into it – it should be piping hot, with no pink meat and the juices running clear.
• Don’t reuse raw-meat marinades on cooked food.
• Refrigerate BBQ leftovers within 2 hours, eat within 3 days, reheat only once until piping hot – and when in doubt, throw them out.
• Keep food like salads, dips, and coleslaw in the fridge until you are about to eat it.