Which of the following is a common hazard associated with grilling?

Foodborne illnesses are a common hazard associated with grilling due to the nature of cooking meat and other food items at high temperatures. Grilling can create ideal conditions for bacteria such as Salmonella and E. coli to thrive if proper food safety practices are not followed. For example, if raw meat juices come into contact with food that isn't being cooked, cross-contamination can occur, increasing the risk of foodborne illnesses. Furthermore, the need for adequate cooking temperatures to kill harmful bacteria is critical; undercooked meats can pose serious health risks.

Ensuring that food is stored, prepared, and cooked properly is crucial when grilling to prevent these health hazards. Utilizing separate utensils for raw and cooked foods, maintaining proper cooking temperatures, and practicing good hygiene are essential steps to mitigate the risk of foodborne illnesses when grilling. By focusing on these practices, one can enjoy grilling while minimizing health risks.