Prof. Lawrence Goodridge, Department of Food Science, spoke to the Weather Network on why the arrival of barbecue season often means an increased risk of foodborne illness.

Goodridge said that people often cook raw meat on the BBQ but often fail to cook foods as long as they should. There are sometimes several cooks working at once, which can lead to mix-ups and cross-contamination of plates.

Goodridge holds the Leung Family Professorship in Food Safety in the Department of Food Science and pursues interdisciplinary research on food-borne pathogens, antibiotic resistance and food fraud.