Dr. Lawrence Goodridge poses for a photo in a lab
Dr. Lawrence Goodridge

Dr. Lawrence Goodridge, a microbiologist at the Ontario Agricultural College, explained some of the food poisoning risks of barbecuing to The Weather Network.  

Goodridge said the risk comes from cross-contamination between raw meats and produce, and not following proper preparation protocols. He also provided tips on how to prevent food poisoning while barbecuing.  

A professor at the Department of Food Science, Goodridge holds the Leung Family Professorship in Food Science and researches foodborne pathogens, antibiotic resistance and food fraud. 

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