making cooking meals more fun, less work and more tasty.

But it is important to make sure you're cooking right which means not mixing raw meats with cooked meats and making sure that meats are completely cooked before consumption.

Those preparing food also need to wash their hands before preparation and that includes every time you handle something different such as raw meat and vegetables.

The Department of Health states that certain precautions should be taken when defrosting and cooking hamburgers.

"Keeping meat cold while it is defrosting is essential to prevent the growth of bacteria. Never leave ground beef, or any perishable food out on the counter for more than two hours. Thaw it in the refrigerator.

"To be sure the bacteria is destroyed, cook hamburgers to 160 degrees Fahrenheit (medium) or until the centre is no longer pink and the juices are clear.'' The department also states that when cooking out, do not partially grill extra hamburgers to use later. Once you begin cooking hamburgers by any method, cook them until they are completely done to assure that the bacteria is destroyed.

Refrigerate hamburgers promptly after cooking. Any left out at room temperature for more than two hours should be discarded. And at restaurants and temporary events, order your hamburger cooked `well done' and check for doneness when it is served.

Other tips on fighting bacteria include keeping bacteria that is on your hands away from the food. And you should use a fresh plate and utensil set for each food.

Roger Mello of Environmental Health said: "You should also take `summer stock' of your appliances. Check that your refrigerator registers a safe 40 degrees Fahrenheit or lower. Freezers and freezing compartments should be set at 0 degrees or lower.

He added: "You have to make sure your food is cooked and thoroughly thawed under refrigeration.

"It is not safe to eat hamburgers that are close to raw or red -- they should be cooked right through.

"Contamination can come from handling and one's personal hygiene. Whatever you prepare, if it's cold it should be kept cold and if it's warm it should be kept warm if not refrigerated. The food danger zone is between 40 degrees Fahrenheit and 140 degrees Fahrenheit.'' Mr. Mello also said that high risk foods such as meats, poultry, gravies, and protein type foods should be kept under temperature control -- "eat them quickly, and don't let them sit around.'' Nutritionist Janet Burull RD of Nutrition Consultant Services said grilling foods on the barbecue is an easy and naturally delicious way to prepare easy low fat meals.

But "don't just think of grilling steaks and ribs as almost anything that you can cook inside can be fixed on the grill,'' Mrs. Burull said.

She added: "The secret is a well seasoned grill, coated with a nonstick vegetable spray before cooking begins. Cooking is also more versatile when you use a barbecue with a lid or cover that can close down and create an oven cooked effect.

"It is all right to use a little oil in marinades as this surface oil will burn off when cooking.'' Mrs. Burull also said many people do not think of preparing vegetables and fruits on the BBQ, but they can be "absolutely wonderful''.

"Many vegetables take on a woodsy flavour and meaty texture when grilled, and are so deliciously satisfying that they can become a meal in themselves.

"You can place most fresh raw vegetables directly on a coated grill, but most can have their flavour enhanced with a marinade.

Grilled vegetables can be chilled and then added to your favourite salads and Mrs. Burull added that one can try low-fat bottled Italian dressing for a very simple marinade for vegetables, chicken, and fish -- you should not marinade fish for longer than 15 minutes to prevent it breaking up on the grill.

"You can also create parcels with vegetables and cook them wrapped in foil -- potatoes and onions are good this way.

"Some people prefer to partially cook vegetables in the steamer and then finish them on the grill,'' Mrs. Burull said.

And she added as another cooking tip that barbecuers using marinades that contain sugar or other carbohydrates should make sure they do not add this until the last five minutes of cooking times as it will carmalise and burn.

"Removing all visible fat from meats before cooking will also prevent fat flare ups and burning. It is not healthy to eat the charred, blackened portions on grilled foods so remove any burnt portions carefully.'' *** Keeping your BBQ clean: Before grilling, brush the cooking surface with vegetable oil to prevent sticking.

After grilling, scrape the cooking surface with a stiff wire brush.

To keep the firebox of your charcoal grill clean, line it with heavy-duty aluminium foil. When the ashes have cooled, lift out the foil and slide ashes into the trash. The foil can be reused several times.

Barbecue tips Clean gas or electric grill cooking surfaces by closing the lid and turning the burners on high for about 15 minutes.

*** Fish Tips: Be careful -- fish cooks quickly and extended cooking will toughen and dry it.

For this reason, fish needs closer attention while grilling than other foods.

Fish is fully cooked when the translucent flesh becomes opaque and flakes easily with a fork.

Cook all fish to an informal temperature of 175 degrees and use an `instant-read' thermometer to determine doneness.

When grilling, a greased hinged grill basket is almost a necessity when grilling fish. It makes turning easier and keeps thin fillets and small pieces of fish from falling through the grill.

If a basket is not available, brush the cooking grill with vegetable oil to help prevent the fish from sticking. Then, turn the fish only once.