The upcoming Memorial Day holiday weekend is the traditional launch of the barbeque grilling season in metro Detroit. So David M. Klurfeld, professor and chairman of Wayne State's department of nutrition and food science, has provided the following summer barbeque safety tips:

1. Is grilling safe? Despite much publicity and many studies about potential cancer hazards from grilling, there is no consistent information linking grilled foods with increased cancer risk. Charring meat may create some cancer causing chemicals.

2. What can I do to reduce the risk? Minimizing grill flare-ups reduces the formation of potentially hazardous compounds. The charred parts of meat should be trimmed and discarded for greatest safety.

3. Is gas safer than charcoal? No. Charring of meat, no matter what the source of heat is the hazard.

4. Any healthy alternatives? Thickly sliced vegetables, brushed with a little oil, taste great on the grill. They don't form the chemicals implicated in cancer. Try onions, eggplant, zucchini, summer squash, carrots, tomatoes or anything you like.

5. What about bacteria? This is probably the biggest risk at a barbeque and can give you a nasty upset stomach. Don't reuse the plate that held raw meat. Wash your hands and utensils after handling raw meat. If you're away from home, bring paper towels or moist towelettes to clean your hands.

6. How long are salads safe at room temperature? It's best to keep salads cold until serving, but most are fine for about two hours at room temperature. Mayonnaise actually helps control bacteria because of the vinegar in it.