The Memorial Day holiday weekend is the traditional launching of the summer outdoor barbecue and picnic season in metro Detroit. So to ensure a safe and tasty summer barbecue season, David M. Klurfeld, professor and chairman of Wayne State's department of nutrition and food science, has provided the following cookout safety tips for veterans and novices alike:

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 but some cancer causing chemicals are created.
· What can I do to reduce the risk? Minimizing flare-ups on the grill reduces the formation of potentially hazardous compounds. The charred parts of meat should be trimmed and discarded for greatest safety.

· Is gas safer than charcoal? No. Charring of meat, no matter what the source of heat, is how these chemicals are formed.

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

· What about bacteria? This is probably the biggest risk at a barbecue and can give you a nasty upset stomach. Don't reuse the plate that held raw meat unless it is cleaned thoroughly. 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. If you have hand-washing facilities, this is best.

· 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.

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