National Food Safety Institute

1 article

Sausages cooking on a high-heat grill with smoke, illustrating the risks of heterocyclic amine formation.

Safer Sausage Cooking: Avoiding Grill Risks

A recent study from the National Food Safety Institute reveals that cooking sausages directly on a high-heat stove grill without pre-boiling significantly increases the formation of heterocyclic amine

Taya Chayton·June 27, 2026