People are being reminded to make sure they cook their burgers well done and avoid any food safety mishaps this bank holiday weekend.

It comes as sales of barbeque meats and barbeque-related products increased by 44% for the four weeks to April 19th.

Sales of barbeque sauce and products to light barbeques have also increased by 53% and 51% respectively.

Dr Gary Kearney is director of food science at Safefood.

He told Newstalk Breakfast: "Good safe barbecuing is all about preparation - it's about keeping cold food cold, warm foods warm and it's really around good hygiene and being absolutely sure that you have cooked all your barbeque meats properly".

"Some people actually do a little bit of cheating - [they] might part-cook their meats and then finish them off on the barbeque and then still get that nice flavour.

"But to be honest, the main food that we at Safefood would be concerned about is burgers."

Previous research has indicated that one in five people are unsure if our meats are fully cooked.

"Burgers especially have to be cooked well done.

"It's very, very different from a steak - where any potential food poisoning bacteria is on the top and the bottom."

"Burgers are very, very different: again the bacteria is on the top and the surface - but when you mince it, the food poisoning bacteria is potentially the inside of the burger.

"So it has to be well done".

For those who have not used a barbeque yet this year, Safefood recommend cleaning it by scrubbing the metal rack with a suitable oven cleaner or a damp brush dipped in bicarbonate of soda, and then rinsing it thoroughly afterwards with warm soapy water.