Keep your food safe to avoid getting sick

30 December 2009

Barbecues in the park and picnics at the beach go hand-in-hand with summer in Australia.

But Hunter New England Health is encouraging people to observe proper food handling, serving and storage during the holiday period to avoid becoming ill.

It’s estimated that as many as five million Australians each year suffer from food-related illnesses.

Of these cases around 10 to 20 per cent are thought to be the result of poor handling or storage by people in their own homes.

HNE Health Public Health Physician Dr Craig Dalton said there was often an increase in the number of food-related illnesses during the holiday period and throughout the summer.

“Every summer there is an increase in food-borne illnesses as the temperature increases,” Dr Dalton said.

“With food such an important part of the holiday season – whether it’s a feast for the family or a simple picnic at the beach - it is important to take a few steps to minimise the risk of illness.”

NSW Health provides the following guidelines for minimising the chance of food-related illnesses spoiling your holiday.

• Keep food at a safe temperature - less than five degrees Celsius or more than 60 degrees Celsius.

• Check that all refrigerators are chilled to lower than five degrees Celsius and are not overstocked to ensure there is good airflow around food for an even distribution of temperature

• Make sure hot foods are kept at least at 60 degrees Celsius.

• If you’re reheating leftovers, all parts of the food need to reach 75 degrees Celsius before it is safe to serve

• The safest way to thaw frozen food is either in a clean refrigerator or microwave oven. The longer the food is left out at room temperature the more bacteria can multiply

• Separate raw and cooked foods and make sure you use different cutting boards and utensils for each – this will ensure that germs that may be on raw foods such as meat and chicken do not come into contact with foods that are ready to eat. Also ensure that red juices from raw meat are not able to contaminate other food in eskies.

• After preparing raw meat make sure you wash your hands, chopping boards and other contaminated surfaces with hot soapy water before preparing other food.

• Minimise the amount of time that food is left at room temperature – for example, if serving salads keep them in the refrigerator until ready to serve. Germs that cause illness rapidly multiply on foods at room temperature.

• Remember the "two-hour rule" when entertaining with a large meal or buffet - don’t let perishable foods linger at room temperature for longer than two hours.

• Wash and dry your hands thoroughly to stop the spread of bacteria.

“Always remember that the best rule of thumb is ‘if in doubt, throw it out’,” Dr Dalton said.

“People who have had recent symptoms of gastroenteritis should not prepare food until at least 48 hours have passed since symptoms resolved.”

(Ref:HNE-2123)

Contact: Carisa Green

Phone: (02) 6767 7135