Under embargo until 12.01am Tuesday, 21 December 2004
Food poisoning could dampen Christmas spirit
Parliamentary Secretary for Health, Christopher Pyne, today launched some useful tips prepared by the Food Safety Information Council on how to avoid food poisoning over the Christmas and summer period.
“The holiday period is a danger time for food poisoning, particularly for vulnerable groups such as young children and the elderly as their immune systems are not as strong and they can also get easily dehydrated,” Mr Pyne said.
“This is the time of year we enjoy getting together with all the generations of our families. We have to make sure that we protect all our family members,” he said.
“Christmas is a time of higher risk for food poisoning because the weather is hot, the fridge is overloaded and we’re cooking for more people than we usually do. It all makes for perfect conditions for food poisoning bugs to multiply leading to food poisoning.”
“Following a few simple rules can make for a safe and enjoyable holiday.”
TV CHIEFS OF STAFF PLEASE NOTE: A video news release will be distributed at 10.15am on Tuesday 21 December 2003 from Sky Sydney.
Media contact: Adam Howard, Mr Pyne’s Office 0400 414 833
Lydia Buchtmann, Food Standards Australia New Zealand 0401 714 265
Attachment: Food Safety Tips for Christmas from the Food Safety Information Council
- Avoid keeping food in the temperature danger zone between 5oC and 60oC where food poisoning bacteria grow best.
- Keep hot foods steaming hot over 60oC and keep cold foods refrigerated at or below 5 oC.
- Ready to eat food should always be defrosted in the fridge or microwave, never on the bench top, unless the manufacturer recommends that you do so.
- You can defrost the turkey in the fridge, or ask your butcher to defrost it in the coolroom but make sure it is completely defrosted in the centre before cooking. It’s OK to defrost a turkey on the benchtop, but you must make sure it is thoroughly cooked all the way through to make sure any bacteria are killed – use a meat thermometer to check that the temperature in the thickest part reaches 75 degrees Celsius.
- Because stuffing slows down cooking and cooling, it is best cooked separately.
- Before preparing food for Christmas make sure that there is enough room in the fridge to keep cold food at or less than 5oC.
- If there is not enough room in the fridge, remember that soft drinks and alcohol, pickles, jams and other acidic condiments do not require refrigeration to remain safe. Drinks can be kept cold in an esky with ice.
- Prepare foods as close as possible to eating time.
- Use separate cutting boards and utensils for raw meats and ready to eat foods.
- Cook foods properly. All rolled & stuffed roasts, poultry, sausages, mince dishes need to be fully cooked. Steaks, chops and solid pieces of meat can be eaten rare.
- If you cook large amounts of food in advance, divide it into smaller portions or shallow containers, cover and place in fridge or freezer. Make sure there is good air circulation around the containers.
- Refrigerate leftovers immediately after the meal.
- Never store leftovers on the kitchen bench and use refrigerated leftovers within 2 to 3 days.
- When reheating food ensure that it is steaming hot all the way through (at least 75 oC).
- Your Christmas ham will keep several weeks with proper handling by removing it from its plastic wrap, covering with clean cloth soaked in water and vinegar so it doesn’t dry out, following any instructions on the packaging and storing it in the fridge below 5 degrees Celsius. Reduced salt hams are now becoming popular but will not last as long as conventional hams so follow instructions on the packaging.
- Before preparing foods and between handling raw meat or raw chicken wash hands thoroughly with soap and warm water and dry thoroughly.
About the Food Safety Information Council
The Food Safety Information Council is a partnership of government agencies, industry and professional groups with the objective of educating consumers about safe food handling practices.
There is a wide range of material including tips for picnics and barbecues, which can be viewed on the Food Safety Information Council website www.foodsafety.asn.au .
Contact: Tania Bradley, Food Safety Information Council Co-ordinator 0407 626 688