Australian Food Safety Week 2011
7-13 November: Vulnerable Populations
Experts warn increasing number of Australians at risk from food poisoning
Australian Food Safety Week 2011 focuses on our vulnerable populations - the young, old, pregnant and immune compromised.
Amongst the issues highlighted: temperature control; high risk foods; cross contamination; use-by and best before dates; and the cooking of poultry products and eggs.
Australian Food Safety Week is the major activity of the Food Safety Information Council, Australia's leading disseminator of consumer targeted food safety information.
SPECIFIC FOOD SAFETY TIPS FOR VULNERABLE GROUPS ARE:
CHOOSE:
Those with weakened immune systems, pregnant women and their unborn babies and older people are at risk from Listeria infection, which only causes a mild illness in the general population but can be fatal for the vulnerable. The best way to avoid Listeria infection is to avoid the foods Listeria bacteria can grow in: soft cheeses, paté, cold sliced cooked meats, chilled ready to eat seafood like cooked prawns, soft serve ice cream, store bought vegetable and fruit salads. Don’t use cracked or dirty eggs, or any food after its use by date.
CLEAN:
Scrupulously wash your hands in running water with soap for 20 seconds and then dry on a clean towel, before handling food, after handling high risk food such as meat or poultry and after using the toilet or changing babies’ nappies. Ensure your food preparation area, utensils and feeding containers such as baby bottles and teats are absolutely clean. Wash chopping boards and knives with hot, soapy water, rinse with running water, and dry thoroughly to avoid cross contamination particularly when preparing raw meat or poultry and then salad vegetables and other foods which won’t be cooked. Ensure everyone washes their hands properly before eating. Don’t prepare food for others if you have vomiting, diarrhoea or may have food poisoning or if you have exposed infected wounds or sores on your hands.
COOK:
Make sure food, especially poultry and minced meat or sausages, is cooked all the way through until juices run clear. Invest in a meat thermometer and check the thickest part of the meat reaches a safe temperature – over 70 degrees for minced meat and sausages, and over 74 degrees for poultry. The surface of fish and whole red meats is where bacteria lurks – ensure entire surface is cooked well. Eggs and egg containing dishes should be well cooked for at risk groups. Particular care should also be paid when making purees to ensure they are cooked thoroughly and refrigerated promptly and only used when fresh – two to three days. When preparing packaged food including baby formula and nutrition supplements, follow the manufacturers’ instructions, taking specific care with temperature control.
CHILL:
Make sure perishable food is refrigerated at 5 degrees Celsius or below – use a fridge thermometer.
SEPARATE:
Make sure that raw meat or poultry doesn’t come in contact with foods that won’t be cooked again such as desserts, fruits and salads. Cover food in the fridge and store raw meat and poultry at the bottom of the fridge.
MORE INFORMATION
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