Food safety – raw and risky
Australian Food Safety Week 2022 will be held from 12 to 19 November 2022.
As part of Australian Food Safety Week, which will be held from 12 to 19 November 2022, [Name] from [Organisation] today urged local consumers to reduce their risk of food poisoning by being understanding about raw and risky foods.
‘This year’s theme ‘Food safety – raw and risky’ warns about the risk of eating raw or minimally cooked foods which can increase your chance of getting food poisoning and also possible parasite infection such as toxoplasmosis.
‘Firstly, we suggest you purchase and use a digital meat thermometer and cook your foods safely to these temperatures measuring in the centre of the food:
- Beef, lamb, kangaroo in whole cuts like chops, steaks, pieces and roasts at least 63°C (medium rare) and leave to rest 3 to 5 minutes
- Pork steaks and pieces to 70°C and roasts to between 70°C and 75°C and leave to rest 3 to 5 minutes
- Sausages, mince, poultry, rolled roasts, liver and other offal 75°C
- Reheated leftovers 75°C
- Fish fillets 63°C or when flesh flakes easily
- Eggs and egg dishes such as quiche 72°C or until white is firm and yolk thickens
‘Raw fruit and vegetables such as salad veggies can also be a risk so make sure you always wash them under running water before eating. Always wash your hands before handling food and after handling raw meat, chicken, and eggs.
‘Learn more about food safety and test your knowledge and take the food safety quiz on the Food Safety Information Council website www.foodsafety.asn.au ,’ [Name] concluded.
[INSERT paragraph/s involving local issues if appropriate and/what events are occurring locally during Food Safety Week]
[ADD LOCAL CONTACT DETAILS]
or Lydia Buchtmann, Food Safety Information Council, 0407 626 688
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