Want to bake a succulent stuffed roast, without getting gastro this festive season? Or whip up a pavlova for dessert, minus the Salmonella?
Minister for Health and Ambulance Services Steven Miles today took tips on how to avoid food poisoning this Christmas.
“Between Christmas Eve and 27 December last year, more than 200 people ended up at an emergency department because of gastro illnesses,” Mr Miles said.
“Many were cases were due to food poisoning, which can be very dangerous. Traditionally, bugs like Campylobacter and Salmonella are more prevalent at this time of the year.
“Lots of meals are being prepared, increasing the risk of contamination. Food can turn in hot weather if it’s left out too long or not stored properly. Several hands – some clean, some not – are touching snacks and finger food.
“There are so many factors that contribute to food poisoning over the festive season. Don’t let contaminated food ruin your Christmas or New Year’s.”
Queensland’s Chief Health Officer Dr Jeannette Young said there were more than 60 presentations a day at Queensland public emergency departments for gastro illnesses including food poisoning, water-borne diseases and gut bacterial infections.
So far this year, Queensland Health has been notified of more than 8700 cases of Campylobacter infection, 3548 cases of salmonellosis, and 11 cases of listeriosis.
Dr Young said most people usually recovered from food poisoning however it could cause serious illness and even death in vulnerable people including the young, elderly, pregnant women and those with chronic diseases.
“The types of meals people are preparing contain ingredients that can be dangerous if not cooked thoroughly, like chicken, turkey, seafood and eggs,” she said.
“Extra care needs to be taken when handling these types of food. For example, don’t wash eggs or raw meats, including poultry, in your kitchen as this can spread bacteria and result in other food or surfaces being contaminated.
“It’s also important to store raw meats and seafood on the bottom shelf of your fridge so they don’t drip onto ready-to-eat food like salads or desserts.
“Ensure turkey or chicken is fully defrosted in the fridge – this can take three days – and cook all the way through until juices run clear before eating. Do not defrost them on the kitchen bench.”
Other food hygiene tips include:
- removing ham from plastic wraps and covering with moist clean cloth to stop them drying out
- never using cracked or dirty eggs
- using separate chopping boards for raw meat and ready-to-eat foods
- refrigerating leftovers immediately or when food has stopped steaming to ensure they are safe
- preparing raw or lightly cooked egg dishes such as mayonnaise, aioli, custard, tiramisu and eggnog as close as possible to consuming and refrigerate below 5°C
- reheating leftovers to ensure they are heated all the way through and are steaming
- disposing of any left-over food after 24 hours
- refrigerating all cut fruits and vegetables
- not overfilling your fridge – place items like drinks and condiments in an esky with ice so the air can circulate in the fridge and keep food cold.
To learn more about food safety in Queensland and how you can protect your family’s health visit .
