Friday 30 September 2016

Food-poisoning risk now higher

Published 15/12/2015 | 02:30

Always wash hands before and after handling raw meat.
Always wash hands before and after handling raw meat.

People are at higher risk of food poisoning this time year as households stock up for the festive season. To avoid food-poisoning:

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* Keep all raw food, whether it's turkey or vegetables, separate from ready-to-eat foods to avoid cross-contamination. Use separate chopping boards for raw food and ready-to-eat food. Raw foods can contain harmful bacteria that are spread very easily to anything they touch, including other foods, worktops, chopping boards and knives

* Set the fridge to 5°C and store food that needs to be chilled in the fridge until you need it. Don't pack food too tightly, as the cold air needs to circulate to cool food down

* If you're storing food such as fresh vegetables outside in a garage or shed, keep them in a sealed container

* Always wash and dry your hands thoroughly before and after handling food, especially when handling and preparing raw meat and poultry.

* Defrost turkeys safely. Don't wash a turkey. This increases risk by splashing germs around the kitchen. Be sure to cook the bird thoroughly.

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