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| Warm weather means extra care in kitchen
Summer and warm weather have arrived early so consumers are reminded to make sure they follow simple food safety steps in the kitchen to prevent food poisoning, NSW Food Authority Director-General George Davey said today.
“Warm, summer like conditions have arrived early across NSW and this is traditionally the time of year food poisoning increases and people need to take extra care,” Mr Davey said.
“We ask that consumers exercise care when preparing and cooking meat and poultry to avoid any risk from food poisoning.
“All raw chicken and red meat contain some levels of bacteria and the good news is poultry and meat is safe to eat as long as consumers follow basic food safety tips in the kitchen.”
Mr Davey said consumers should thoroughly cook all raw poultry until the meat is no longer pink and the juices run clear.
“I also urge people to make sure you clean all utensils and surfaces that come into contact with raw chicken after use,” he said.
“You can also help reduce cross contamination by covering raw meat and chicken and make sure it does not come into contact with any ready-to-eat foods in the fridge
“Bacteria grow faster during warmer weather so make sure you don’t leave raw or ready-to-eat foods out of the fridge for long.
“Finally, consumers should always wash their hands after handling raw meat and poultry or its packaging.”
Warm weather means extra care in kitchen
Fast facts
- Food poisoning cases usually increase when the weather is warm
- Bacterica grow faster during warmer weather
- Don't leave raw or ready-to-eat foods out of the fridge for long
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