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NSW Food Authority acting CEO Lachlan Porteous said cases of food poisoning typically surged in summer – especially around Christmas.
“Entertaining and cooking for more people than normal can increase the risk of food poisoning,” he said.
“It’s a time when people attempt unfamiliar recipes and leave large quantities of food out in the open for long periods. Add the warmth of summer, and this creates the ideal environment for food poisoning bacteria to thrive and spoil the fun.”
Contaminating ready-to-eat food with bacteria from raw meat is a common mistake, as is undercooking meat.
“It is important to keep raw meat separate from fruit, salads and cooked food, and to use different cutting boards and knives for both,” he said.
“You also need to make sure food is cooked thoroughly before serving. Poultry, minced meats, and sausages should be cooked through to the centre. Juices should run clear with no pink visible.
“Always observe good cleanliness and hygiene and remember to keep cold food cold, hot food hot and check the label.”
More festive food safety tips include:
- Keep your fridge below 5°C - use a fridge thermometer to check. Overloaded fridges won’t work properly because cold air cannot circulate.
- Plan ahead and thaw frozen food in the fridge, not on the bench. Bacteria grow rapidly between 5°C and 60°C.
- Refrigerate leftovers within 2 hours of cooking and eat or freeze within 3 days.
- Throw out leftovers that have been sitting out for more than 2 hours.
- Wash hands immediately after handling raw food and before handling ready-to-eat food.
- Don’t prepare food for others if unwell until 48 hours after symptoms have passed.
Food poisoning affects around 4.68 million Australians every year, resulting in about 47,900 hospitalisations and 38 deaths. Pregnant women, infants, the elderly, and people with poor immune systems are more likely to experience severe illness.
For more safe summer eating advice, head to our summer eating page.