Thursday 1 April 2010
Territorians are being urged to protect their health by making food safety a priority during the upcoming Easter break.
"With an estimated one in five cases of food poisoning in the NT due to poor hygiene and food handling and storage problems in the home, it is vital to guard against getting sick from spoiled food," said Department of Health and Families (DHF) Director Environmental Health, Xavier Schobben.
"Food poisoning can range in severity from minor stomach upsets to serious illness requiring hospital treatment. Common symptoms of food poisoning can include nausea, vomiting and diarrhoea - not something you need over the holiday.
"Good food handling and personal hygiene practices are harder to observe when you're away from home. At this time of year many people head off camping and hiking, and a major risk is to travel long distances with inadequate food storage facilities in the car.
"Storing food at proper temperatures is crucial, especially in our climate. Bacteria can multiply very quickly when the temperature of foods is in the danger zone between 5 °C and 60 °C," Mr Schobben added.
"Before organising your Easter food supplies, make sure there is enough room in the fridge or esky to cool the food at 5 °C. or less. Remember that soft drinks and alcohol, pickles, jams and other acidic condiments don't need refrigeration to remain safe. It really is vital that food be stored appropriately, handled with care and cooked thoroughly.
"Take care to follow common hygiene rules like washing your hands after blowing your nose, or using the toilet, and before and after preparing and handling food, If you are camping and don't have a wash hand basin use hand wipes and anti-bacterial hand gels
"Be sure to use clean cooking equipment and utensils. You're at greater risk of food poisoning when people join you for meals and you're cooking up big batches of food. Don't rush things - take time to ensure you're working safely. If you have a lot of leftovers, don't overfill the fridge as this can stop the food cooling properly."
"Have a happy and healthy Easter break."
Food safety tips when travelling:
- Keep your vehicle clean and protect food from contamination by covering it in a sealed container
- If you don't have a fridge, use containers with insulation-such as Eskys with ice bricks-for potentially hazardous foods including meat, seafood and dairy products
- Store raw meat, poultry and seafood at the bottom of the fridge or Esky and ensure juices don't drip on to other foods
- Containers of cool food should be placed in the coolest part of the vehicle
- Water in wilderness areas may not be safe, as it may be contaminated by animal faeces and parasites such as Giardia. Use bottled water, a portable water filter, or boil all drinking water
Food safety tips for leftovers:
- Refrigerate leftovers immediately after meals and never store leftovers on the kitchen bench
- Use refrigerated leftovers within two or three days
- When reheating food, ensure it is steaming hot all the way through-it should reach at least 75 °C
- Food poisoning can still come from foods which look, smell and taste okay
Food safety tips for picnics and barbecues:
- Never return cooked meat to trays that have held raw meat
- Wherever possible, use disposable utensils, plates and cups
- Cook chicken, sausages and hamburgers until the juices run clear. Steaks may be cooked to preference
- Discard any leftover food unless refrigeration is available
- Additional information: www.foodsafety.asn.com
If you have food safety concerns contact the DHF Environmental Health Hotline on 1800 095 646.
Media contact: Lorraine Hook 0401 116 203
