Download Bust the food myths and avoid food poisoning this festive season

November 9, 2015
Bust the food myths and avoid food poisoning this festive season
Christmas is a time for giving, but the last thing you would want to give your family and friends is
food poisoning.
In the lead up to the festive season, the time of year when dinner gatherings and parties are at
their most frequent, Gladstone Regional Council is urging residents not to join the estimated 4.1
million who experience food poisoning in Australia every year.
Following yesterday's (Nov 8) start of the Food Safety Information Council's Australian Food Safety
Week, Gladstone Region Mayor Gail Sellers said food poisoning often resulted from a misguided
belief in food 'myths' and the neglect of simple steps that can be taken to ensure food is prepared
correctly.
"Myths regarding food safety practises have been demonstrated to be a contributing factor to food
poisoning incidents," Councillor Sellers said.
"With this in mind, the focus for Australian Food Safety Week is to bust some of these myths."
The following are Australian Food Safety Week myths that require busting:
Myth 1 - Food poisoning is caused by the last thing you ate.
Not true. It may not have been the last thing you ate, sometimes symptoms can take several days
or weeks to appear.
Myth 2 - Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two
and then it’s over.
Not true. Many people don’t know it, but some foodborne illnesses can lead to serious or lifethreatening health conditions. Each year an estimated 1 million Australians have to visit a doctor
with food poisoning, 32,000 people end up in hospital and 86 people die.
Myth 3 - Food that drops on the floor is safe to eat if picked up within 5 seconds.
Not true. Floors are more often than not contaminated with harmful bacteria that will immediately
attach to food. Food that drops to the floor should not be eaten or mixed in with other foods to be
eaten at a later time.
(-MORE-)
Myth 4 - It’s OK to thaw meat on the counter. Since it starts out frozen, bacteria isn’t really a
problem.
Not true. Bacteria grow surprisingly rapidly at room temperatures, so the counter is never a place
you should thaw foods. The best method of thawing is in the refrigerator, ensuring any juices are
not able to drip on to food below.
Myth 5 - Marinades are acidic, which kills bacteria—so it’s OK to marinate foods on the
counter.
Not true. Even in the presence of acidic marinade, bacteria can grow very rapidly at room
temperatures. To marinate foods safely, it’s important to marinate them in the refrigerator.
Myth 6 - To get rid of any bacteria on my meat, poultry, or seafood, I should rinse off the
juices with water first.
Not true. Rinsing meat, poultry, or seafood with water can increase your chance of food poisoning
by splashing juices (and any bacteria they might contain) onto your sink and counters. The best
way to cook meat, poultry, or seafood safely is to make sure you cook it to the right temperature.
Myth 7 - Once food has been cooked, all the bacteria have been killed, so I don’t need to
worry once it’s 'done'.
Not true. Actually, the possibility of bacterial growth actually increases after cooking, because the
drop in temperature allows bacteria to thrive. This is why keeping cooked food warmed to the right
temperature is critical for food safety.
Myth 8 - It is okay to eat mouldy food once the mouldy section is removed.
Mouldy food should not be consumed. Visible mould is usually an indicator that the food is more
thoroughly contaminated. Fungi, bacteria and toxins can be present in areas of the food that are
not visible, so what looks like a small area of contamination could be much larger.
The risk of food poisoning can be reduced by applying the following tips:
Clean – wash hands with running water and soap then dry hands thoroughly before starting to
cook and after handling raw meat or chicken.
Chill – transport your chilled or frozen food home from the shops in a cooler bag or esky. Use a
fridge thermometer to make sure your fridge is running at or below 5ºC. Refrigerate leftovers
promptly. Cooked food should be stored in covered containers and either put in the fridge to cool,
or frozen immediately. Frozen foods should be defrosted in the fridge or microwave not on the
kitchen bench.
(-MORE-)
Cook – cook chicken, minced or boned meats, hamburger, stuffed meats and sausages right
through until they reach 75°C using a meat thermometer. Serve hot food steaming hot above 60ºC.
Always follow cooking instructions on packaged foods.
Separate – food should be stored in covered containers in the fridge. Put raw meats and poultry in
the bottom of the fridge so the juices don’t contaminate food on lower shelves. Don’t put cooked
meat back on the plate the raw meat was on.
Australian Food Safety Week is the major activity of the Food Safety Information Council,
Australia’s leading disseminator of community targeted food safety information and a health
promotion charity.
For further information visit www.foodsafety.asn.au
(-ENDS-)
______________________________________________________________________________
MEDIA INFORMATION: For further information contact Council’s Communications & Marketing Section
on 4977 6803 or [email protected]