Save Your Family From Food Poisoning This Summer

National research released recently has shown almost 70% of Australians didn't know how cold or how hot food should be kept to keep it safe to avoid food poisoning.

It is estimated that each year over four million Australians get sick from eating contaminated food. A number of factors are responsible for this, people eating a wider variety of food and more high-risk food, certain bacteria changing and in some cases becoming more virulent, and cooking techniques such as microwaving requiring new skills, people need to know more about how to handle food safely.

Australia has one of the safest food supplies in the world however results show an alarming lack of knowledge about food safety issues among consumers. The Food Safety Information Council - Food Safety Week 19-25 November has the theme 'Chill out this summer' and is aiming to help people get to know their fridges.

Here's a few tips to help you get to know your fridge better:

1. The temperature of the fridge should be kept below 5 degrees Celsius. Above this temperature, the beer may come out cold, but the temperature may not be cold enough to keep food out of the temperature danger zone where food poisoning bacteria can multiply rapidly on the food.
2. Use a fridge thermometer, check it often and if it shows the fridge temperature is above 5 degrees Celsius, adjust the setting to lower the temperature.
3. Don't keep newly bought poultry or meat in the refrigerator for more than 2 days.
4. Refrigerate leftovers ASAP and eat them within 3 days.
5. Don't overstuff your fridge; it prevents air circulation.

Knowing how long common foods can be refrigerated and frozen can also help reduce the risk of food poisoning. The following table indicates the approximate length of time various foods can be safely stored in a fridge or freezer.

Source: University of Florida, Institute of Food and Agricultural Sciences

Last updated: April 2nd, 2002