Preventing Food Poisoning

There are some 4.5 million cases of food poisoning a year in the UK, partly owing to increased reliance on takeaways and convenience food. The World Health Organisation (WHO) has identified four main causes of food poisoning:

• cross-contamination between raw and cooked foods
• not having sufficiently high standards of hygiene in handling and preparing food
• not cooking or reheating food thoroughly enough
• preparing food several hours before it is needed and leaving it in a warm place

At home, all of these are easy to avoid.

Keeping the Kitchen Clean

• Clean the inside of the refrigerator and freezer regularly.
• Keep worktops scrupulously clean.

Buying and Preparing Food

• Always buy pasteurized dairy products, such as milk and cheese. Vulnerable groups (the very young, the elderly, pregnant women, and anyone who is ill) should also avoid unpasteurized juices.
• All animals, including dogs, cats, birds, and especially reptiles, can harbour germs which could contaminate food. Keep them away from food preparation areas.
• Wash your hands with hot water and soap before preparing food. Wash them again if you stop cooking to change a baby's nappy, use the toilet, or if you touch a household pet. Always wash hands after handling raw meat.
• Fruits and vegetables that are to be eaten raw should be washed and/or scrubbed well and rinsed under running water.

Storing Food

• Read and follow the storage instructions on products. Avoid food that is past its 'best before' date, especially if it contains meat or fish.
• Cooked foods are easily contaminated by contact with raw meat - keep them separate at all times. - Store raw meat at the bottom of the fridge, so that juices can't drip on to cooked foods. Use different chopping boards and knives for raw meat, and wash thoroughly in hot soapy water between uses.
• Store food in closed containers to protect it from contamination by rodents or insects.
• If you need to cook in advance, or keep leftovers, store the cooked food either above 60°C or below 10°C. This is vital if the food is to be kept for more than four to five hours, because microbes can thrive in warm food over this length of time. Baby food ideally should not be stored at all unless frozen immediately.
• No food, whether perishables, prepared dishes, or leftovers, should stay out of the fridge for more than two hours.
• Reheat food thoroughly, until steaming hot right through, and until liquids boil. This is the best protection against food poisoning, since although proper storage slows bacterial growth, only thorough cooking destroys the organisms.

Cooking and Eating Food

• Always cook food thoroughly, especially poultry, meat, and eggs. Check that meat juices run clear and eggs are set. Defrost meat, poultry, and fish completely before cooking.
• Eat foods while still piping hot. If allowed to cool to room temperature, they provide the perfect environment for bacteria to multiply.