It is important to adhere to food safety habits. Photo / Getty
It is important to adhere to food safety habits. Photo / Getty
Christmas is over and the fridge may be stacked with leftovers. But if you're planning to eat them, senior public health officials have a stark warning.
One of the Bay of Plenty's senior medical officers of public health says cases of foodborne illnesses over the summer months are not uncommon.
About 200,000 people across the country are struck down with food poisoning every year, according to the Ministry of Primary Industries.
"Nearly half can be attributed to lax food handling, preparation or storage practices in the home," the Ministry said.
Dr Phil Shoemack, Medical Officer of Health for Toi Te Ora Public Health, said of the thousands who get food poisoning, there may be only one or two who go to their doctor or a hospital emergency department each summer.
"But it's a much bigger problem than most people realise. We all would like to think our food handling and personal hygiene practices are up to scratch.
"However, the reality is that at this time of year when the months are much hotter, foodborne illnesses cases are not uncommon.
"Many cases are caused by unsafe food handling practices in the home. Some bugs that cause food poisoning are more common during these warmer months, with campylobacter being the best example.
"We need to make sure that we don't relax our personal and food hygiene practices over summer."
Campylobacter infection is a type of gastroenteritis (food poisoning) that is mainly spread to humans by eating undercooked contaminated meat.
"Whether you go on a picnic, barbeque or camping trip – you'll be taking your food out of the fridge or freezer. As soon as the food temperature begins to rise, bacteria in the food can also multiply and this could be a risk if eaten.
"Unless perishable food is handled properly, it can cause problems, so keep hot food hot and cold food cold – or don't keep it at all."
Shoemack said dirty barbecues were a "haven for pests" which spread bacteria so it is vital to ensure they were cleaned before use.
"Your hands and any utensils also need to be cleaned thoroughly (wash for 20 seconds, dry for 20 seconds) before and after preparing food."
He said the golden rule for barbecues was that perishable foods should always be refrigerated until needed and never pack warm food into a chilly bin.
"Food cannot cool quickly enough in a chilly bin to prevent bacteria from growing, and cross-contamination from raw to cooked foods is one of the biggest risks."
Shoemack said people and animals could carry and spread the infection even if they did not have symptoms.
Good food hygiene started with "clean hands, clean cooking areas and clean tools".
"Be careful with knives, cutting boards and hands – anything used for raw and cooked foods needs to be cleaned thoroughly when moving from raw to cooked foods."
"When taking food off the barbecue, use a clean plate, not the plate which held raw meat."
Shoemack said when running errands, leave food shopping until last so chilled foods could be packed in a cool bag or chilly bin and refrigerated as fast as possible.
Food Safety Minister Dr Ayesha Verrall is urging people to remember the "clean, cook and chill' food safety rule. Photo / File
Food Safety Minister Dr Ayesha Verrall is also urging people to follow the three C's - "clean, cook and chill" - when handling, cooking and storing raw meats.
She said the Ministry of Primary Industries was launching an awareness campaign around unsafe food handling practices at home.
Verrall said the Government was committed to protecting Kiwis from foodborne illnesses, which can be deadly or create long-term health consequences for more vulnerable people.
"Clean, cool and chill food to keep whānau safe."
The Ministry has also teamed up with MasterChef winning sisters Karena and Kasey Bird to offer extra advice and helpful cooking tips on social media this summer.
Food safety tips
• Wash your hands before preparing food to prevent pathogens from spreading to your food.
• Following the three Cs can help reduce the chances of food poisoning.
• Clean: Wash your hands and clean your cooking tools. Change reuseable dish cloths or sponges regularly.
• Cook: Defrost frozen foods thoroughly, keep raw and cooked foods separate, reheat leftovers until steaming hot.
• Cool hot foods for up to 30 minutes before refrigerating and never leave food at room temperature for more than two hours.
• Take extra care in hot weather as warm moist conditions are the ideal situation for pathogens to multiply quickly and cause food poisoning.
• Know which foods are higher risk. Some foods, like raw meat, seafood, rice, and potato flakes, are more likely to carry harmful bacteria which can thrive if the food is not stored, transported, prepared, or cooked safely.
• Keep your reusable shopping bags clean and separate raw meats, poultry, or fish from your dry goods, produce, and ready-to-eat foods.
Common symptoms and causes
• Nausea or vomiting
• Diarrhoea
• Allergic reactions
• Headache
• Stomach cramps or pains
• Fever or chills
• Muscle or joint aches
• Symptoms may show up in as little as 20 minutes, or they could take several weeks.
