Avoid food poisoning this summer by following a few simple tips

Summer is the time when Northlanders traditionally break out the barbecue, hit the beach and enjoy fresh shellfish. Unfortunately, if food is not prepared carefully, it can also be the time when people are hit by nasty stomach bugs caused by food poisoning.
Northland District Health Board's health protection staff have some seasonal advice to help avoid being hit by food-borne illness this summer.

They are reminding people of the four simple guidelines for keeping food safe, whether eating at home, having a barbecue or enjoying a picnic: CLEAN - COOK - COVER - CHILL.

Neil Silver, Food Safety Coordinator, said: "Food prepared under unsafe food handling practices at home has been identified as a major source of food-borne illness in Northland. The harmful bacteria that cause food poisoning, such as campylobacter and salmonella, can multiply very fast on food in warm, moist conditions.

"Fortunately, food poisoning is completely preventable. Handling food carefully can stop the bacteria from causing illness. These bacteria thrive at room temperature, so food should be kept very cold or very hot."

The guidelines from the New Zealand Foodsafe Partnership, which includes Northland DHB, are simple and straightforward.



CLEAN:

· Always wash your hands with soap and dry with a clean towel before handling food, after handling raw meat
  and poultry, and after going to the toilet.

· Wash knives and utensils and scrub chopping boards before preparation of raw and cooked foods.

· Keep your fridge clean.



COOK:

· Frozen foods should be thoroughly defrosted before cooking.

· Cook chicken, minced meat and sausages until the juice runs clear, whether you're cooking on the BBQ
  or in the kitchen.

· Precooking before barbecuing will help you ensure that these meats are thoroughly cooked to destroy any
  harmful bacteria.

· Don't put cooked meat back on the same plate that held the raw meat.

· Cool the covered hot foods no longer than two hours before refrigerating.

· Reheat any leftovers until they're steaming hot all the way through.


COVER:

· Keep all foods under clean cover, in the fridge, in the cupboard and outdoors.

· Keep raw meat and poultry covered and away from other foods.

· Store raw meat and poultry in the bottom of the fridge so they don't drip onto other foods.

· When you're cooking outdoors, keep all food covered until ready to cook or eat.


CHILL:

· Use a thermometer to make sure the temperature in your fridge is between 0 and 4 degrees Celsius.

· Use a chilly bin to keep food cold when taking it home from the supermarket.

· Keep all perishable foods in the fridge until you're ready to use them.

· When picnicking, keep food cool by using frozen chilly pads, and discard any perishable food that has been
  unrefrigerated for more than an hour during high summer temperatures.

· Marinate food in the fridge, not on the bench.


While these guidelines apply to all foods, extra care should be taken with shellfish, which can be affected by toxic algae blooms. Consuming shellfish with toxins is dangerous and can have serious consequences.

Cooking will not destroy toxins, and poisonous shellfish look the same as non-poisonous ones. The public are advised to be cautious when collecting shellfish and to watch out for warning signs on beaches and public notifications via local newspapers and radio.

If you are a visitor to the area, check with locals before collecting, and if you are offered shellfish, check their source.

Anyone who experiences numbness, headaches, dizziness or difficulty breathing after consuming shellfish should treat this seriously and contact their doctor or dial 111 for emergency assistance.



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For further information, please contact:

Clare Blackburn, Communications Manager

Northland District Health Board

Phone (09) 430 4101 ext 3315