With warm weather and the festive season in full swing, Western Australians are being reminded to take extra care when preparing, cooking and storing food at home, at barbecues and summer gatherings.
WA Health Executive Director of Environmental Health, Jane Cook said summer was a peak time for food poisoning, with cases typically doubling compared with the cooler winter months.
“Summer is a fantastic time to enjoy meals with friends and family, but it’s also when foodborne bacteria thrive,” she said.
“We often see people become ill from eating food that has been left out too long, not cooked properly or contaminated by raw ingredients – especially raw chicken, which is the leading source of Campylobacter infection.”
Symptoms of food poisoning can include nausea, vomiting, diarrhoea, fever, abdominal pain and fatigue, and can be especially distressing for children, older people and those with weakened immune systems.
Ms Cook said it was easy to get distracted when entertaining, particularly when catering for more people than usual.
“You can’t rely on smell or appearance to judge whether food is safe. Bacteria that cause food poisoning often don’t make food look or smell spoiled,” she said.
“To stay well this summer, follow four simple rules – clean, separate, cook and chill.”
WA Health’s key tips to avoid food poisoning this summer:
Clean
- Wash hands with soap and water before and after handling raw meat.
- Clean benches, chopping boards and utensils with hot, soapy water.
Separate
- Keep raw meat, poultry, eggs and seafood separate to prevent cross-contamination.
- Use separate utensils and chopping boards.
- Never wash raw chicken. This spreads bacteria around the kitchen.
Cook
- Cook chicken, eggs, mince and other high-risk foods thoroughly.
- When cooking chicken on the barbecue, ensure juices run clear.
- Use a thermometer if possible – aim for at least 75°C in the thickest part.
- Always follow cooking instructions on packaged foods.
Chill
- Refrigerate perishable foods below 5°C.
- Throw out food left out of the fridge for more than four hours.
- When travelling or picnicking, use an esky with ice or ice bricks to keep food cold.
Ms Cook said anyone feeling unwell should avoid preparing food for others until fully recovered.
“Food poisoning is mainly caused by home-prepared meals, but can also be from takeaways and restaurants,” she said.
“Anyone who believes they became ill from food eaten outside the home should contact their local government environmental health officer.”
For more information on safe food handling this summer, visit HealthyWA.
ENDS
Media contact:
WA Health Media
T: (08) 9222 4333
E: media@health.wa.gov.au