Take simple steps to avoid food poisoning
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East Lindsey residents are being reminding about the importance of good food hygiene in the home as Food Safety Week 2010 gets underway (June 7 to 13). This is particularly important during the summer months, when levels of food poisoning soar. There are around 120,000 extra cases of illness recorded across the UK when the weather is warmest.
The District Council’s Portfolio Holder for Health, Councillor Sandra Harrison, said: "Each year, as the weather becomes warmer and the barbeques come out, the number of cases of food poisoning increase dramatically.
"Working with the Food Standards Agency, we are raising awareness of simple food hygiene measures to help reduce the number of cases of food poisoning in our District and ensure people living in and visiting our area have a safe and enjoyable summer.
"Although we should not worry unduly about food poisoning; there are some simple common sense steps we can take to avoid the risk. Following the guidance for storing, handling and cooking food properly will minimise the risk of us becoming ill.
The Food Standards Agency (FSA) advises that following simple principles will help people to keep food safe.
Bob Martin, a food safety expert at the Food Standards Agency, explained:
"Proper cooking will kill food bugs. It's especially important to make sure poultry, pork, burgers and sausages are cooked all the way through. If there's any pink meat or the juices have any pink or red in them, germs could be lurking! Check your food is steaming hot all the way through before serving.
"Avoiding cross-contamination is also extremely important, that is preventing bacteria from spreading between foods and from contaminated surfaces or utensils. Make sure you store raw meat covered and at the bottom of the fridge, below and away from ready-to-eat food. Never use the same chopping board for raw meat and ready-to-eat foods without washing the board and knife thoroughly first."
The FSA also highlights that clean hands in the kitchen are vital in the fight against food poisoning; while food must also be kept at the right temperature. Food that needs to be chilled should be kept in the fridge, and check that it’s running at the right temperature - between 0° C and 5° C. Storage above this range can allow bacteria to grow or harmful toxins to form. Also, on a picnic, don't take food out of the fridge until the last minute and use a cool bag to keep it chilled until ready to eat.
For more advice on food safety go to www.eatwell.gov.uk/keepingfoodsafe
