Don't give bacteria a seat at the table this Christmas

Being complacent with food safety could see bacteria become an uninvited guest this Christmas.

With plenty of festive feasts planned across north Queensland, the Townsville Public Health Unit has reminded locals about the importance of food safety.

Director Dr Steven Donohue said the community needed to follow a few simple steps to prevent Christmas-ruining, food-borne illnesses.

“There is not much that can ruin Christmas celebrations and the holidays faster than food poisoning, and we want people to be hyper-aware of how they are storing their food,” Dr Donohue said.

“One of the biggest mistakes we see is people thawing their food out on the kitchen bench.

“You should always leave it in the fridge or put it in the microwave to thaw; otherwise, it becomes a perfect gift for bacteria.”

Dr Donohue said overcrowding the fridge was a common issue during the holidays that often led to unsafe food storage.

“Fill an esky with ice for your drinks to give you more room in the fridge for the food,” he said.

“Fresh food is best not only for taste but also for safety, so use it before the use-by date and make sure you cook all meat, seafood, chicken, and eggs thoroughly.

“Never re-freeze food once it has been thawed, and to avoid cross-contamination, make sure to cover any uncooked meat and keep it separated from ready-to-eat foods.

“If it looks or smells funny, forget it.”

Temperatures are set to soar across the region, and Dr Donohue said it was important to strictly manage how long food was out of the fridge.

“If possible, only put out small amounts of food at a time on the table and top up once it has been eaten,” he said.

“After two hours, put it back in the fridge; at four hours, it’s best to throw it out.

“Any hot foods should be kept above 60°C, and cold food should be stored below 5°C. If you are reheating leftovers, ensure it reaches above 74°C and cook it for more than two minutes.”

Dr Donohue warned that leftovers should be eaten within 24 hours, particularly seafood, dairy, and eggs.

“Food poisoning is serious and can be particularly harmful for young children, pregnant women, and anyone living with a chronic condition,” he said.

“If you are displaying symptoms like frequent vomiting, bloody vomit or stools, diarrhoea for more than three days, or extremely painful abdominal cramping, please seek medical help.”

Food safety tips for a Merry Christmas:
• Always wash your hands.
• Thaw food in the fridge or microwave, not on the benchtop.
• Never refreeze thawed food.
• Cover and separate raw meat from cooked/ready-to-eat foods to prevent cross-contamination.
• Use ice and an esky for your drinks to leave more room in the fridge for food.
• Put food back in the fridge after two hours; throw away after four.
• Keep hot food hot (above 60°C) and cold food cold (below 5°C).
• Reheat leftovers to above 74°C for more than two minutes.
• Eat leftovers within 24 hours (especially seafood, dairy, eggs).