Food Standards Agency
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Listen to this siteMonday 20 August 2001
The Food Standards Agency Wales is warning picnic and barbecue enthusiasts that they are more likely to risk food poisoning from the end of May. This coincides with an increase in outdoor eating, changes in eating habits for the summer and the start of the holiday season.
The warning comes in time for the Whitsun bank holiday weekend, and the FSA is urging the public to take simple precautions to avoid food poisoning.
Even though it is generally recognised that cases of food related illnesses are greatly under reported, there were more than 4,600 notified cases of food poisoning in Wales last year. In January 2000, some 242 cases were reported but this figure rose to 427 in May, peaking at 546 in August.
Figures show that the incidence of Campylobacter poisoning - one of the bugs most likely to make people ill - also peaked between May and September last year. 321 cases were reported in Wales in May last year and 370 in August, compared with an average of 219 between January and March.
Campylobacter can be found in poultry, raw or undercooked meat, unpasteurised milk, untreated water and domestic pets. Individuals infected by the bug experience stomach cramps, severe diarrhoea and feel generally unwell.
A combination of poor hygiene practices when preparing food and warmer weather also create ideal conditions for many food bugs to multiply and make people ill. Poor hygiene can lead to them spreading from person to person.
1st Floor, Southgate House,
Wood Street,
Cardiff CF10 1EW
Telephone: 029 20 678915
Fax: 029 20 678918/9
Email: kathryn.corcoran@foodstandards.gsi.gov.uk
The FSA has identified barbecues and other forms of outdoor eating as representing a particular risk. FSA Advisory Committee for Wales member, broadcaster and chef Gilli Davies says:
"Its not surprising we see a rise in food related illnesses at this time of the year. Many harmful bacteria grow in warmer conditions, turning our food into a potential health hazard. Summer is also the time when cooking and eating habits change with more picnics and barbecues being held.
"Barbecues can be a particular problem because of the way raw meat is stored before and after it is cooked. It is also difficult to tell when meat is cooked properly, as it tends to brown quickly on the outside without cooking on the inside.
"Good preparation, prevention and cleanliness is what's needed. Simple measures like thawing meat thoroughly and cooking it until the juices run clear go a long way towards cutting down the risks."
The Agency is issuing advice on how to reduce risks from food prepared outdoors. Top tips for food safety include:
-Always wash your hands thoroughly before preparing food and after touching raw meat ;
-Keep and prepare raw meats separately from other foods, even when cooking, to avoid cross contamination;
-Use separate utensils for raw and cooked meat;
-Cook all meat and meat products until they are piping hot throughout, and turn the food regularly as it cooks to avoid charring on one side and undercooking on another;
-Keep hot foods hot and cold foods cold until it's time to eat them ; don't leave them standing around.
The FSA aims to reduce food borne disease by 20% over the next five years. Further information and advice can be found on the agency?s web site at www.foodstandards.gov.uk
News contact: Kathryn Corcoran (029) 20 678915
NOTE TO EDITORS
A summer eating advice sheet is attached below
Advice from the Food Standards Agency on summer eating
Warmer weather means that people will be thinking about eating more salads and cooking outdoors on barbecues, for picnics and at campsites. The warmer temperatures are also ideal for bacteria to multiply and cause food poisoning.
People eating and those catering at summer events are reminded of the need to observe good food hygiene so that food can be prepared and consumed safely.
Barbecues
Raw meats such as burgers, sausages and chicken can carry food poisoning organisms. If raw meats aren?t cooked properly, or if raw meats come into contact with food or surfaces and equipment used to prepare other food that won?t be cooked, you risk causing illness.
Barbecues can be very different in how well they cook. Some barbecues are too hot in parts and not hot enough in others. By moving food around on the barbecue and turning regularly, you can avoid over-charring the outside and ensure the inside is not under-cooked. Barbecued meats should always be served piping hot throughout.
A brown or charred appearance does not mean meat is cooked right through. Thicker meat products such as "quarter pounders" easily appear cooked and char on the outside before they are cooked throughout. Raw meats should be heated to a minimum of 70¿ C for 2 minutes all the way through. When meats are cooked there should be pinkness inside and the juices should run clear.
You can cook meat and chicken at home, transport it chilled, and finish the cooking on the barbecue. However, you should never part-cook on a barbecue and finish cooking later.
You can reduce the risk of food poisoning by:
Preparing well
Always wash your hands thoroughly -before preparing food, after touching raw meat and before eating.
Make sure all work surfaces, cooking and eating utensils are spotlessly clean before use.
Keep pets away from food, dishes and preparation surfaces.
Light the barbecue well in advance, making sure you use enough charcoal. Wait until it is glowing red (with a powdery grey surface) before starting to cook.
Ensure raw meat is completely defrosted in the fridge or a microwave before barbecuing so that it cooks more evenly, unless the cooking instructions state otherwise.
Storing safely
Always keep cold food cold and hot foods hot to stop bacteria multiplying ? don?t leave them standing around.
Keep raw meats in a separate container to prevent contaminating other foods.
At the barbecue, only remove the lid of the insulated container when essential and only take out the quantity of meat that will fit on the barbecue.
Keep serving bowls covered to protect from dust and insects.
Cooking thoroughly
Make sure that you follow any cooking instructions provided.
Turn food regularly and make sure that burgers, sausages and chicken are cooked until there is no pinkness inside and the juices run clear.
Serve barbecued meat piping hot throughout.
Observing good hygiene
Always keep raw meats separate from other food even when cooking.
Always use separate utensils for transferring the raw meat and the cooked meat.
Never put cooked food on plates that held raw meat.
Clean all cooking and eating utensils and work surfaces after use.
Throw away barbecued food left out for more than two hours in very hot weather.
Fruit, vegetables and salads
Fruit and vegetables are an important part of a healthy balanced diet and people should eat fruit and vegetables on a regular basis. Although outbreaks of illness linked to fresh foods are not common, care should still be taken to wash fruit and vegetables thoroughly before eating them raw.
Vegetables and salad items should be washed carefully to remove any soil and dirt, which can carry bacteria and other bugs. Soil should also be washed from hands, kitchen surfaces and other kitchen utensils.
-Some types of foods can be more difficult to prepare (e.g. lettuces) and it will take longer to clean them thoroughly.
-Appearances can also deceive. The inside of an iceberg lettuce may seem clean but the leaves should still be separated and washed before they are eaten.
ENDS
1st Floor, Southgate House,
Wood Street,
Cardiff CF10 1EW
Telephone: 029 20 678915
Fax: 029 20 678918/9
Email:
kathryn.corcoran@foodstandards.gsi.gov.uk
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