Thanksgiving is a day filled with delicious meals and cherished moments with loved ones. As the holiday winds down, the attention shifts to a beloved tradition: enjoying leftovers. To make the most of your Thanksgiving feast and ensure your leftovers remain safe, follow these food safety guidelines from the U.S. Department of Agriculture (USDA). 1. Storing Leftovers Safely Proper storage is essential to keep your leftovers fresh and safe to eat. 2. Shelf Life of Leftovers To help track freshness, consider using the USDA’s FoodKeeper app, which offers storage guidelines and reminders for over 600 food items. 3. Reheating Leftovers […]

Cooking for elderly loved ones in aged care facilities is a thoughtful gesture, often bringing comfort with familiar and culturally specific meals. However, older adults are more susceptible to foodborne illnesses due to weakened immune systems and other age-related factors. When preparing food for the elderly, especially those in aged care homes, it is crucial to follow strict food safety guidelines to ensure that your kind gesture doesn’t inadvertently make someone sick. Here’s what you need to know about food safety for aged care residents: Why Food Safety Matters for the Elderly As we age, our immune systems weaken, and […]

Hand hygiene plays a crucial role in safeguarding public health, especially when it comes to food preparation and handling. Unclean hands can transfer harmful bacteria and viruses to food, leading to food poisoning and other illnesses. This article highlights the critical role of proper handwashing in preventing foodborne illnesses, along with step-by-step guidelines for effective hand hygiene. Why Handwashing Matters Everyday activities expose our hands to countless microorganisms, many of which can cause illness. When food handlers neglect to wash their hands or fail to do so correctly, they risk contaminating the food supply. This increases the likelihood of spreading […]

Food safety is essential in preventing foodborne illnesses, and one key concept to be aware of is the “Temperature Danger Zone.” This is the temperature range between 5°C and 60°C, where harmful bacteria that cause food poisoning can grow rapidly. Proper food handling, including keeping cold foods cold and hot foods hot, is vital for maintaining food safety and avoiding contamination. Below is a detailed guide to help you keep food safe from the dangers of bacteria growth. What is the Temperature Danger Zone? The Temperature Danger Zone is the range between 5°C and 60°C. Within this range, food poisoning […]

Packing a lunch for yourself or your child is a practical and cost-effective choice that promotes healthy eating. However, maintaining food safety is crucial, especially since bacteria can proliferate rapidly under certain conditions. This is particularly important in hot weather and with foods such as salads and cold meats. Here’s a comprehensive guide to ensure your packed lunches are safe and nutritious. 1. Choosing Low-Risk Foods When selecting foods for lunches, prioritize those that are less likely to cause foodborne illness. Opt for: 2. Choosing the Right Lunchbox The lunchbox you choose plays a vital role in keeping food safe. […]

Salt, also known as sodium chloride (NaCl), is a chemical compound composed of two elements: sodium (Na) and chlorine (Cl). For thousands of years, it has been used in food preparation, both to enhance flavor and as a method of preservation. Salt’s ability to prevent spoilage by inhibiting bacterial growth made it a critical ingredient long before modern refrigeration. While salt is essential for bodily functions such as nerve transmission and muscle contraction, excessive consumption of sodium, primarily from salt, has been linked to negative health outcomes. High sodium intake is a significant risk factor for elevated blood pressure (hypertension), […]

Introduction to Food Allergies Food allergies are an immune system response to certain foods, which the body mistakenly identifies as harmful. This response can vary from mild symptoms to life-threatening reactions, known as anaphylaxis. Recognizing and understanding food allergies is crucial for both consumers and food service providers to prevent severe allergic reactions. Common Food Allergens The most prevalent food allergens include: These allergens must be clearly declared on food packaging whenever they are present as ingredients or components, regardless of the amount. Proper labelling is essential to protect those with allergies and ensure they can make informed food choices. […]

In a world where food security and nutrition are crucial for public health, fortification plays a significant role in ensuring that the population receives essential vitamins and minerals. Fortification is the practice of deliberately increasing the content of one or more micronutrients—such as vitamins and minerals—in a food or condiment to improve the nutritional quality of the food supply. This practice not only enhances the nutritional content of staple foods but also helps restore micronutrient levels that may be lost during food processing. Why is Food Fortification Important? Food fortification is a critical intervention aimed at preventing and controlling micronutrient […]

As people age, their bodies undergo various physiological changes that increase their vulnerability to foodborne illnesses. These changes include a weakened immune system, reduced stomach acid production, slower digestive transit time, underlying health conditions, and alterations in nutrient absorption. Consequently, older adults are more susceptible to harmful microorganisms in food and are more likely to experience severe complications from food poisoning compared to younger, healthier individuals. Ensuring the safety of food for older adults is crucial for their overall health and well-being. Here are comprehensive guidelines for preparing, consuming, and providing food safely for older adults. Preparing Food at Home […]

Pregnancy is a crucial time for both the mother and the developing baby, making it essential to maintain a balanced and nutritious diet. A healthy diet not only supports the baby’s growth and development but also helps the mother stay healthy and energized. While it’s ideal to start eating well before conception, it’s never too late to begin. Here’s a detailed guide on what to include in your diet during pregnancy and what to avoid. Essential Nutrients During Pregnancy During pregnancy, the need for certain nutrients increases, although the requirement for additional kilojoules (calories) is relatively small. Key nutrients to […]

In the world of packaged foods, a small set of numbers and words can hold significant importance: ‘Use-By’ and ‘Best-Before’ dates. These labels serve as guides for consumers, offering insights into the freshness, quality, and safety of the products they purchase. Let’s unravel the mystery behind these dates and explore how consumers can make the most of this information. Understanding ‘Best-Before’ Dates: Most packaged foods with a shelf life of less than 2 years are adorned with either a ‘Best-Before’ or ‘Use-By’ date. The ‘Best-Before’ date is not a strict deadline; instead, it signifies the period during which the product […]

In the realm of culinary exploration, the joy of savoring a delightful meal can sometimes be accompanied by the unexpected specter of food poisoning myths. While many consider themselves well-versed in the dos and don’ts of food safety, it’s time to unravel some common misconceptions that might be lurking in our kitchens.in us on a journey to dispel these myths, from the timing of food poisoning to the perceived safety of homemade delicacies. Let’s navigate the culinary landscape armed with facts, ensuring that our gastronomic adventures are not only delicious but also safe and myth-free:

Chicken is a beloved and convenient meal, capturing the hearts and taste buds of over 8 out of 10 cooks in Australia. However, the popularity of poultry, which includes not only chicken but also turkey, duck, quail, squab, geese, pheasants, and guinea fowl, comes with the responsibility of handling and cooking it safely. Poultry is prone to contamination by food poisoning bacteria, making it imperative to follow stringent food safety measures. Handling Poultry Correctly: To minimize the risk of cross-contamination and ensure a safe cooking environment, here are essential tips for handling poultry: Research Findings: A national survey conducted by […]

By Sheba Sunny Marottickal Healthy eating has received more media attention over the past ten years, and tales concerning itscost are also on the rise, both of which have an effect on the public’s perspective. While it hasbeen established that organic ingredients and gluten-free foods are more expensive, customerstend to apply this mental model to a wide variety of goods, which could cause them to overlookhealthier options or overpay for them due to an incorrect price bias. Less healthy foods aretypically less expensive, according to several research comparing the cost per calorie of foods,however these studies don’t fully explain the […]

Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning. There are over 200 known diseases that can be transmitted by food. Bacteria or viruses are the main cause of food poisoning.

Food Poisoning is a growing public health problem causes considerable socio-economic impact on cost and work load of health care systems, loss of productivity and harming tourism and trade. The burden of foodborne diseases to public health and welfare and to economies has often been underestimated due to underreporting and difficulty to establish causal relationships between food contamination and resulting illness or death. It is estimated that, every year 220 million children contract diarrhoeal diseases and 96 000 die. Unsafe food creates a vicious cycle of diarrhoea and malnutrition, threatening the nutritional status of the most vulnerable. According to Food and […]

Food poisoning is caused by consuming food products contaminated with germs. Some bacteria produce toxins that result in food poisoning when ingested. However, it is often the presence of particular bacteria or viruses that cause our own immune systems to produce harmful toxins. These are meant to destroy the bacteria but sometimes are harmful to us. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked. Food poisoning symptoms, which can start within hours of eating contaminated food, often include nausea, vomiting or […]

If you get food poisoning seek urgent medical attention. Food Poisoning can be serious for vulnerable population such as young children, elderly and people of all ages with some other health issues. If you are feeling unwell visit your doctor. Some food poisonings are life threatening and early diagnosis can help to avoid severe consequences If two or more people affects food poisoning from a food service or home kitchen prepared food, then it is considered as foodborne outbreak Report to nearest   health care service or GP and also contact your local food enforcement office and report the illness. Sometimes […]

Food poisoning is usually happening as result of poor hygiene and wrong food handling practice – the people preparing the food have not washed their hands well enough or have an infection they pass on. It can also occur when the food has not been prepared properly – it is not cooked enough or not stored at the right temperature. Some food poisoning caused by contamination caused by manufacturing process of food products or contamination from ingredients they received for processing food products. However, most food industries and food regulators implemented robust food safety management system for this process However, consumer negligence, lack […]

If you experience any of the following signs or symptoms, seek medical attention. Frequent episodes of vomiting and inability to keep liquids down Bloody vomit or stools Diarrhea for more than three days Extreme pain or severe abdominal cramping An oral temperature higher than 100.4 F (38 C) Signs or symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or light-headedness Neurological symptoms such as blurry vision, muscle weakness and tingling in the arms

Handwashing is one of the most important things you can do to prevent food poisoning when preparing food for yourself or loved ones. Your hands can spread germs in the kitchen. Some of these germs, like Salmonella, can make you very sick. Washing your hands frequently with soap and water is an easy way to prevent germs from spreading around your kitchen and to other foods. Handwashing is especially important during some key times when germs can spread easily: Before, during, and after preparing any food. After handling uncooked meat, poultry, seafood, flour, or eggs. Before and after using gloves to prevent germs from spreading to your food and your […]

What is cross contamination and how to prevent? Cross contamination occurs when bacteria and viruses are transferred from a contaminated food or surface such as a chopping board and utensils to other food. For example, it can happen when bacteria from the surface of raw meat, poultry, seafood and raw vegetables (such as unwashed potatoes and other root vegetables), are transferred onto ready to eat foods, such as leaf and vegetable salads, rice or pasta salads, cooked meats, poultry, seafood or even fruit. The bacteria on the raw food are killed when the food is cooked, but the ready to […]

Storing perishable foods and food ingredients in the fridge or freezer is primarily to prevent food poisoning or to slow down spoilage and loss of food quality. At 5°C or colder and at freezing temperatures many bacteria that cause food poisoning and food spoilage either don’t grow or their growth may be slowed down. Remember though that there is a limit to how long food can be refrigerated as it will eventually spoil and the quality deteriorate and some food poisoning bacteria such as Listeria monocytogenes can grow and cause infection (see Advice on Listeria [external link]). Frozen food can be kept safely for longer […]

When freezing food, avoid freezing large amounts at a time. It’s better to split it into smaller quantities in separate containers. This also means you can defrost only the quantity you need. When freezing food you’ve just bought, place it in freezer bags to maintain quality. You don’t need to unwrap pre-packaged raw meat on trays, just put it in a freezer bag. This will help minimise cross contamination in your kitchen. Tie the bag after squeezing out as much air as possible, label and date. If you are freezing cooked food or leftovers, the most important thing is to […]

There are some clues when your fridge is having trouble coping. If the motor stays on most of the time, or if your milk, cottage cheese, meat (particularly mincemeat) or other perishables are going off quicker than they should, then this is a sign that your fridge is struggling and needs maintenance and/or adjustment If you lose power while you stored food in Fridge and Freezer When there is a power outage you need to take extra measures to reduce the risk of food-related illness. It is important to record the time the power went off. When a power cut is […]

Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis. Food allergy affects an estimated 8% of children under age 5 and up to 4% of adults. While there’s no cure, some children outgrow their food allergies as they get older. It’s easy to confuse a food allergy with a much more common reaction known as […]

In children, the most common allergies are to cow’s milk and egg, followed by soy, peanuts, tree nuts and wheat. The majority of children will lose their allergies by age three to five years. But allergies to peanuts, tree nuts, fish and shell fish are generally prolonged, which is why these four allergies are the most common amongst adolescents and adults. Here are some tips to help you support your child with a food allergy: Avoid spreading food that is not safe for your child to eat by washing your hands and your child’s hands with soap and water before handling […]

What is a food intolerance?   Food intolerance is used to describe many different conditions, where food causes unpleasant symptoms. It can happen each time that food is eaten, but are not a food allergy. A food intolerance is different from food allergy. Intolerances are not caused by the immune system and do not have the risk of a severe and potentially life-threatening allergic reaction (anaphylaxis).   How common is food intolerance? There are many different types of food intolerances which more commonly affect people than a food allergy. It is important to understand that not all reactions to food are because of a food allergy.   […]

This is a common disorder arising from an inability to digest lactose (milk sugar) because of low levels of the enzyme lactase. Lactose is the main sugar in milk and milk products from mammals (e.g. humans, cows, goats). Lactose is digested by the enzyme lactase in the small intestine of the gut. If lactase activity is low, undigested lactose passes into the colon (large intestine), where it can cause symptoms of lactose intolerance. Lactose intolerance is often confused with milk allergy, but it is NOT an allergy.   The symptoms of lactose intolerance are:   Diarrhoea   Bloating   Flatulence (wind)   Abdominal pain or discomfort   […]

What is the difference between food allergy and food intolerance?   Food allergy Food intolerance Description If you have a food allergy, it means your immune system reacts to a harmless food as if it’s toxic. Your body triggers an allergic reaction.  A food intolerance is a bad reaction to something you’ve eaten that does not involve your immune system.  Symptoms Symptoms of a food allergy usually develop a few seconds or minutes after eating the food. These may include: tingling or itching in your mouth itchy red rash  swelling of the face, mouth, throat or other areas of your body difficulty swallowing wheezing […]

There are some things you can do that may help prevent your child developing a food allergy. These include:  if you are pregnant or breastfeeding, include foods (the ones that can cause allergic reactions) in what you regularly eat  breastfeed if you can   introduce solid food at around 6 months of age  give your child to a variety of foods to eat see your doctor if your child has a reaction to a food.   1. Include allergenic foods in your diet Pregnant and breastfeeding mothers should eat a healthy, balanced diet, including allergenic foods. Cutting allergenic foods out will not prevent food allergy in your infant. […]

What causes lactose intolerance?   Lactose intolerance is often a temporary condition that can occur after a bout of gastroenteritis (stomach bug) or alongside undiagnosed coeliac disease. It can also occur in the first few months of life until the levels of lactase have become fully established (developmental lactase deficiency).   Who is affected by lactose intolerance?   Certain populations, particularly Asian and African people, suffer from a genetic form of lactose intolerance where there is a gradual loss of ability to produce lactase over time (primary lactose intolerance). Primary lactose intolerance tends to be a condition seen in older children and adults – […]

Consumer uncertainty about the meaning of the dates that appear on the labels of packaged foods is believed to contribute to about 20 percent of food waste in the home . That’s not surprising when you consider the variety of terms used with date labels, such as “use before,” “sell by,” “expires on,” and many more. Manufacturers generally apply date labels at their own discretion and for a variety of reasons. The most common is to inform consumers and retailers of the date up to which they can expect the food to retain its desired quality and flavour. The key […]

Food businesses must ensure that all food received and stored in the food business is checked for best before and expiry dates. It is essential that food is not only handled and stored properly, but also used within the proper time frame. Food should be stored using the First In, First Out (FIFO) method. The practices under this method include: ensuring items that are received first are used first moving items nearing their expiration date to the front of the shelves clearly labelling and dating containers if food items are not stored in their original packaging checking best before and […]

Covid 19, unpredicted climate changes, conflicts among countries are all leading to increase in global price and shortage of food and other essentials. Each one of us are trying to reduce the expenses in our daily life. Cutting back on things are first thing which comes to our minds, which is of course essential but that does not mean we have to compromise on a healthy and nutritious diet. Being a responsible shopper and trying to save money not only reduces wastage of food but also reduces the pressure on our natural resources and ensures access of food to all […]

Minimise food waste while focusing on food safety You can help reduce food waste by: keeping track of “use by” and “best before” dates on food Always store your excess cooked food/ fruits/veggies/open sauces/juices in the fridge( short term)/freezer( long term) Keep cheese tightly wrapped Keep potatoes and onion  separate Always  store  and cook the packed food products as per instructions given in the package Keep your bananas out of the fridge and away from other fruits due to ethylene gas from bananas can quickly ripen other fruits. Take extra care to your fruits and vegetables to keep in a right […]