Department of Health

Stay safe from food poisoning this summer

22/12/24

While the end of the year is a wonderful time for Victorians to celebrate and share food, it is important to stay vigilant and take the necessary steps to avoid food poisoning even amongst the festivities.

Chief Health Officer Dr Claire Looker is encouraging everyone to stick to safe food practices during the festive season.

"Don't give your loved ones the gift of food poisoning – always practice good food hygiene and enjoy a safe, happy holiday season this year" says Dr Looker.

"It's easy to get distracted when celebrating and forget to put away food – be vigilant of the temperature of left out food and pack away leftovers before they spoil."

Here are some tips to help you keep yourself and your loved ones free of food poisoning:

  • Danger zone: Bacteria that cause food poisoning are most likely to grow on food left at temperatures between 5°C and 60°C.
    • If food has been left out for two hours or less in this temperature range, consume the food or refrigerate it.
    • If food has been left for between two and four hours, consume the food immediately.
    • If it has been left out for longer than four hours, throw it out.
  • Beware high risk foods: Bacteria that cause food poisoning can grow quickly on some popular Christmas foods if they are left out for too long – these include turkey, ham, seafood, cooked rice, and custard. Store leftovers in the fridge when the meal is done, and if the weather is hot you can serve these foods over a bowl of ice.
  • Proper packing of leftovers: Storing leftovers correctly can help reduce bacterial growth – wait for hot food to stop steaming before packing it away in the fridge and put it in shallow dishes or separate smaller portions so it cools faster.
    Defrost dangers: Defrosting food on the bench-top can increase bacterial growth – defrost in the fridge the day before to safely thaw it and never refreeze thawed food.
  • Smart stacking in the fridge: Bacteria can spread from food to food in the fridge – always store raw meat separately and on a lower shelf than cooked and ready to eat foods such as ham and salads.
  • If in doubt, throw it out: If you’re unsure whether a food has spoiled or you are uncertain of the use-by-date, throw it out – you can always get another pudding.

For on the day advice call the Food Safety Hotline on 1300 364 352 or visit the Better Health Channel websiteExternal Link .

Reviewed 22 December 2024

Health.vic

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