This time of year, most fridges are stocked up with food and drinks to share with family
and friends. Let’s not make ourselves and our guests sick by getting things wrong when
preparing and serving food.
As the weather warms up, so does the environment for micro-organisms in foods,
potentially allowing them to multiply faster to hazardous levels. So put the drinks on
ice and keep the fridge for the food.
But what are some of those food safety myths we’ve long come to believe that aren’t
actually true?
From a safety point of view, it is fine to refreeze defrosted meat or chicken or any
frozen food as long as it was defrosted in a fridge running at 5°C or below. Some
quality may be lost by defrosting then refreezing foods as the cells break down a little
and the food can become slightly watery.
Another option is to cook the defrosted food and then divide into small portions and
refreeze once it has stopped steaming. Steam in a closed container leads to
condensation, which can result in pools of water forming. This, combined with the
nutrients in the food, creates the perfect environment for microbial growth. So it’s
always best to wait about 30 minutes before refrigerating or freezing hot food.
Plan ahead so food can be defrosted in the fridge, especially with large items such as a
frozen turkey or roll of meat. If left on the bench, the external surface could be at
room temperature and micro-organisms could be growing rapidly while the centre of the
piece is still frozen!
It is not a good idea to wash meats and poultry when preparing for cooking. Splashing
water that might contain potentially hazardous bacteria around the kitchen can create
more of a hazard if those bacteria are splashed onto ready-to-eat foods or food
preparation surfaces.
It is, however, a good idea to wash fruits and vegetables before preparing and serving,
especially if they’re grown near or in the ground as they may carry some dirt and
therefore micro-organisms.
This applies particularly to foods that will be prepared and eaten without further
cooking. Consuming foods raw that traditionally have been eaten cooked or otherwise
processed to kill pathogenic micro-organisms (potentially deadly to humans) might
increase the risk of food poisoning.
Fruit, salad, vegetables and other ready-to-eat foods should be prepared separately,
away from raw meat, chicken, seafood and other foods that need cooking.
It’s not OK to leave perishable food out for an extended time or overnight before
putting it in the fridge.
Micro-organisms can grow rapidly in food at temperatures between 5° and 60°C.
Temperature control is the simplest and most effective way of controlling the growth of
bacteria. Perishable food should spend as little time as possible in the 5-60°C danger
zone. If food is left in the danger zone, be aware it is potentially unsafe to eat.
Hot leftovers, and any other leftovers for that matter, should go into the fridge once
they have stopped steaming to reduce condensation, within about 30 minutes.
Large portions of hot food will cool faster if broken down into smaller amounts in
shallow containers. It is possible that hot food such as stews or soup left in a bulky
container, say a two-litre mixing bowl (versus a shallow tray), in the fridge can take
nearly 24 hours to cool to the safe zone of less than 5°C.
This is definitely not always true. Spoilage bacteria, yeasts and moulds are the usual
culprits for making food smell off or go slimy and these may not make you sick, although
it is always advisable not to consume spoiled food.
Pathogenic bacteria can grow in food and not cause any obvious changes to the food, so
the best option is to inhibit pathogen growth by refrigerating foods.
Adding oil to foods will not necessarily kill bugs lurking in your food. The opposite is
true for many products in oil if anaerobic micro-organisms, such as Clostridium
botulinum (botulism), are present in the food. A lack of oxygen provides perfect
conditions for their growth.
Outbreaks of botulism arising from consumption of vegetables in oil – including garlic,
olives, mushrooms, beans and hot peppers – have mostly been attributed to the products
not being properly prepared.
Vegetables in oil can be made safely. In 1991, Australian regulations stipulated that
this class of product (vegetables in oil) can be safely made if the pH (a measure of
acid) is less than 4.6. Foods with a pH below 4.6 do not in general support the growth
of food-poisoning bacteria including botulism. So if you are looking to buy frozen meat visit
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