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Food poisoning's no yolk

Published 7 November 2016
It’s currently Australian Food Safety Week and here at the City of Playford, we want to ensure you’re not one of the 4.

It’s currently Australian Food Safety Week and here at the City of Playford, we want to ensure you’re not one of the 4.1 million Aussies who suffer food poisoning each year. Food safety should always come first when deciding whether to have the chicken or the egg. Even at this important time, US presidential candidate Hillary Clinton is worried about food safety. Here she’s engaged in egg quality control. Eggs are among a group of food Australia’s Food Safety Information Council regard as risky. This group of foods also includes unpasteurised milk, raw eggs, bean/seed sprouts, frozen berries and lettuce.Raw foods can get contaminated with bacteria and viruses in many ways.These include:

from food handlers’ unwashed hands,

from the soil, compost or dirty irrigation water used to grow the food,

from food producing animals, from dirty kitchen equipment and by contact with other contaminated food.

Cooking the food usually kills any bacteria or viruses, so there is more of a food poisoning risk from eating some raw foods.

You don’t want a rogue chicken meal leaving you battling afterwards.

So, make sure you cook your chook properly. Follow these five tips to ensure Homer doesn’t need to rush you to the hospital with salmonella.

DON’T use cracked eggs in raw egg dishes such as egg nog, uncooked desserts such as mousses and tiramisu, hollandaise sauces, fresh mayonnaise, aioli, health shakes with added raw egg or steak tartar. Either discard the cracked eggs or save them for a dish like a cake that will be thoroughly cooked. Prepare any raw egg dish as close as possible to consuming and refrigerate at or below 5°C.

DON’T wash eggs from your backyard chooks as it spreads bacteria around your kitchen. Use a paper towel or brush to remove as much visible dirt as possible and wash your hands thoroughly afterwards. Once again, it’s best not to use them in raw egg dishes.

DON’T eat undercooked dishes including minced meat, such as in hamburgers and sausages, liver (including liver paté), stuffed or rolled roasts or poultry. Cook these foods all the way through to 75°C to kill any bacteria inside.

DON’T drink unpasteurised milk as it will be contaminated with bacteria (and raw cow’s milk is illegal to sell). If you have your own goat or cow you can pasteurise your own milk by heating it to 75 °C in a double boiler for two minutes continuously stirring, then cool and refrigerate in a clean container.

DON’T let juices from raw meat or poultry contaminate other foods that won’t be cooked, like salads or desserts. Use separate chopping boards for raw meat and salad vegies, cover raw meat and poultry in the fridge.

Discover how good your food safety knowledge is by taking the the Food Safety Information Council’s quiz.

For more information about food safety, visit