Home - BBQs - Microwave
Did You Know?
There are about 5 million cases of foodborne illness in Australia every year! Of these, it is estimated that 1 in 5 occurs from incorrect food handling in the home.
What Causes Foodborne Illness?
Some bacteria and viruses are pathogenic and can cause foodborne illness (sometimes called food poisoning). You cannot tell by the look, smell or taste whether a food contains dangerous levels of pathogens. Pathogens can either be present naturally in food, or can come from other people, surfaces or equipment, or other foods by cross contamination.
With some organisms, relatively low numbers of organisms can cause illness. However with other organisms growth must occur in the food.
Under suitable conditions bacteria can grow in most moist perishable foods, especially when food is stored between 5°C and 60°C, the temperature DANGER ZONE.
This means perishable food must be kept refrigerator cold (40C) or steaming hot (so that steam is rising) to slow bacterial growth.
Viruses do not grow in food but can survive for long periods.
Prevention: What You Can Do ...
1. Storage
Store raw meat, fish and poultry near the bottom of the fridge and ensure that blood and juices, which may contain pathogens, do not drip onto other food. You can store these in leak-proof containers elsewhere in the fridge. Cover cooked and ready-to-eat food.
Cool hot food quickly. Cool food on the bench only until steam stops rising. Then place the hot food directly into the fridge or freezer.
Check the temperature of your refrigerator using a fridge thermometer. Ideally, the temperature of the main compartment should be at 4-5°C, and in the freezer should be around minus15 to minus18°C.
2. Thawing of Frozen Products
It is important to thaw cooked or ready-to-eat food in the fridge unless the manufacturer directs otherwise.
Refrigerate defrosted food if it is not to be used immediately.
If using a microwave oven, speed up the defrosting process by separating defrosted portions from the still-frozen sections of food.
3. Handling and Preparation
Wash hands in hot soapy water for around 30 seconds before preparing food and after touching raw meat, poultry, fish or pets. Dry hands thoroughly on a paper towel or a clean towel.
Avoid preparing food if you have symptoms such as diarrhoea or vomiting.
Use separate chopping boards, utensils and serving platters for ready-to-eat food, like salad vegetables, and raw to be cooked foods, like meat. This prevents cross contamination from raw foods to ready-to-eat foods.
4. Cooking
When cooking mince, sausages, hamburger patties, rolled or stuffed roasts, and chicken ensure they are cooked right through. It is a good idea to check the internal temperature of these meats during cooking with a meat thermometer - aim for a temperature of 75°C. There should be no pink meat visible and juices should run clear. Fish is cooked when it flakes easily with a fork.
5. Cooling and Reheating
Always reheat to steaming hot (above 75°C). This will kill bacterial cells and most viruses. When reheating in the microwave, make sure that food is steaming throughout and not just on the edges.
Avoid heating bottles containing milk or formula in the microwave. A touch test may not reveal how hot some parts of the milk are and the baby's mouth can be scalded. (see below for more information on microwave cooking)
Cool food as quickly as possible by placing into a shallow container and then into the fridge.
6. Special Rules for Barbecues
Keep meat in the fridge until you are ready to barbecue it.
Keep raw and cooked meat covered to protect it from flies and other insects.
Don't use the same plate for raw and cooked food (Prevent cross contamination).
Keep perishable products in the fridge until needed. Guests may like to nibble on these throughout the function, but bacteria will also have a feast! It is best to serve small amounts and replenish with fresh portions as required. Don't mix the fresh nibbles with ones that have been outside for some time.
Don't use excess barbecue marinade over cooked meat before serving, if you want to make a sauce separate out some before adding the meat or heat it before serving.
Put leftover cooked meats and other perishables into the fridge immediately.
7. Microwave Cooking
Microwaves don't always cook food evenly, and bacteria and viruses in cold spots may survive the cooking process. To avoid cold spots:
Carefully follow the manufacturer’s microwave cooking instructions that come with the product.
Cover the food with a lid or microwave-safe plastic-wrap, to trap steam.
Stir food and turn large items over during cooking. Rotate the dish once or twice - even if you have a rotating turntable.
To ensure even cooking, cut food into similarly sized pieces, or arrange thicker pieces on the outside of the dish.
Food continues to cook when the microwave is turned off. Always wait for 3-5 minutes, or for the recommended standing time, before testing that cooking is complete.
8. Cleaning
Wash all work surfaces, dirty dishes and utensils well with warm soapy water, and dry them thoroughly. If you use a tea towel for drying, change it if it becomes dirty or wet.
Bacteria can grow in wet dishcloths, sponges and dish-mops, so wring and spread them out to dry after each use. They should be changed, or disinfected by heating or soaking in bleach, regularly. The antibacterial dishcloths and sponges currently available in supermarkets should also be changed regularly. These products usually exhibit only mild antibacterial action and cannot replace good hygiene practices.
Disposable paper towels are an alternative to dishcloths and sponges.
Never use the same dishcloths and sponges you use for food contact surfaces for cleaning floors or other household cleaning.
One Last Reminder....
Be extra careful preparing and cooking food for young children, the pregnant, elderly and sick people. They are particularly susceptible to foodborne illness.
Handy Hints
Keep hot food steaming hot.
Cool hot food quickly in the fridge.
Cook food properly.
Keep cold food refrigerated. Avoid cross contamination -keep raw food separate from cooked food, keep working surfaces and utensils clean, and frequently wash and dry your hands thoroughly.
Food Safety Brochures
The above information is also available in a set of three food safety brochures. Order a set today from MLA www.mla.com.au or download a copy of the Food safety in the home brochure
More information:
info@safefood.net.au