Food safety – fact or fiction

False.

Overloading the fridge reduces airflow so the fridge has to work much harder to keep its contents cold. 

Between 5ºC and 60ºC food poisoning bacteria start to multiply so it can be dangerous if your fridge does not keep food below 5ºC.

False.

It can take hours for food to defrost and while the centre stays frozen the outside of the food can reach room temperature much more quickly.

For example, if a whole chicken is left to defrost on the kitchen bench for hours, bacteria on the surface will start to grow once it is outside the fridge, while the interior continues to defrost. 

The safest way to defrost food is in the fridge or the microwave.

True.

'Best before' dates are about food quality not safety. They are usually found on food that lasts a long time. 

If food has passed its 'best before' date it does not mean it is unsafe, but it might have started to lose its colour, flavour or texture.

False.

Although a bad smell or taste are signs that food has ‘gone off’, these signs often are not caused by bacteria that give you food poisoning. 

So the food’s appearance, smell or taste are not reliable warning signs. Instead, stick to the ‘use by’ date and storage instructions on the packet.

False.

What is important is that the board gets cleaned properly after every use and separate boards are used for raw and cooked foods. Additionally, it must be replaced if it gets damaged, for example from deep cuts or scoring.

False.

It is natural to suspect the food you ate most recently would be the cause of food poisoning, but that is rarely the case. 

Symptoms can take up amonth to develop, so it will not necessarily be from the last food you ate.

False.

There is no specific evidence that food eaten out is more likely to cause food poisoning than food prepared at home, but it is easier to blame someone else. 

The habits we pick up from friends and family do not always ensure food is produced safely at home.

True.

Uncooked rice often contains the bacteria Bacillus cereus. These bacteria can form protective spores that survive the cooking process and if the rice is cooled slowly (and left between 5 °C and 60 °C for a long time), these bacteria spores can germinate, grow and produce a toxin (poison) that causes vomiting.

Follow these simple tips to reduce your risk of illness from eating cooked rice:

• If you must cook rice in advance, do not cook more than you need at one time.
• Either keep cooked rice hot (above 60 °C) or cool the rice as quickly as possible and store in a refrigerator below 5 °C.
  • Rice cools quicker if removed from the hot container and divided into smaller, clean shallow containers less than 10 cm deep. Keep the containers separate, not stacked.
  • Alternatively, you can cool the rice in a colander under cold running water before storing in a refrigerator below 5 °C.

True.

‘Use by’ dates inform consumers how long food will stay safe. They have to be put on food that ‘goes off’ quickly – and they are not just guesswork, the dates are worked out by scientific testing. 

Do not be tempted to eat food after the 'use by' date on the label, even if it looks and smells fine.

True.

Although most raw meat will have some bacteria on it, washing will not get rid of them. 

In fact, washing is more likely to spread harmful bacteria onto hands, work surfaces, clothing and equipment through the splashing of water droplets around the kitchen. Thorough cooking will kill any bacteria present.

False.

Although most cases of food poisoning are mild and last only a day or two, some can be far more serious, even deadly. 

There are more than 4.1 million cases of food poisoning in Australia each year a few simple actions can cut the likelihood of food poisoning drastically. 

Avoid food poisoning by remembering to Clean, Separate, Cook and Chill when handling food.

True.

Beef steak is safe to eat ‘rare’ as long as the outside is fully cooked. 

However, burgers and sausages need to be cooked thoroughly all the way through as they are made from meat that has been minced, so bacteria will be spread throughout the product and not just on the surface. To check if a burger is done, cut into the thickest part and check there is no pink meat, it is steaming hot and juices are clear.