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Make sure that insects, birds and rodents are kept out of the kitchen and throw away any food they come into contact with. To control flies and wasps, hang an insecticidal strip - do not use aerosol sprays in the kitchen. If you have an infestation of cockroaches, ants or other insects, you might need to seek professional advice from a commercial pest control agency.
Use an insulated or cooler bag or box to keep chilled and frozen food cool when shopping and buy these food last. Use enough ice packs to keep cooler bags really cool.
When having a barbecue or picnic keep meats, salads and other perishable food cool in the fridge or in a cooler bag until just before you are ready to cook or eat them. Ideally, use separate cooler bags for raw meat and cooked or ready-to-eat food. Cooler bags can only keep food cool for a limited period, so cook sooner rather than later.
Dirty kitchens attract pests such as cockroaches that can carry harmful bacteria. Clean all kitchen surfaces and countertops with detergent and hot water.
Kitchen rubbish bins are a common breeding ground for germs, so empty them regularly. Use a bin liner and tie up the rubbish bags before removing them from the kitchen to avoid food waste spilling onto the floor.
Wash and dry knives and chopping boards thoroughly after every use and especially between cutting raw meat, fish and poultry and cutting cooked and ready-to-eat food.
Check labels for 'best before' and 'use by' dates.
Follow recipes and label instructions on cooking times and temperatures. When cooking pre-packaged frozen food always follow the defrosting and/or cooking instructions.
Left-overs should be stored in the fridge and eaten within four days. When in doubt about the safety or quality of the food. throw it out.
Listeria monocytogenes is a micro-organism that causes food poisoning. It can be found in soil, vegetation, raw milk, meat, poultry, cheeses (particularly soft mould-ripened varieties) and salads. It is also found in the guts of animals and humans.
Unlike most other food poisoning bacteria, it can grow at low temperatures, even in the fridge. However, thorough cooking of food and pasteurisation of milk will destroy Listeria.
Symptoms can range from mild flu-like illness to meningitis and septicaemia; and in pregnant women, abortion, miscarriage or birth of an infected child. Other susceptible groups are those with weak immune systems, the young and the old.
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