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Raw food, such as meat, poultry and seafood, may contain micro-organisms that can cause food poisoning. To avoid cross-contamination, store these food away from other food, especially cooked and ready-to-eat food (such as salads, fruit, cooked meat, cheese, bread and sandwiches). Keep them well covered, on the bottom shelf of the fridge or freezer so they the juices from these raw food cannot drip onto other food.
After handling raw meat, poultry, fish and eggs, always wash hands and kitchen utensils thoroughly before coming into any contact with other food, especially cooked and ready-to-eat food.
Ready-to-eat food like salads, bread and sandwiches should be kept apart from raw food like meat, poultry, fish and eggs at all times.
Raw food, such as meat, poultry and seafood, may contain micro-organisms that can cause food poisoning. To avoid cross-contamination, store these food away from other food, especially cooked and ready-to-eat food. Keep them well covered, on the bottom shelf of the fridge or freezer so they the juices from these raw food cannot drip onto other food.
After handling raw meat, poultry, fish and eggs always wash hands and kitchen utensils thoroughly before coming into any contact with other food, especially cooked and ready-to-eat food.
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.
Rubbish bins can get dirty, even with a liner, so clean them out with hot water and disinfectant regularly. Wash your hands after touching waste and waste bins.
Salmonella can be found in raw meat, poultry and eggs, raw unwashed vegetables, unpasteurised milk and dairy products and many other types of food. It is found in the gut and faeces of animals and humans, and is the second most common cause of food poisoning.
It normally takes 12 to 48 hours for symptoms to develop. Symptoms may include fever, diarrhoea, vomiting and abdominal pain. Infection may be very severe, and in some cases may be fatal. It is particularly likely to cause severe illness in the very young and very old. Symptoms may last up to three weeks, and there may be complications such as reactive arthritis.
Raw food, such as meat and seafood, may contain bacteria that can cause food poisoning. To prevent this, keep them well covered, on the bottom shelf of the fridge or freezer so that the juices from these food cannot drip onto other food. This will prevent cross-contamination.
Eating raw seafood instead of cooked seafood can make us more prone to food poisoning. As such, those with poor immune systems should avoid taking raw or partially cooked seafood.
Big fishes, especially those higher in the food chain may have higher mercury content. Such fishes can accumulate methylmercury in their flesh. This can affect an unborn child's nervous system. Expectant mothers and young children, who are more susceptible to the harmful effects of methylmercury, are advised to eat such seafood in moderate quantities and to maintain a balanced diet.
Separate raw food from cooked or ready-to-eat food as they may contain micro-organisms that can cause food poisoning.
To avoid cross-contamination, keep raw food well covered, on the bottom shelf of the fridge or freezer so that the juices from these raw food cannot drip onto other food.
If possible, use separate cutting boards and utensils when handling raw food. After handling raw meat, poultry, fish and eggs, always wash hands and kitchen utensils thoroughly before coming into any contact with other food, especially cooked and ready-to-eat food.
Clams, oysters, mussels and cockles in the shell should be alive, and the shells should close tightly when tapped.
Store live oysters, clams and mussels in the refrigerator. Keep them damp. Do not place them on ice, or let them come into contact with fresh water. Do not place them in airtight containers.
Wash and refrigerate freshly chucked oysters, scallops and clams in separate containers. For best quality, they should be eaten immediately.
When shopping, buy chilled and frozen food last. Head home immediately after buying chilled and frozen food so that they will not remain unrefrigerated for too long. Pack them together, ideally in an insulated bag or cooler box, and put them in the fridge/freezer as soon as you can.
Keep raw food (meat, fish and poultry), fruits and vegetables and ready-to-eat food away from each other. Pack food that bruise or damage easily above other food.
Throw away:
- any food that looks, tastes or smells off
- fruits or vegetables that have started to rot
- food from rusty or damaged cans, or from leaking cartons
- cooked food that has been left out at room temperature for more than 2 hours
Use different cloths or sponges for separate tasks; where possible, use disposable cloths. If you are using the cloths or sponges more than once, wash them in hot water and soap then place them in a suitable disinfectant, rinse thoroughly and allow them to dry. Do not soak them overnight as disinfectant solutions weaken and may allow bacteria to grow.
Staphylococcus aureus may be found on the skin, in infected cuts and boils and in the nose. It may also be found in unpasteurised milk. It can be transferred to food from the hands, or from droplets from the nose or mouth.
Food poisoning from Staphylococcus aureus can occur if a person consumes heavily contaminated food (where bacteria have multiplied and produced a toxin). High-risk food include cooked meat, poultry and food which are handled during preparation without subsequent cooking.
Onset of symptoms varies between 2 and 6 hours. Symptoms are severe vomiting, abdominal pains and diarrhoea. They generally last no longer than 2 days.
Do not put hot food directly into the fridge or freezer. Let it cool sufficiently first but remember that cooling should be completed within one or two hours after cooking. Use shallow containers and leave sufficient air space around the food to promote rapid and even cooling.
Food poisoning bacteria multiply best between 5°C and 60°C - this is known as the temperature danger zone. Proper heating and chilling of food can help reduce the risk of food poisoning. Keep hot food piping hot (above 60°C) and cold food in the fridge (below 5°C) until it is time to eat.
Thaw frozen meat and seafood in the refrigerator or use the microwave oven. Place them on the bottom shelf of the fridge in a container to prevent the juices from the raw meat or seafood from cross-contaminating other cooked or ready-to-eat food. Do not refreeze food that has been thawed.
For pre-packaged frozen food, always follow the instructions on defrosting and/or cooking, and allow sufficient time for food to be thoroughly cooked. Check it before serving.
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