Food Safety Week – safe outdoor eating

Monday 7 June 2010

Food Safety Week starts today (7 – 13 June) and with many people likely to have barbecues or be eating outdoors, the Food Standards Agency is reminding everyone that food bugs can cause misery to consumers.

Good food hygiene is even more important than usual over the next few months says the Agency’s food safety experts. Every year the levels of food poisoning soar during summer. Germs can grow faster if food is left out in the warmer temperatures, while eating food at barbecues and picnics can present additional risks like cross-contamination between raw and cooked foods. Together, these lead to around 120,000 extra cases of illness across the UK from June to August.

The food bug Campylobacter, often present on raw chicken, is being highlighted as a particular concern. A recent Food Standards Agency survey showed that two thirds of raw chicken bought in shops had traces of Campylobacter. It is the most common cause of food poisoning in the UK, making more than 320,000 people ill a year.

Charles Milne, Director, Food Standards Agency in Scotland, said: 'During summer we are all at greater risk from food bugs. The warm weather means we have to take greater care not to leave food out of the fridge for too long and allow it to get warm; in warmer temperatures these bugs can grow at a faster rate, putting you and your family at risk. Eating at barbecues and picnics can also sometimes mean we are at risk from undercooked food or from bugs getting spread from raw onto cooked food.

'We have identified cross-contamination as one of the biggest risks in preparing and serving food safely. If bugs like Campylobacter are on food they can easily be spread around the kitchen or on to utensils or other foods.

'However, people can minimise the risk by ensuring they wash their hands immediately before handling ready to eat food and especially after touching raw meat. Also, clean surfaces and utensils straightaway. Keep raw meat and fish away from ready-to-eat food, because these foods won’t be cooked before eating, so any bacteria that get on them won’t be killed.'

The Food Standards Agency also has some top food safety tips for people planning barbecues this summer:

• always make sure chicken, pork, burgers, sausages and kebabs are cooked until steaming hot all the way through, none of the meat should be pink and any juices must run clear
• wait until the charcoal is glowing red, with a powdery grey surface, before you start to cook. Otherwise you risk charring the outside while the inside stays raw
• if barbecuing lots of meat it can be cooked in the oven first and then finished off on the barbecue for added flavour
• wash your hands regularly and always after handling raw meat
• when reheating food on the barbecue, always make sure it's steaming hot all the way through before serving
• don't add sauce or marinade to cooked food if it has already been used with raw meat

For more information on avoiding food poisoning visit eatwell via the link below.