Warning on seasonal food poisoning

Press, 13 December 1982, Page 20

Warning on seasonal food poisoning

By

OLIVER RIDDELL,

in Wellington

Roast turkey with stuffing: lamb with mint sauce, green peas and new potatoes; these are the ingredients of Christmas. But the fun can turn into a nightmare if food poisoning occurs. The Department of Health has been looking at food poisoning and issuing warnings against it. “Food poisoning" is a general term used to describe a painful and unpleasant illness caused by eating or drinking contaminated food. The symptoms may last for hours, or days, and can inlcude stomach pains, diarrhoea and vomiting. Food poisoning is generally mild, but for the very old. the very young, or those with poor health, it can be extremely serious. The most common cause of food poisoning is bacteria. These love warmth and thrive on cooked food left at room teperature during the hot summer months. But foods contaminated by chemicals can also cause food poisoning. Chemical food poisoning is not as common as it used to be, thanks to improved cans and canning techniques, plus controls on the spraying of chemicals on crops and the use of unsuitable materials for food utensils and food contact surfaces. Bacteria are living organisms too small to be seen with the naked eye. The types that cause food poisoning are usually found in the gut and bowel of humans and animals, in infected sores such as boils, and in the nose and throat. They are unable to .move by themselves, but are transferred onto anything that they come in contact with — such as hands, skin, clothes and hair. Those that live in the nose

and throat become airborne when a person coughs or sneezes. Some are carried on the legs and bodies of insects, such as flies and cockroaches. Bacteria need time, suitable temperature and food to be able to multiply to sufficient numbers to cause food poisoning. Cooked meats, stews and soups left to cool overnight on the kitchen table offer these conditions, as does food in a fridge that is not working properly. Bacteria do not grow at below 4 deg C. or above 60 degs C. But between these temperatures, and particularly between 15 to 45 degs C., they flourish. As a general rule it is best not to keep food in the danger zone of 4 to 60 degs C. for more than two hours. Bacteria grow most readily on high protein moist foods such as cooked ham. brawn, tongue, corned beet and stews. Gravies, cooked poultry, meat pies, milk products, cream and-imitation cream also readily support bacterial growth. the Department recommends some simple precautions to take to prevent bacterial food poisoning. (1) Always wash hands before preparing or eating food and after going to the lavatory; if suffering from diarrhoea or vomiting, or any sort of infection such as boils, septic cuts or spots, a sore throat, cough or cold, then do not handle food until better; avoid coughing and sneezing over food. (2) Thorough cooking destroys most food poisoning organisms, but care must be taken not to contaminate food after cooking. Reheating foods can be dangerous if the reheating is slow and the temperature us not high enough.

(3) Meat and poultry which has just been cooked should not be allowed to cool slowly for several hours at room temperature. They should be cooled rapidly and placed in the fridge. (4) Food should not be used that is from damaged cans, including cans corroded on the inside. (5) All fruit and vegetables should be washed before use. (6) Food should not be stored in open tin cans or in copper food containers. (7) Food should be protected at all times from flies, vermin and dirt. Food preparation areas and food contact surfaces should be kept clean. Dishes and eating utensils should be washed thoroughly in hot water with detergent, and rinsed in clean hot water. (8) A doctor should be sought for anyone with the symptoms of food poisoning. If food poisining is diagnosed, the Department ought to be notified. A health inspector will investigate the cause of the poisoning. They may ask for samples of the suspected food, and also for samples of vomit and excrement for analysis. Once the department has found the cause of the poisoning. steps can be taken to prevent others from getting it. Food contamination resulting in food poisoning can make for a miserable Christmas. The Department ol Health has prepared a checklist to try to help avoid this. When buying Christmas meat, poultry, or other frozen foods, buy only foods stored below the “frost line" in the freezer. Take perishable foods home immediately. • Once home, put the perishables straight into the fridge or freezer. Make sure the fridge is cooling properly (4 deg C. or below).

Thaw foods in the fridge. Cool hot foods rapidly, then store in the fridee. Stuff poultry immediately before putting it in the oven. If the bird is stuffed earlier, then chilled or frozen, the

heat during the cooking may not penetrate the stuffing sufficiently to kill harmful bacteria. Clean benches, boards and utensils thoroughly before and after use. Use a thermometer to

make sure meat and poultry are properly cooked. If dinner is delayed, keep food hot at above 60 deg C. Do not leave leftovers on the table. Put them in the fridge as soon as eating has finished.