NZFS deputy director-general Vincent Arbuckle says half of the foodborne illnesses in New Zealand originate in the home.
“Following good food safety practices is an important way to keep friends and family from getting sick,” Arbuckle says.
“Most of this can be avoided by taking some simple steps to keep safe, including washing your hands, keeping your prep space clean, taking extra care with handling raw chicken, cooking food thoroughly and keeping it cool if you’re on the go,” he says.
Campylobacter is the most reported cause of foodborne illness in New Zealand with approximately 6,000 reported cases annually.
Rates of illness can spike over summer, usually associated with preparing and consuming poultry at home.
However, NZFS says New Zealand’s rates of illness from Campylobacter have reduced significantly since 2006 due to efforts by the poultry industry and major retailers as well as better consumer awareness.
“It’s especially important that food safety is top of mind when you’re cooking for your frail older, pregnant, very young and immune-compromised whanau, as the consequences for them from getting sick from food can be devastating,” Arbuckle says.
Top Food Safety Tips
- Hand washing – Washing your hands is the first line of defence and one of the best ways to prevent bacteria spreading to your food.
- Handle raw chicken safely – Approximately half of all New Zealand consumers are still washing their chicken before cooking. This can spread bacteria around the kitchen and increases risk of contamination. Instead, pat chicken dry with a paper towel and put the paper towel straight into the bin.
- Barbecue like a pro – Use separate utensils, chopping boards and plates for raw and cooked meat, and barbecue meat until it is more than 75C all the way through and thoroughly cooked.
- On the go with food? Chill it – Store foods like salads, meats and cheeses in a chilly bin with ice packs or fridge until needed. Cover and chill food until you cook it and chill any leftovers as soon as possible.
