Don’t let your Christmas feast become a bacteria buffet

Leaving food to sit in the north Queensland heat is the perfect gift for bacteria this Christmas.

The Townsville Public Health Unit has urged locals to keep food safety front of mind during the festive season.

Acting director Dr Kate Murton said the community should follow a few simple steps to prevent Christmas-ruining, food-borne illnesses.

“There’s not much that can ruin Christmas celebrations and the holidays quicker than food poisoning and we want people to be aware of how to store their festive feasts properly,” Dr Murton said.

“One of the biggest problems we hear is people who thaw their food out on the kitchen bench. You should always leave it in the fridge or put it in the microwave to thaw otherwise it becomes a perfect breeding ground for bacteria.

“Never re-freeze food once it has been thawed, and to avoid cross contamination make sure to cover any uncooked meat and leave it separated from cooked or ready-to-eat foods.

“Fresh food is best not only for taste but also for safety, so use before the use-by date and make sure you cook all the meat, seafood, chicken, and eggs thoroughly.

“One of the best things you can do to prevent food poisoning is washing your hands before handling food.”

Dr Murton said people tend to overstock at Christmas which made it harder to properly store food.

“Fill an esky with ice for your drinks to give you more room in the fridge for food,” she said.

“If possible, only put out small amounts of food at a time on the table and top up once it has been eaten. After two hours put it back in the fridge, at four hours it’s best to throw it out.”

While many will be looking to cool down to escape the heat, Dr Murton has stressed the importance of keeping hot food hot and cold food cold.

“Any hot foods should be kept above 60°C, and cold food should be stored below 5°C. If you are reheating leftovers, then make sure it above 74°C and you have cooked it more than two minutes.

“Eat any leftovers within 24 hours, especially if it is high-risk food like seafood, dairy, and eggs.”

Dr Murton said food poisoning was serious and could be particularly harmful for young children, pregnant women, and anyone living with a chronic condition.

“Nausea, vomiting, diarrhoea, abdominal pain, headache and fever are some of the symptoms of food poisoning, which may present several days after eating,” she said.

“If you are displaying symptoms like frequent vomiting, bloody vomit or stools, diarrhoea for more than three days, extremely painful abdominal cramping, blurry vision, or muscle weakness then seek medical advice.”

Food safety tips for a Merry Christmas:
• Thaw food safely: In the fridge or microwave, NOT on the benchtop.
• Don't re-freeze thawed food.
• Prevent cross-contamination: Cover and separate raw meat from cooked/ready-toeat foods.
• Use fresh food: Check those use-by dates.
• Cook thoroughly: Especially meat, seafood, chicken, and eggs.
• Keep hot food hot (above 60°C) and cold food cold (below 5°C).
• Reheat leftovers properly: Above 74°C for more than two minutes.
• Eat leftovers within 24 hours: Especially high-risk foods (seafood, dairy, eggs).
• Use ice and an esky for your drinks to leave more room in the fridge for food.
• Put food back in the fridge after two hours, throw away after four.
Food poisoning symptoms to watch out for:
• Frequent vomiting
• Bloody vomit or stools
• Diarrhea for more than three days
• Extremely painful abdominal cramps
• Blurry vision
• Muscle weakness