Each year there are an estimated 5.1 million cases of food poisoning in Australia with escalating rates of Campylobacter and Salmonella infection in Queensland being linked to poorly cooked poultry and raw egg dishes. To help reduce this number, the Food Safety Information Council is encouraging all Australians to pick up a food thermometer from their local homeware store and learn how to use it properly during Food Safety Week held between 11 and 18 November.
Here are their 4 simple tips on how to use a food thermometer:
- Follow any instructions on the thermometer’s packaging.
- You should place the food thermometer in the thickest part of the food and as close to the centre as possible and it should not touch bone, fat, or gristle.
- Start checking the temperature toward the end of cooking, but before you expect it to be done and ensure that it reaches 75 Degrees Celsius.
- Be sure to clean the stem of your food thermometer before and after each use.
While Council Environmental Health Officers inspect local food businesses to ensure the food they sell is safe, food poisoning can also be caused by how you prepare food at home. Food poisoning can be prevented by following a few simple rules when preparing food in the home, to protect your family from nasty symptoms such as diarrhoea and vomiting.
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