When you are cooking for larger groups in hot weather, there is a small risk of food poisoning – and it’s not always as simple as an upset tummy. Health Educator Lorraine Haase explains, “Vulnerable people in your group can be extra vulnerable to food-bourne poisoning, and that includes very young children, pregnant women and the elderly.”

Food poisoning happens when you eat something contaminated with bacteria – and it is often due to changing tempretures. The danger zone is food that is 5 – 60C “This is the food temperature when bacteria grows especially fast. The risk is raised if you leave the cooked food out of the fridge for too long before serving it” says Lorraine.

If you are taking food to a potluck or party, use a special thermal bag to ensure the food stays piping hot. “Travel only for an hour and serve the food quickly when you arrive. Or stick to something less risky like cake or dry food” says Lorraine.

Another risk is that the festive feasting means there is no room in the fridge for ingredients, cooked food or leftovers… so you are tempted to leave that cooked rice in the rice cooker overnight. Bad idea.

Because the fridge door is being opened and shut so many times, there is also a higher risk that the temperature in the fridge will gradually rise. And then it may not be low enough to prevent bacteria growing. If your fridge does not have its own thermometer, Lorraine suggests you buy a fridge thermometer along with your holiday shopping.

Lorraine adds, “You can also move stuff out of the fridge to give yourself more room. Soft drinks can be kept cold in a bucket filled with ice, and sauces and pickles that contain a lot of salt or vinegar should be okay in the cupboard for a couple of days.”

Take extra care when handling chicken, raw meat or eggs. A frozen chicken can take a long time to defrost, and that gives bacteria time to grow, so you are safest to defrost your chicken in the fridge, or buy chicken pieces, or fresh chicken (if you can find it).

Always keep plates and utensils separate when you are handling raw and cooked meat, so you do not accidentally transfer raw meat juice to your cooked meat.

Once your chicken is ready to cook, make sure it stays in the oven or on the cooker long enough to cook through completely. “All poultry, especially chicken and duck, is susceptible to salmonella and campylobacter unless it is cooked all the way through, so use a meat thermometer to make sure it is at least 75C in the thickest part of the meat, like the thigh.”

Text: Bauer Syndication /ARE Media

Read Next

15 Kitchen Hygiene Rules You Should Follow To Prevent Food Poisoning

20 Sure-Win Dishes To Bring To A Potluck Party

The Best And Worst Things To Eat During Christmas Dinner