Each day more than 11,000 Australians suffer from food poisoning. Their symptoms include vomiting, diarrhoea and pains in the stomach. Rosemary Stanton looked at some of the foods that might cause problems, and also discussed basic hygiene when handling food.
Seafood displayed on ice
Fresh seafood has a pleasant sea smell. If it smells of ammonia it is old or has been kept in plastic, and you shouldn’t eat it. Fish should have bright bulging eyes, firm intact scales and red gills. The flesh of fish fillets should be firm, moist and shiny. Prawns or crabs should have tight shells with the heads and limbs intact. Try to ensure oysters are freshly opened and that they look plump, moist and shiny.
Cooking kills most of the bugs in fresh meat, but the meat must be fresh to begin with. However meats that have been cut or ground, such as sausages, hamburgers or meat that the butcher has cut up and marinated, should be cooked to at least medium. If you like rare meat, start with a thick slab of beef or lamb.
The green in potato skins is chlorophyll, and it is not toxic. However, as the green colour forms, a toxic glycoalkaloid called solanine also develops under the skin. Solanine can cause stomach cramps, vomiting and diarrhoea. If you see green on potatoes cut it off, slicing it away thickly.
Before you touch food, wash and dry your hands. People preparing sandwiches commercially must wear disposable gloves. However, gloves won’t help if those people also handle money, dirty dishcloths or blow their noses. When eating out, have a good look at the restaurant and the staff. General cleanliness in restaurant kitchens is important. If the place looks grimy, don’t risk eating the food.
basic hygiene – wash your hands keep hot foods hot and cold foods cold throw out anything with mould on it, including jam use your nose to tell you when some foods are off, although it won’t tell you everything