To mark the start of Food Safety Week 2010 Merthyr Tydfil County Borough Council’s Public Health Department is reminding people in Merthyr Tydfil about the importance of good food hygiene in the home. This is particularly important during the summer months, when levels of food poisoning soar. There are around 120,000 extra cases of illness recorded across the UK when the weather is warmest.
Mr David Dier, Head of Public Health said: “Every year around 100 people in Merthyr Tydfil get ill from food poisoning. We expect to see the number of cases increasing as the weather gets warmer and barbeques and eating outside become more frequent.
“To help people learn more about this, and the simple things they can do to keep themselves and their families safe, we will be running a display at the Civic Centre Offices of Merthyr Tydfil County Borough Council between 7 – 11 June 2010 . Free mini cool bags kindly donated by the Food Standards Agency Wales will be available to the first 500 visitors to the Display.
“People should not worry unduly about food poisoning; there are some simple common sense steps people can take to avoid getting ill. Just storing, handling and cooking food properly will minimise the risk and remembering to get all the family to wash their hands before they eat.”
The Food Standards Agency (FSA) advises that following simple principles will help people to keep food safe.
Bob Martin, a food safety expert at the FSA, said: “Proper cooking will kill food bugs. It’s especially important to make sure poultry, pork, burgers and sausages are cooked all the way through. If there’s any pink meat or the juices have any pink or red in them, germs could be lurking! Check your food is steaming hot all the way through before serving.
“Avoiding cross-contamination is also extremely important, that is preventing bacteria from spreading between foods and from contaminated surfaces or utensils. Make sure you store raw meat covered and at the bottom of the fridge, below and away from ready-to-eat food. Never use the same chopping board for raw meat and ready-to-eat foods without washing the board and knife thoroughly first.”
The FSA also highlights that clean hands in the kitchen are vital in the fight against food poisoning; while food must also be kept at the right temperature. Food that needs to be chilled should be kept in the fridge, and check that it’s running at the right temperature – between 0C and 5C. Storage above this range can allow bacteria to grow or harmful toxins to form. Also, on a picnic, don’t take food out of the fridge until the last minute and use a cool bag to keep it chilled until ready to eat.
For more advice on food safety go to eatwell.gov.uk/keepingfoodsafe
Mr. David Dier (Head of Public Health) said: “Food poisoning is a miserable experience and can so easily be avoided. Just following simple steps in the kitchen can mean you and your family don’t become food poisoning casualties.”
