Food safety – raw and risky!
Published on 11 November 2022
As part of Australian Food Safety Week, which is being held from 12 to 19 November 2022, Rockhampton Regional Council is urging local consumers to reduce their risk of food poisoning.
Planning and Regulation Councillor Grant Mathers wants to highlight the risk of food poisoning associated with raw and risky foods.
“This year’s theme ‘Food safety – raw and risky’ warns about the risk of eating raw or minimally cooked foods which can increase your chance of getting food poisoning,” Cr Mathers said.
“These types of foods can also increase your chances of getting parasite infections such as toxoplasmosis.
“To reduce your chance of getting food poisoning, go out and get yourself a digital meat thermometer if you don’t have one already to ensure you are cooking your foods safely.”
Using your digital meat thermometer cook your foods to these temperatures, measuring in the centre of the food:
- Beef, lamb, kangaroo in whole cuts like chops, steaks, pieces and roasts at least 63°C (medium rare) and leave to rest 3 to 5 minutes
- Pork steaks and pieces to 70°C and roasts to between 70°C and 75°C and leave to rest 3 to 5 minutes
- Sausages, mince, poultry, rolled roasts, liver and other offal 75°C
- Reheated leftovers 75°C
- Fish fillets 63°C or when flesh flakes easily
- Eggs and egg dishes such as quiche 72°C or until white is firm and yolk thickens
“You may not realise but raw fruit and vegetables such as salad veggies can also be a risk so make sure you always wash them under running water before eating,” Cr Mathers said.
“Lastly, don’t forget the importance of always washing your hands before handling food and after handling raw meat, chicken, and eggs”.
Children can also get involved by picking up a colouring-in competition on our website here(PDF, 486KB) or at any of Council’s Council Customer Service Centres. Winners will receive a kids cooking prize pack!
Learn more about food safety on the Food Safety Information Council website here www.foodsafety.asn.au