Simple steps to avoid food poisoning

Up to one million cases of food-borne illness are reported each year in the UK. Approximately 20,000 people are hospitalised and 500 die from these diseases.

Here in Rochdale 316 cases were confirmed by laboratory testing in 2009.

The majority of cases in the North West were caused by salmonella and campylobacter and there was a notable increase in the summer months from June to September.

The good news is that food-borne infections can be avoided if people follow a few simple but essential rules for the safe storage, preparation and cooking of food. That is why the Health Protection Agency (HPA) is supporting the Food Standards Agency’s Food Safety Week that runs from 7-13 June.

The theme for this year’s Food Safety Week is “proper cooking and avoiding cross-contamination.”

Professor Eric Bolton, chairman of the HPA’s Gastro Intestinal Diseases Programme Board, said: “Good food is one of life’s great pleasures, but a bout of food poisoning can be a nightmare.

“If everyone, food workers and consumers, washed their hands thoroughly after going to the toilet, before and after handling food and before eating we would see massive reductions in campylobacter, salmonella, norovirus infection and a range of other unpleasant food-borne infections.”

Dr. Ken Lamden, HPA North West’s regional lead for gastro intestinal diseases, said: “Our goal for Food Safety Week is to give people the information they need to safely store, prepare, cook and enjoy food, whether in the home or outside at a barbecue or picnic.

“Food can be contaminated at any stage of the production process, but if we follow the Food Standards Agency guidance we can eliminate the risks to ourselves, our families and our friends.”

Bob Martin, food safety expert at the FSA, spelled out the principles for keeping food safe.

Mr Martin 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 that your food is steaming hot all the way through before serving.

“Avoid cross-contamination to prevent bacteria spreading between foods and from contaminated surfaces or utensils. Cover raw meat before storage and store 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, such as bread and salad vegetables, unless the board and knife have been thoroughly washed in between.”