feature: Stay safe from summer sickness
4 August 2008
For many of us summer means rolling out the barbecue, heating up the coals and pilling on the sausages, burgers and chicken.
But it also the time of year when there is a sharp rise in the number of food poisoning cases. Following some simple steps, says Haringey Council’s food safety team, can make the difference between a brilliant barbecue and summer sickness.
In the south east region alone food poisoning hits 14,000 people over the summer months, with most blaming it on cafes and restaurants. This is because over 80 per cent of us don’t realise we can get food poisoning at home, according to a government study.
You can avoid getting the barbecue blues by concentrating on the 4Cs.
- Cooking
Cook your burgers and sausages until there is no pink meat and they are piping hot throughout. Ensure chicken is cooked right through, not just on the outside. - Cleaning
Wash your hands before preparing food and after handling raw meat and fish. - Chilling
Outside the fridge, just 10 invisible germs can multiply to 1,000 in 6 hours. Keep food in a cool bag or cool box when eating outside. - Cross-contamination
Keep raw meat and poultry in covered containers at the bottom of the fridge. Never use the same chopping board for raw and ready-to-eat foods.
Did you know?
More than 400 people in Britain die from food poisoning every year, with double the number of us getting sick in summer.
Research shows a staggering 89 per cent of us risk food poisoning at home because we don’t know how to store fresh meat properly.
Also, 63 per cent of us don’t follow basic hygiene rules of washing hands after handling raw meat and fish.
More information
For more information visit www.foodstandards.gov.uk (external link) or contact Charley Osinaike in the food safety team on 020 8489 5569.
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