top of page

Staying Food Safe this Summer

Updated: Jan 15



As the hot, humid days of late January and February roll in across the Waikato, it's a perfect time for summer barbecues, picnics, and shared meals. But did you know that these conditions also create the perfect environment for harmful bacteria like Campylobacter, E. coli, and Salmonella to thrive? At our clinic, we care about your health and want to help you enjoy summer safely. 

Foodborne illnesses can affect anyone but can be particularly risky for pregnant women. If you're expecting or preparing food for someone who is, please take extra care. Here are some practical tips to keep your meals safe, inspired by advice from the trusted New Zealand health information website, Healthify:  

  • Buy food that’s safe: 

    • Check the ‘use by’ date to make sure food is fresh when you buy it.  

    • Avoid food with damaged packaging. 

    • Buy fruit and vegetables that are slightly unripe or only just ripe – especially if you don't plan to eat them straight away.  

  • Make sure your gathered food is clean: 

    • Wash all food you’ve foraged, like puuha or watercress. 

    • When collecting seafood (kai moana), ensure the area is pollution-free. 

  • Keep hands and surfaces clean: 

    • Wash your hands thoroughly before and after handling raw foods. 

    • Make sure benchtops, cooking tools and barbecues are clean before you use them.  

    • Use separate utensils and plates for raw and cooked foods. 

  • Rinse fruits and vegetables: 

    • Wash them under cold running water and dry with a clean cloth to remove dirt and bacteria. 

  • Handle chicken with care: 

    • Chicken is the main offender for spreading serious tummy bugs. It needs careful handling when it's raw. 

    • Never wash raw chicken—this can spread bacteria around your kitchen. 

    • Use a dedicated chopping board for raw chicken and wash all utensils and surfaces after use. 

  • Keep cold foods cold: 

    • Refrigerate salads, puddings, and other cold dishes until serving. 

    • Set your fridge between 2°C and 4°C  

    • Store and cover raw meats on the bottom shelf to prevent dripping. 

    • Keep meat products away from ready-to-eat food such as fruit and vegetables. 

    • Use icepacks or chilly bins to keep food cold outdoors. 

  • Cook meats and seafood thoroughly: 

    • Cook chicken, mince and sausages right through, and cook pork and poultry until the juices run clear.  

    • Use a meat thermometer to check that your meat has been cooked to a safe temperature – at least 75°C in the thickest part of the meat. 

  • Cover all dishes: 

    • Cover any dishes that are sitting out on the benchtop or table to protect your food from flies, ants and other bugs. 

    • Avoid leaving food out for more than two hours. If left out for four or more hours, it’s best to discard it. If in doubt, don't eat it! 

  • Store & reheat leftovers carefully: 

    • Refrigerate or freeze leftovers within two hours of cooking, sealed in a clean, airtight container. 

    • Reheat thoroughly until they are steaming hot (over 75°C), stirring well so they heat all the way through. 

  • Avoid preparing food for others when unwell: 

    • If you have been unwell or have any symptoms of sickness, leave the food preparation and serving to others. 

  • Don't risk passing on your germs to your whaanau. 

By following these tips, you can enjoy sharing warm weather meals your whaanau and friends that are delicious, healthy and safe.  

 

Open 9am - 5pm Mon-Fri

6 Little London Lane, Hamilton 3204

  • Facebook
  • Instagram

© 2024 by Little London Medical Clinic

bottom of page