Waking up in the mornings are getting that much more offensive, you’re lugging around an extra couple of kilos in excess layers of clothing – not to mention the cravings for an extra couple of kilos in excess layers of comfort-foods – your throat’s starting to feel like it’s been handled with razor blades, and your motivation to go to the gym is as fleeting as your desire to cook a healthy meal at dinner over that packet of mi goreng in the pantry.
Then it happens – the fever, the never-ending emergency visits to the bathroom, and nausea – oh, nausea! You’ve been visited by the devil himself disguised as microorganisms in your gut. Food poisoning.
No Guts No Glory
The Food Safety Information Council released a report card a couple of weeks ago in recognition of World Food Safety Day, which estimated 4.1 million cases of food poisoning occurring in our country per year. Their research found that the most common food safety concerns involved vulnerable people, like the elderly or those with a compromised immune system – something notoriously common during those cold winter months when you’re low-hanging fruit for hungry bugs.
They found that around 70% of Australians were clueless on safe cooking temperatures for things like poultry and egg that may be contaminated with Salmonella and Campylobacter.
Fly the Poison Coop
Most of the time, food-borne illnesses are easily avoidable, with the report suggesting 6 simple tips for food safety and hygiene. Among correct food storage and cooking temperatures, it also included the cleanliness of equipment and surfaces, as well as efficient training and education for staff in food-handling businesses.
As prevention is always the best cure, making smart choices in who you get your produce from is also a no-brainer.
Always choose a supplier that has the latest in food safety certifications and accreditations, as well as a long-standing reputation for trustworthiness and quality.