Health experts are urging Australians to follow simple food safety practices to reduce the risk of food poisoning, which affects thousands of people every year. Contaminated food often looks, smells and tastes normal, making safe food handling essential.
Authorities say harmful bacteria multiply rapidly when food is left between 5°C and 60°C, known as the “temperature danger zone.” Keeping cold foods below 5°C, cooking meals thoroughly, and refrigerating leftovers promptly can significantly lower the risk of illness.
High-risk foods include raw or undercooked meat, poultry, seafood, eggs, dairy products, cooked rice, pasta, and ready-to-eat salads. Experts also recommend washing hands before preparing food and using separate chopping boards for raw and cooked ingredients to prevent cross-contamination.
Pregnant women, young children, older adults, and people with weakened immune systems are particularly vulnerable to severe food poisoning and should take extra care when buying, preparing, and storing food.
Common symptoms include nausea, vomiting, diarrhoea, stomach cramps and fever. Health officials advise anyone with severe or persistent symptoms to seek medical attention as soon as possible.
