AVOID A STOMACH BUG

COOK IT THROUGH

Colour isn’t always the most reliable test to determine whether food is cooked, says Sharon McDonald, a dietitian and senior extension educator and food safety specialist. So look to use an instant-read thermometer whenever you’re cooking meat. Other thermometers require at least one third of the stem to be in the food, however an instant-read thermometer’s sensing area is at the tip, making it the best tool to test thinner foods such as hamburgers, adds McDonald. Cook burgers to at least 71°C, chicken to 75°C and steaks to 65°C. Make sure eggs have yolks and whites that are firm, and check that any dishes containing dairy are made using pasteurised ingredients (most store-bought dairy products are pasteurised).

MIND YOUR LEFTOVERS

Perishable foods such as salads, cheeses, meats and dips should sit at room temperature for no longer than two hours (or one hour on days hotter than 32°C). Why? Because foods that sit out for any longer may enter the ‘danger zone’ of 5°C to 60°C, the window in which bacteria thrives. Throw away any foods that sit out longer than the safe window: while reheating leftovers to at least 74°C will kill any bacteria, it won’t remove the by-products the bacteria create that can also make you sick.