Consume any leftovers within two to three days
Following a few simple food preparation guidelines can help reduce unwanted cases of food poisoning for family and friends this festive season. The University of Queensland's School of Agriculture and Food Sciences researcher Associate Professor Mark Turner said food poisoning often occurred when food smelled and tasted normal as the microbes causing illness were, in most cases, not the ones causing food spoilage. "Nobody - including Santa - wants a Salmonella or E. coli attack so 'if in doubt, throw it out' and follow a few simple rules," he counselled. Keep it hot or cold "Keep your food either side of the temperature danger zone of 5°C to 60°C where bacteria can multiply," Dr Turner said. "That means keeping hot foods hot (more than 60°C) or consuming within four hours if they fall below this temperature; and keeping cold foods cold (less than 5°C). "This includes perishable foods (such as dips, meats, seafood, salads, and desserts) which should be stored in the fridge; and cooked foods, once they have finished steaming, which can be placed in the fridge." 2. Keep your fridge cold "Set your fridge at or under 5°C and avoid opening it frequently on hot days," Dr Turner said.
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