Food preparation and safety

Food safety is storing, handling and preparing food in a way that reduces the spread of bacteria, viruses and parasites. It reduces your risk of getting food poisoning and being sick from the food you eat.

Food poisoning, also called foodborne illness, is an illness caused by eating food contaminated with harmful bacteria, viruses, parasites or toxins.

If you get food poisoning, you may develop mild diarrhoea and vomiting. Most people get better within a few days. Sometimes, you can get very severe symptoms that can cause long-term health problems or be life-threatening.

Food poisoning in pregnancy

If you are pregnant, hormone changes in your body weaken your immune system. This makes it harder for you to fight infections. You are at a higher risk of getting food poisoning. Your unborn baby's health can be affected by food poisoning. Young children are also at a higher risk of getting food poisoning.

There are recommendations that help you shop, store, cook and handle food in a way that minimises your risk of getting sick. If you are pregnant, you are recommended to avoid some foods. Some foods that cause food poisoning can look, taste or smell normal. It is important to know your risks and how to minimise them.

If you are pregnant, you are more likely to get infected by listeria and toxoplasma gondii.

Listeriosis during pregnancy

Listeria is a bacteria found in food that can cause a dangerous infection called listeriosis. If it is passed onto your baby, it can cause a miscarriage, premature labour or stillbirth.

Listeria is more likely to be found in high-risk foods, including:

• soft and semi-soft cheeses
• cold meats, packaged sliced meats, pâtés and meat spreads
• chilled seafood — raw oysters and sushi
• raw seed sprouts
• prepackaged fruit and salads
• unpasteurised fruit juices
• unpasteurised dairy products

Toxoplasmosis during pregnancy

Toxoplasma gondii is a parasite that can cause toxoplasmosis infection. Toxoplasmosis can be very dangerous for your unborn baby. It can cause blindness, brain damage and other disabilities.

Toxoplasma gondii can spread through contaminated:

• cat faeces (poo)
• raw fruit or vegetables
• raw or undercooked meat
• water
• shellfish

Salmonella during pregnancy

Salmonella is a bacteria that can cause a salmonella infection. Being infected by salmonella can sometimes trigger a miscarriage. When you are pregnant, you are not at an increased risk of catching salmonella. You can get salmonella from unpasteurised dairy products, sprouts and raw or undercooked eggs, meat or chicken.

To avoid listeriosis, toxoplasmosis and salmonella, do not eat any of the high-risk foods that can be contaminated. Make sure all your fruits, vegetables are washed. Your chicken and meat should be thoroughly cooked.

Below are some tips to specifically avoid toxoplasmosis:

• Avoid touching cat litter or any objects that could have come into contact with their poo.
• If you need to empty cat litter, wear rubber gloves.
• If you do any gardening, wear rubber gloves and wash your hands afterwards.

Read more about listeria in pregnancy.

Read more about toxoplasmosis in pregnancy.

Read more about salmonella in pregnancy.

To avoid listeriosis, toxoplasmosis and salmonella, do not eat any of the high-risk foods that can be contaminated. If you are pregnant, foods to avoid include:

• raw seafood, raw poultry and raw meat
• raw eggs and foods that have raw eggs, such as mayonnaise, chocolate mousse, batter
• stuffing and processed meats — pâte, salami, ham
• unpasteurised milk and milk products, soft serve ice-cream and soft cheeses
• unwashed fruits and vegetables, pre-prepared salads and sandwiches
• raw or lightly cooked bean sprouts
• store-bought or home-made hummus and tahini

Even after you have your baby, some foods may require extra care during storage, preparation, and handling.

What fish or seafood should I avoid?

Seafood contains nutrients that are important for a child's development. Seafood can also contain mercury, which is harmful. Monitor your seafood intake if you are pregnant, or if your child is under 6 years old.

Safely include fish as an important part of a balanced diet.

• Eat 2 to 3 serves per week of any fish and seafood not listed below
  OR
• Eat 1 serve per week of these, and no other fish:
  catfish or orange roughy (deep sea perch)
  OR
• Eat 1 serve per fortnight of these, and no other fish:
  shark (flake) or billfish (broadbill, swordfish and marlin)

When you shop for food, select your non-perishable foods first. Choose your chilled and frozen foods last. Bring an insulated bag with you to store your meat, dairy products, chilled and frozen foods. Take extra care on hot days.

The 'temperature danger zone' for food safety is between 5°C and 60°C. At these temperatures, organisms('bugs') that cause food poisoning can grow to unsafe levels. Bacteria cannot grow easily at temperatures outside of this zone.

Here are some tips on how to safely store perishable foods at home:

• In your fridge — store fresh perishable foods at or below 5°C as soon as possible after buying them. Use them up within 2 to 3 days.
• In your freezer — store frozen food at -18°C or colder.
• Defrost frozen food in the fridge or microwave, not at room temperature.
• Keep hot food hot — if you are keeping food warm, put it in the oven at 60°C or 100°C.
• If you have left over food that has been at room temperature for less than 2 hours — you can put it back in the fridge.
• If you have leftover food that has been at room temperature for 2 to 4 hours — you should eat straightaway.
• If your food has been at room temperature for more than 4 hours — you should throw it away.

When you cook rice, you should put it in the fridge as quickly as possible. Eat your cooked rice within 2 days of cooking. Improperly stored cooked rice can be a cause of food poisoning.

Here are some tips to prepare food safely:

• Wash your hands with soap and water before preparing and eating food. Always wash your hands after you change a child's nappy or blow their nose.
• Wash your fruits and vegetables well.
• Keep your kitchen clean — wash your benches, dishcloths, chopping boards and kitchen utensils with soap and water.
• Keep raw and cooked foods separate. Store them separately. Use different cutting boards, knives and utensils for both.

If there is any concern about the safety of tap water, use bottled water. This includes for brushing your teeth and making ice. If bottled water is not available, you can boil water for 5 minutes or use chlorine-based tablets to treat the water. Iodine-based water treatment systems are not recommended for pregnant women as the iodine can affect your baby's development.

Cooking

It is important that you cook high-risk foods thoroughly. If you cook these foods at a high enough temperature, you can kill almost all harmful microorganisms.

Below are some general recommendations when cooking chicken and meat:

• All poultry and meats that have been minced or rolled should be cooked to at least 75°C in the middle. Using a meat thermometer can be very helpful.
• Minced meats, sausages and chicken are only safe to eat when they are piping hot in the middle, there is no pink meat and their juices are clear.
• Never let juices from raw chicken, meat or fish drip onto cooked foods or raw fruits and vegetables. If any utensil has been in contact with raw meat, wash it well. When reheating foods, make sure it is steaming hot.

It is important to take care with your food when eating out. When you go on a picnic, carry your food in an insulated container with an ice pack.

Choose to eat at food shops that appear clean. Avoid smorgasbord (buffet) venues. Also avoid choosing food items that are not stored appropriately. For example, hot food must be hot when purchased.

It is also important to think about potential allergies when preparing food for your child and their friends. Common foods that cause allergies include:

• eggs
• fish and shellfish
• peanuts and tree nuts
• milk
• sesame seeds
• soy
• wheat

When you introduce solid foods to your baby, be sure to include the foods that commonly cause allergy by the time they're 12 months old. This is to help reduce their chance of developing food allergy.

Introduce allergy foods one at a time. This helps you identify the problem food if your baby has an allergic reaction.

School lunches

It is important to remember food safety when preparing your child's lunch for school.

Lunches containing meat, egg, fish, chicken, or soft cheese must be kept cool. A plastic bottle of frozen water in the lunchbox helps.

It is also important to consider food allergies. You should inform your child's school if they have a food allergy. It is also important to find out from the school if any foods are banned in school lunches like nuts and eggs.

The safety of food and drink in Australia is regulated by Food Standards Australia New Zealand (FSANZ).

You can subscribe to an email newsletter or follow them on social media for the latest food recalls.

FSANZ also has consumer information on nutrition, additives and fortification, as well as useful tips and information on food safety.

• Dietitians Australia has an informative webpage about foods to eat and foods to avoid when you are pregnant and breastfeeding.
• Visit HealthyWA to learn more about listeria infections and how to protect yourself.
• Festive and pregnant? The Royal Women's Hospital have practical tips helping you eat safely and well these holidays.
• Call Pregnancy, Birth and Baby to speak to a maternal child health nurse on 1800 882 436 or video call. Available from 7 am to midnight (AET), 7 days a week (including public holidays).

Do you prefer to read in languages other than English?

• The Food Safety Information Council have translated videos about food safety into many community languages.
• The Royal Women's Hospital have translated their food safety in pregnancy resource into many community languages.

Looking for information for Aboriginal and/or Torres Strait Islander people?

The Food Safety Information Council has information on Aboriginal and [GS2] Torres Strait Islander peoples and food safety.