EAT FOR HEALTH Australian Dietary Guidelines

FOOD SAFETY

97

Guideline 5

GUIDElInE 5

Food safety

Guideline 5

•   Care for your food; prepare and store it safely.

Summary

•   More than five million cases of foodborne illness are estimated to occur every year

in Australia.

•   Bacterial and viral food poisoning is a result of pathogenic organisms reaching harmful

levels or the production of pathogenic toxins.

•   Incorrect handling of food and storing food at inappropriate temperatures are major

causes of food poisoning. Particular care should be taken when handling food to be

consumed by people who have an increased risk of foodborne illness, such as pregnant

women, infants, older people and people with certain medical conditions.

This chapter provides information on preventing foodborne illness and why it is important

to store and prepare food safely.