Foods that pose the greatest risk to food-borne illness

Poultry 

Food Safety Risk  

Campylobacter and salmonella are found in poultry intestines and can be transmitted into the human food chain. Evisceration of poultry can spread the bacteria, necessitating proper equipment disinfection. Campylobacter is the main cause of gastroenteritis in developed countries, with undercooked poultry and cross-contamination from raw meat contributing. 

Cooking 

Poultry should be cooked to a core temperature of 70°C for 2 minutes, with a stuffing temperature of 75°C. A meat thermometer should be used to ensure safe internal temperature and destruction of harmful bacteria. The thickest part of the bird should be pierced for juices. Defrosting food before cooking is crucial to prevent cross-contamination. 

Purchase  

Pack raw poultry separately from ready-to-eat foods, use reusable bags for raw meats, purchase at the end of shopping trip, and use cool bags for temperature control. 

Storage 

To prevent cross-contamination, store raw poultry and ready-to-eat foods separately in sealable containers. Keep poultry chilled at 5°C or less, avoid the danger zone (5°C and 63°C), and avoid over-packing. Store leftovers within two hours of cooking and consume within 2-3 days. Avoid eating food after its use-by date, as pre-packaged foods should be consumed within 2 or 3 days.  

Preparation  

Campylobacter and E. coli can last on kitchen surfaces for up to 24 hours. To prevent contamination, wash cutting boards, knives, and utensils immediately after preparing raw poultry. Dispose of packaging carefully and avoid washing raw poultry. Defrost in the fridge and allow to thaw slowly before collecting juices. 

Fruit and Vegetables 

Food Safety Risk 

Fruit and vegetables can be contaminated with E. coli, salmonella, and listeria through water, soil, manure, or droppings. Root crops and leafy vegetables are common sources of E. coli O157. Pre-packed salads can harbour microbes, moulds, and viruses. Raw and lightly cooked sprouts can cause food-borne illness. Melons can also be a source of salmonella poisoning. Fresh-squeezed or raw fruits and vegetables can contain harmful bacteria. 

Purchase  

Reputable suppliers should use bruised or damaged produce, pasteurize fresh juices, and select the best use-by date for bagged salad leaves, avoiding mushy ones and inflated ones. 

Preparation 

Fruits and vegetables not ready-to-eat need proper washing and processing to remove E. coli soil. Submerging in water and rubbing thoroughly reduces cross-contamination risk. Ready-to-eat fruits and vegetables have controlled procedures, and re-washing is not recommended. Beansprouts can be eaten raw if labelled ready-to-eat, but other sprouts should be cooked thoroughly. 

Storage 

Soiled vegetables should be kept separate from raw fruits, salads should be stored in clean containers, and hands should be washed before touching salads or fresh fruit to prevent cross-contamination and avoid bare hands. 

Eggs 

Food Safety Risk 

Salmonella infections are increasing in Europe, and raw eggs should be viewed as hazardous. However, UK eggs…