Germs such as salmonella and E. coli are waiting to strike at any time.
Kill the Germs
However, they can be killed by thorough cooking:
- always follow the instructions on the label
- always check your food is piping hot in the middle – there should be steam coming out
- do not reheat food more than once
- when reheating, take extra care your food is cooked all the way through
Do not fall prey to an attack of the kitchen germs.
Cooking Meat
It is especially important to make sure poultry, pork, burgers and sausages are cooked all the way through.
If there is any pink meat or the juices have any pink or red in them, germs could be lurking. So stop them!
Some meat, such as steaks and joints of beef or lamb, can be served rare as long as the outside has been properly cooked.
Food poisoning cases double during the summer months. On barbecues, cook your burgers and sausages until there is no pink meat left and they are piping hot throughout.
The Food Standards Agency's latest campaign GermWatch, with its star character Grubeye highlights the importance of food safety and hygiene in the home and promotes the 4 Cs.
