Statements and advice

Preventing foodborne illness

Safely preparing, handling, cooking and storing your food is important to avoid foodborne illness. Find out why it’s important and how to reduce your risk.

Why it’s important

Foodborne illness, also called food poisoning, is caused by bacteria, viruses, parasites, or toxins in food.

Most people with food poisoning recover without medical treatment. But it can be severe and even life-threatening, especially for people who are:

  • pregnant or have recently given birth (and their unborn and newborn babies)
  • older than 65 years
  • immunocompromised.

Making safer food choices reduces the risk.

Handling, cooking and storing food safely helps prevent foodborne illness.

Foods in Australia can be recalled from sale to protect consumers. Be aware of food recall alerts and follow the advice for any recalled foods.

Higher risk foods

Some foods can present a higher risk of food poisoning. Examples include:

  • raw or undercooked poultry, such as chicken and turkey
  • raw or undercooked eggs and foods made with raw eggs, such as mayonnaise and tiramisu
  • raw or undercooked meats and meat products
  • cold meats and pâté
  • seafood, especially raw or smoked
  • unpasteurised (raw) dairy products and fruit juices
  • soft cheeses, such as brie and camembert
  • pre-prepared salads
  • unwashed raw fruit and vegetables
  • certain types of produce, such as rockmelon and sprouts.

Some wild mushrooms are poisonous. It is not safe to eat foraged mushrooms.

Handling food safely

Keep it clean

Thoroughly wash and dry your hands:

  • before preparing food
  • often during food preparation
  • after touching raw foods.

Avoid preparing food for others (including at home) if you have diarrhoea or vomiting and for at least 2 days after your symptoms have resolved.

Keep things clean in your kitchen by: 

  • rinsing fruits and vegetables thoroughly before preparing or eating them
  • cleaning bench surfaces, utensils and chopping boards before, during and after preparing food
  • cleaning and drying sponges, brushes and dish cloths after use.

Do not wash raw poultry or eggs. It could spread germs around your kitchen.

Separate foods

Foodborne pathogens can transfer from one food to another if they touch, or through contaminated surfaces or utensils. 

You can avoid cross-contamination by: 

  • always keeping raw foods like meat, poultry, seafood and eggs separate from ready-to-eat food
  • using a separate chopping board and knife for meats and other foods
  • thoroughly cleaning utensils and surfaces after they touch each type of food
  • never letting juices from raw meat, poultry and seafood drip onto other foods
  • storing raw and cooked food in separate covered containers.

Cook it well

High temperatures kill foodborne pathogens, so it’s important to cook food thoroughly: 

  • Cook all poultry, minced or rolled meat (like hamburgers and sausages) and liver to at least 75 °C in the centre.
  • Cook all other food to 70 °C in the centre.
  • Reheat leftovers quickly to 75 °C in the centre.
  • Serve hot food hot (above 60 °C).

You can use a cooking thermometer to check the temperature of meat at the thickest part. 

For more information, see:

Store safely

To store your food safely:

  • keep it in a fridge or in an esky with freezer blocks at 5 °C or colder – bacteria thrive between 5 °C and 60 °C
  • if cooked food has been left at room temperature
    • for less than 2 hours – put it back in the fridge
    • between 2 and 4 hours – eat it straight away
    • after 4 hours – throw it away.
  • use perishable foods by their use by dates
  • defrost frozen food in the fridge or microwave, not at room temperature
  • keep hot food hot (if you need to) in the oven at temperatures above 60 °C.

Outdoor gatherings, especially in hot weather, can increase the risk of cold food getting to temperatures that allow bacteria to thrive. Make sure you keep cold food cold.

Learn more

For more information, see: 

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