Copy

Easter seafood

View this email in your browser


Easter seafood - keep it chilled


The Food Safety Information Council today released research that shows more Australians are more worried about the safety of seafood (96%) than chicken meat (95%), minced meat (90%) raw eggs (83%), pasteurised milk (71%), cooked rice (58%) and bean sprouts (47%).

Food Safety Information Council Chair, Rachelle Williams, said that seafood sold in Australia is less likely to give you food poisoning compared with high risk foods such as raw eggs, bean sprouts and poorly handled poultry or minced meat.

‘Australia has a well-deserved reputation for high quality and safe seafood. Commercially produced seafood in Australia and imported seafood must adhere to strict quality controls but we also need to keep it safe and good quality after purchase,’ Ms Williams said.

‘Easter sees the greatest quantity of seafood sold in Australia so, at this busy time, consumers need to remember to transport their seafood home from the retailer in a cooler with ice block or ice. This will not only keep your seafood fresher, it will prevent the growth of bacteria that can make you sick.’

The Council has issued 6 tips to reduce your risk of food poisoning from seafood you purchase to help keep it safe this Easter:

  1. Only purchase your seafood from a registered seafood supplier and check it is visibly fresh and is displayed chilled
  2. Transport your seafood home from the retailer in a cooler with enough ice blocks or ice to keep it chilled
  3. Once home put seafood in the fridge in a covered container and make sure your fridge is running at 5°C or below. Live shellfish, such as oysters, should be kept on ice and consumed as soon as possible after shucking.
  4. If the seafood is going to be cooked this will kill most bacteria but there could be a slight risk if it is consumed raw, for example raw oysters, sushi, sashimi. You will need to be particularly careful and hygienic in preparing these raw foods and also handling pre-cooked seafood such as cooked prawns.
  5. Seafood eaten raw or cold cooked prawns are not recommended for pregnant women, people with reduced immune systems or the elderly because of the risk of Listeria.
  6. Consume prawns and live shellfish as soon as possible after purchase when they are at their best and use other refrigerated seafood within 2 to 3 days.

See more information of seafood safety. Thanks for the photo supplied by Norm Grant - Seafood Australia Pty Ltd

Join us for our Planning Day


Our annual Planning Day will be held in Sydney on Friday 26 May 2017 from 11am to 3pm where you can attend either in person or by phone or video conference. This is the only time of year members meet up to decide on the theme of Food Safety Week and the upcoming summer campaign, as well as setting our priorities for 2017/18. We'll be emailing further details and location to all our members shortly. If you're not a member and would like to become one we'd love to hear from you - you can find out more about membership benefits here  


In the news 

Our deathcap mushroom advice last month generated 185 news items nationally, particularly in high risk areas such as the ACT. We've also been busy getting a briefing out through the Science Media Centre about food safety following Cyclone Debbie and the resulting floods
Copyright © 2017 Food Safety Information Council, All rights reserved.


unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp