Keep your seafood cold
IF YOU haven’t got the stomach for gastro tomorrow, take notice of a local Queensland Health director’s warning.
“Hot weather and catering for large get-togethers are two main ingredients that can make the festive season a risky period for food poisoning,” public health unit environmental health director Harold Figueroa said.
Mr Figueroa said food poisoning could be particularly serious for young children, the elderly, pregnant women and anyone in poor health.
“Seafood is increasingly popular for Christmas dinners in our warm climate and extra care is required to keep these foods at the correct temperature,” he said.
Avoid fridge overcrowding and keep the temperature at or below five degrees Celsius.
If there is not enough room, soft drinks, alcohol, pickles, jams and other condiments generally don’t need refrigeration to remain safe.
Keep raw meat, poultry and seafood from touching other food.
Refrigerate leftovers immediately after a meal and use within two to three days.