How to avoid food poisoning, after Food Standards Agency releases 'pink lamb' warning

The Food Standards Agency (FSA) recently released a warning about pink lamb following an influx in food poisoning cases from a certain bacteria.

Over 300 people have experienced illness after ingesting a bug associated with contaminated lamb or mutton – including 165 cases since June.

The bacteria, known as salmonella typhimurium, can cause symptoms included fever, diarrhoea and vomiting.

A spokesperson for the FSA said: “We’re quite clear that people can still enjoy their steaks, chops, joints and cutlets pink on the inside but cooked fully on the outside.

“If it’s minced meat, a kebab, sausage or a burger then cook it thoroughly throughout so there’s no pink meat at all, making sure it’s steaming hot and the juices run clear.”

So how else do you avoid catching a nasty bout of food poisoning? Yahoo Style UK spoke to Abbas Kanani, pharmacist at Chemist Click.

Don’t pick at cake batter

We know it’s Bake Off season and we’re all inspired to try our own hand at cakes and biscuits, but taking a spoon to your uncooked batter is a recipe for disaster, says Kanani.

“The raw eggs contained in the batter may contain salmonella. What’s more, the uncooked flour may also be contaminated with bacteria.”

Wash your hands

This one can’t be stressed enough – we never know how much bacteria we pick up throughout the day on our commutes or in the supermarket.

“It’s equally as important to wash your hands after you’ve handled certain foods, such as meats, to avoid spreading any harmful bacteria you may have picked up from touching uncooked food,” Kanani adds.

Defrost your meat safely

Kanani advises defrosting food in the fridge over a 24 hour periods in a large, clean bowl to prevent juices leaking out.

Alternatively, use the method of submerging your meat in a plastic bag under cold water.

Change your kitchen cloths regularly

Kitchen cloths can be a hotbed for germs – so make sure you wash them regularly. Kanani says: “During preparation of certain foods such as raw meats, there will inevitably be certain bacteria and germs on kitchen tops and surfaces. By using the same kitchen cloth, you run the risk of harbouring bacteria on them, and then spreading the same bacteria and germs when wiping surfaces.”

“A more hygienic option would be to use disposable anti-bacterial wipes to clean table tops and surfaces. If you insist of using kitchen cloths, wash them daily to avoid spreading harmful bacteria and germs that can cause food poisoning.”

Keep raw and cooked food separate

OK, we wouldn’t consciously mix these two together, but using the same cooking equipment for both can easily lead to cross contamination, says Kanani, who advises using separate chopping boards and utensils for each.

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