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Handling higher risk foods
Learn how to carefully prepare, cook and store higher-risk foods to avoid getting sick from foodborne pathogens, toxins or natural contaminants.
If your immunity is normal, then the advice below is for you. However if you have low immunity you should take even more care with food safety. Recent illness, chemotherapy, extremes of age and pregnancy can lead you to have lower immunity.
Being foodsafe when you have low immunity
Risks with animal products including dairy
• Meat – keep raw meat away from other food to prevent cross contamination
• Meat – know how to cook meat properly and tell when it is cooked
• Meat – check the colour to be sure meat is cooked (from Journal of Food Science) [PDF 320K, 10 pages]
• Meat – lumps and other defects in meat
• Chicken livers – cook well to kill the pathogens
• Pet food is NOT for people – it is illegal to sell pet food for human consumption
• Raw milk and raw milk cheeses – pathogens in unpasteurised milk products
Risks with seafood
• Shellfish – collect in safe areas to avoid pathogens, contaminants, marine bio-toxins
• Imported oysters – follow cooking instructions to kill Norovirus
• Fish – limit certain types during pregnancy to avoid high mercury levels
• Scromboid fish – store at correct temperature to avoid histamine build up
• Sushi – prepare hygienically and store at correct temperature to avoid pathogen build-up
Risks with fruit and vegetables
• Raw fruit and vegetables – wash well to remove pathogens
• Natural toxins in fruit and vegetables
• Tomato bacterium also found in capsicum and potatoes – no risk to human health
Risks with starchy foods
• Rice – cool quickly to avoid pathogen build-up
• Sushi – prepare hygienically and store at correct temperature to avoid pathogen build-up
• Dried potato flakes – cool quickly to avoid pathogen build-up
Other higher risk food
• Olive Pomace oil (purchased prior to 2002) – high risk from polycyclic aromatic hydrocarbon levels
• Trans fatty acids – frequently asked questions
Avoid illness from poor food handling/cooking/storage techniques
• Make your barbecue food safe from foodborne illnesses
• Keep your food safe this summer
• Slow cookers – cooking safely with slow cookers and crock pots
• Freezing and thawing food safely
• Gloves – the role of gloves for food hygiene when preparing and serving food
• Fresh food in Modified Atmosphere Packaging – keeping it safe
Imported high risk food checked at the border
Certain imported food items known to have a higher risk of containing pathogens, toxins or contaminants are monitored stringently at the border before being cleared for sale in this country. They are only released onto our markets if they have supporting government assurances of their safety, as well as getting satisfactory results for any tests that may be required.
Related pages
Bringing in Umu packs containing seafood
Foodborne illnesses – what they are and how you can avoid them
Chemicals, toxins and additives in food
Hunting, collecting and fishing for food
New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND
Phone: +64 4 894 2500
Fax: +64 4 894 2501
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