The Food Standards Agency (FSA) has revealed some of the top food hygiene mistakes consumers make.
The Consumer Insights Tracker is a monthly survey conducted by YouGov among 2,000 adults in England, Wales and Northern Ireland.
The November issue shows that 46 percent of people do not always check the expiration date before cooking or preparing food at home, and 45 percent say they would leave food out of the refrigerator after it has been served and let it sit for a few hours eat later.
About two in five respondents at least occasionally prepare raw meat, such as turkey or sausage, past the expiration date. An expiration date is about safety, while the expiration date concerns quality. Food should not be eaten after the expiration date. Nearly a quarter said they are unlikely to ask if their guests have any food allergies or intolerances.
Avoidable risks
Robin May, chief scientific adviser to the FSA, said the data shows people are taking unnecessary and avoidable risks in the way they cook, prepare and store food.
“No one likes being sick during the holidays, especially at a time when friends and family gather, including people who are more vulnerable to food poisoning, such as elderly relatives or pregnant women. When you’re cooking for a large crowd, there’s a lot to think about and maybe not a lot of space in the refrigerator.”
A third of respondents do not always wash their hands before cooking or preparing food at home, and more than a quarter said they would likely store food that needs to be refrigerated in another cool place due to a lack of refrigerator space. Keeping the refrigerator at the correct temperature of 5 degrees C (41 degrees F) or lower can help prevent food poisoning.
“If you experience diarrhea and vomiting this Christmas, you can take steps to avoid passing it on to your family,” said Dr Gauri Godbole, deputy director of the UK Health Security Agency.
“Clean surfaces regularly with bleach and wash your bedding at temperatures of 60 degrees C (140 degrees F) or higher. Avoid preparing food for others if you have symptoms and do not visit vulnerable people 48 hours after the symptoms have disappeared. Keep washing your hands – alcohol gels don’t work on all insects.”
Statistics of Ireland
Another survey found that 55 percent of people worry about cooking their turkey correctly and 30 percent worry about timing so that the turkey is ready with all the other dishes.
Safefood’s research found that 60 percent of people start planning their Christmas dinner in early December, while 26 percent start it just a few days before the main day. Safefood promotes food safety and nutrition in Northern Ireland and the Republic of Ireland.
The cost of living continues to have an impact, with more than 1 in 3 looking for cheaper food options and 27 percent cooking a smaller turkey.
Safefood also found that 43 percent will have leftover turkey up to two days after Christmas.
Trish Twohig, food safety director at Safefood, said: “With more than half of people cooking Christmas dinner this year worried about under- or overcooking their turkey, we’ve got all the practical tools you need to cook what is probably the most anticipated meal of the year. Using a meat thermometer to check that the thickest part of the turkey has reached a temperature of 75 degrees Celsius is the best way to know if the turkey is fully cooked and will be deliciously juicy.
Turkey should be stored on the bottom shelf of the refrigerator. It should not be washed as this can spread harmful germs to the sink and kitchen surfaces. Proper cooking kills all bacteria. Always cover leftovers and place them in the refrigerator within two hours of cooking. Once stored in the refrigerator, leftovers should be eaten within three days. Heat the food only once.
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