While many of us pay attention to what we eat, we may not pay much attention to how our food is stored and prepared. Taking care of the way we store and prepare our food can prevent food poisoning, and microbiological contamination of food. Microbiological organisms which can contaminate foods include viruses, bacteria or parasites. Viruses such as the Rota virus, are more commonly affect children and may result from inadequately washing hands before handling food. Another parasite, Giardia, is most commonly found in the water supply.
Bacteria grow on some types of food more easily than others.
It is suggested that 20 per cent of food poisoning in Australia results from food mishandling in the home and outdoors. Symptoms of food poisoning can vary widely. The most common symptoms include vomiting, diarrhoea, nausea, stomach cramps or just a queasy feeling in the stomach. Cooking food to a temperature of at least 70 o C will kill bacteria that may contaminate food. Refrigerating food is an easy way to prevent food deterioration.