Consumer health - Precautions can ensure food safety

SUMMER time barbecues and rising temperatures inevitably bring warnings of food poisoning, which the catering industry and consumers will ignore at their peril.

According to the latest bulletin from the Food Safety Authority of Ireland (FSAI), food poisoning incidents are on the increase.

This represents a timely wake-up call for the production, processing and catering business. It is a pointed reminder of its major legal responsibility to protect consumer health. From an average of 17 notifications of salmonellosis a month between January and April, the incidence of food-borne illness trebles to about 50 a month for the warm period of May to September.

Though food poisoning can be serious, it is avoidable with adequate food hygiene and temperature controls. Basic precautions include training of food workers, better hygiene practices, proper storage, plus the chilling and thorough cooking of meat products.

Separation of raw and cooked food is critical to avoid cross-contamination. Hand-washing is also vital when meals, including barbecues, are being prepared.

The serving of eight food enforcement orders in July, including five closures, highlights the need for the entire food industry to operate robust, rigorous and closely monitored procedures for ensuring food safety.

It requires only one person to spread bacteria, infecting consumers, colleagues, family and friends. One careless moment could spark a major outbreak of food poisoning.