4 fast facts about festive food poisoning

There’s a spike in bugs at this time of year. Here’s how to stay safe…


1 Never wash the turkey – you risk spreading germs. The best way to make sure turkey is safe is to cook it at the right temperature. Calculate cooking time properly, make sure there’s no pink meat and check juices are running clear.

2 Get wise with leftovers, which are a common source of festive food poisoning. Make sure they’re cooled properly, then cover up and immediately store in the fridge. Eat within two days.

3 Most of us stockpile supplies at this time of year, which can mean a stuffed fridge and cross- contamination. Raw meat and fish should be kept covered on the bottom shelf of the fridge, away from pre-cooked foods.

4 Buffet food left out for hours can provide a breeding ground for bacteria, so only take food out when guests are ready to eat it. Take out what you need and store any uneaten food back in the fridge as soon as possible.

For more information on how to reduce waste and freeze food safely this Christmas, visit or follow @foodgov #FreezerFairy on Twitter for tips and advice throughout the festive period.

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