This month:
Safe food handling at home – why bother?
Foodborne illnesses: what’s behind
4 keys to safer food
The best way to store food
How to reduce acrylamide at home
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Safe food handling at home – why bother?
In the European Union, there are over 320,000 cases of foodborne disease reported every year, but the actual figure is likely to be much higher. Safe food handling at home can significantly reduce the risk of foodborne illness. By following 4 simple steps to safer food at home (see below), we can decrease our chance of getting sick from the food we eat.
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Foodborne illnesses: what’s behind
Foodborne illnesses, are caused by eating food contaminated with pathogens. People can become ill from food prepared or stored incorrectly at home, but the good news is that there are ways to keep ourselves safe.
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4 keys to safer food
Keep clean
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Cook thoroughly
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Separate raw & cooked
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Store at safe temperatures
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The best way to store food
Storing food correctly helps our food to stay fresh and safe for longer, helping us to stay healthy, reduce waste, and save money. Follow EUFIC's food storage tips, and don't forget to consult the storage instructions on food labels.
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How to reduce acrylamide at home
Acrylamide is a chemical that naturally forms when starchy foods are cooked at high-temperatures. It results in the “browning” and flavour change of these foods, but it can also lead to an increased risk of cancer.
Acrylamide is found in a wide range of products such as potato crisps, french fries, bread, biscuits and coffee. While we can’t completely avoid it, we can reduce our consumption by avoiding over-browning when cooking and aiming for a golden yellow colour. Eating a healthy, balanced diet can help further reduce the acrylamide intake.
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Also, this month...
Zinc in tinned tuna - when science goes wrong
High school: the time to introduce food safety habits
TV chefs could do more about safe food handling
EUFIC - European Food Information Council,
Rue Joseph Stevens 7, 1000 Brussels, Belgium
+32 25 06 89 89
www.eufic.org
