In the seasonal spirit of giving, ÌÇÐÄVlog staff and members of share their epic Christmas food fails* – so that we may all learn from their mistakes.Ìý

1. Cooking something you’ve never made before

“I made a massive trifle that I’d never attempted before for my in-laws one Christmas in England. It had like two bottles of booze in it or something ridiculous, and the ingredients cost a fortune.Ìý

“But something went wrong with the gelatine or setting time, and it was in the fridge for AGES, but just never ever turned into jelly. It just stayed a boozy liquid mess. So, no Christmas dessert for us that year – oops!” – Pru Engel, ÌÇÐÄVlog audience and engagement editor

“Keen to shake things up a little, my husband decided that we should cook a whole turkey on the BBQ a couple of years ago (for the first time).Ìý

The average turkey weighs in at about 5kg, so we decided to butterfly the whole thing, and hook up a BBQ hotplate/DIY foil-oven to get the bird fully cooked.Ìý

We had just about everyone jumping in to monitor the BBQ, and it took about two times longer to cook than the recipe timing. The final result wasn’t too bad (if you’re into a late lunch of charcoaled meat), but it’s not something I’d repeat again in a hurry.”Ìý– Jen Paterson, ÌÇÐÄVlog head of content experience

Lesson

We’re all for experimenting in the kitchen or on the BBQ, but if you’re cooking for an important family occasion, you might want to do a practice run or two before the big day.

2. Fridge fails to keep its cool

“Our month-old frost-free fridge showed its true colours. It decided to go into a ‘I don’t do cool’ mode on Christmas Day, in a coastal Queensland house without air con.Ìý

“The temperature had hit the high 30s and the humidity resisted motion – it was like trying to walk along the bottom of the pool. (A pretty average summer’s day.) We were catering for ten, and were stocked up for a few good days.Ìý

“Perhaps it was the fridge being full of fresh food that tripped it up. Or the door being opened more than once an hour while starting the food prep the night before.Ìý

“It appears all the moisture had frozen up the works somewhere inside, and the fridge didn’t know how to recover.Ìý

“Turning the fridge off and letting it sit half empty for most of the day seemed to work. In the meantime, there was lots of shuffling of the fresh and cold foods to ice boxes (and a trip out for ice). It put lunch back to afternoon tea time and we had to quickly change the menu based on need, with a heavier reliance on wine than beer.” –Ìý@mark_m, ÌÇÐÄVlog Community member

Lesson

It’s unlikely you’ll know when an appliance is about to break down, but it’s a helpful reminder to take brand reliability into account when buying a new appliance (although that’s still not a guarantee it won’t ever stop working).

“A fridge isn’t like other appliances,” says ÌÇÐÄVlog whitegoods expert Ashley Iredale. “While it’s inconvenient and annoying when your TV packs it in, you can live without a TV.Ìý

“A fridge, on the other hand, is essential to keeping fresh food safe, so you really can’t go without one. You also stand to lose all the food that’s in it – that’s why reliability is so important when choosing a new fridge.”Ìý

Our article on Australia’s most reliable fridge brands reveals how different brands fare over time.

3. Pricey meat

“A constant food fail, in my opinion, is the quarter ham or half ham you buy by dollar per kilogram, and it’s mostly bone. It ends up being very expensive for Christmas lunch and a few sandwiches.” – @SueW, ÌÇÐÄVlog Community member

Lesson

ÌÇÐÄVlog Community member @syncretic weighed in with this advice: “I buy a whole ham. If you choose carefully, it’s better tasting and much cheaper than the cut ham at the deli – even after allowing for the bone.Ìý

“It gives baked ham on the day and cold cuts for the season. And when I’m getting tired of ham and the crowd has gone, I slice the lot and vacuum pack it for the freezer. It lasts very well and provides cold meat for the next few months.Ìý

“Even cheaper is to wait until the early new year to buy a ham or half ham and freeze pack it. It will be on super special because the supermarkets know it will go out of date before it sells outside the holiday season.”

4. Broken BBQ

“My brother opened his BBQ for the first time in 12 months and the whole thing was rusted to hell. And there were about 30 people who’d already come round and were waiting for food.” – Anonymous ÌÇÐÄVlog staffer

Lesson

We don’t blame you for not wanting to publicly shame your brother, Anonymous, but his plight is a lesson for us all. If you haven’t used your BBQ – or any appliance – for a while, make sure you give it a look over a week or two before the big day to check it’s in working order. AÌýthorough clean of your BBQÌýÌýis a good idea, too.

5. Being forgetful

“One year I forgot to take the plastic wrap off my Christmas bread dough before I baked it… it actually ended up with a great look, but it was inedible.” – Matthew Steen, Director, Reviews and TestingÌý

Lesson

It’s easy to get distracted in the kitchen, especially if you’re juggling recipes or entertaining guests at the same time. Other than learning from your mistakes, it can help to reread the recipe instructions at each stage. You can also set yourself a reminder on your smartphone or smart speaker, such as “Hey Google, remind me to remove the plastic wrap in 30 minutes”.Ìý

6. Glass warfare

“A memorable fail from my childhood, circa 1980. After much effort, the festive fare was spread out on the dining table, and the extended family was sitting around it ready to tuck in.Ìý

“My dad stood and opened a bottle of champagne (sorry, Australian sparkling wine) using the celebratory technique of full-release flying cork. Said cork went straight into the long fluorescent light tube directly above the table.Ìý

“The tube duly disintegrated into many, many fine particles of glass, which sprinkled down all over the now not-so-delicious Christmas repast.” – @ibnoom, ÌÇÐÄVlog Community member

Lesson

I’ll admit, I didn’t see this coming – clearly, neither did your dad! You can’t foresee every potential food disaster, but it might be worth popping a fewÌýpre-prepared meals in the freezer for such an occasion.

7. Forgetting how the summer heat can affect your food

“You know those adorable little strawberry Santas that are meant to look delightful plated up on the Christmas lunch table? Well, they don’t exactly hold their shape if you use whipped cream straight from a can and it’s a 34-plus degree day.” – Emily Swanson, ÌÇÐÄVlog digital content editor

Lesson

Emily learned from her mistake and suggests whipping your own cream and adding some icing sugar or cream cheese to give it more structure. We also recommend keeping any cream-based desserts in the fridge and taking them out only when you’re ready to serve them

8. Blowing your budget

“One year my sister tried to save money on gift-giving by making Christmas puddings and baked goods for everyone, only to go hundreds of dollars over the normal Christmas budget!” – Deirdre Smith, ÌÇÐÄVlog content editor

Lesson

Homemade gifts – especially baked gifts – are a great, thoughtful way to lower your consumer consumption rate at Christmas. But if the main reason you’re doing this is to save money, make sure you do your sums (and consider the amount of time you’ll spend actually making them) first.

9. Food poisoning (Salmonella infection)

“Food poisoning that kicked in one hour before lunch and then infected the whole family…”Ìý – Jen Paterson, ÌÇÐÄVlog head of content experience

Lesson

Sadly, it’s not uncommon for food poisoning to be the result of home cooking, so it’s worth keeping these three basic rules in mind:

1. Avoid the temperature ‘danger zone’Ìý

Bacteria thrive at temperatures between 5°C and 60°C, so store cold food below 5°C and hot food above 60°C.

2. Avoid cross-contaminationÌý

Always wash your hands before preparing food and wash them after handling raw meat. And don’t let raw meat or juices come into contact with food that’s going to be eaten uncooked.Ìý

3. When in doubt, toss it out

It’s not always obvious when food has been contaminated, especially since most food-poisoning bacteria and their toxins have no taste or smell.Ìý

Read our guide on how to avoid food poisoning for more.Ìý

10. Forgetting the recipe

“I remember some years ago the emergency services made an appeal to the public to only call 000 in the case of an actual emergency. One of the examples of incorrect calls was the case of someone wanting to know how to cook a chook for Xmas dinner.” – @Fred 123, ÌÇÐÄVlog Community member

Lesson

Well, clearly the lesson here is don’t call 000 unless it’s an actual emergency!Ìý

But in case you’ve misplaced your recipe and forgotten how to use Google, ÌÇÐÄVlog home economist Fiona Mair shares her recipe for roast chicken.

The post 10 Christmas lunch mistakes and how to avoid them appeared first on ÌÇÐÄVlog.

Recalled May 2023

Aldi is conducting a recall of OceanRise Anchovy Fillets in Olive Oil (100g) and OceanRise Anchovy Fillets in Olive Oil with Chilli (100g). The productsÌýhaveÌýbeen available for sale at all Aldi stores in Australia.Ìý

Why are they being recalled?

The recall is due toÌýelevated histamine levels. Food products containing high histamine levels may cause illness if consumed.

Exactly which product(s)?

The affected products being recalled are:

OceanRise Anchovy Fillets in Olive Oil (100g)

• Best before date: All date codes

OceanRise Anchovy Fillets in Olive Oil with Chilli (100g)

• Best before date: All date codes

Where were they sold?

The productsÌýhaveÌýbeen available for sale at all Aldi stores in Australia.

I ate this product. Am I at risk?

Any consumers who have consumed this product and are concerned about their health should seek medical advice.

I have this product at home. What should I do?

Do not consume this product. Return it to the place of purchase for a full refund.

Who should I contact for more information?

ALDI Food Recall Hotline on 1800 709 993

• Phone: ​1800 032 479

Why do food recalls happen?

A food recall is action taken by a food business to remove unsafe food from distribution, sale and consumption. All food businesses must be able to quickly remove food from the marketplace to protect public health and safety. FSANZ coordinates and monitors food recalls in Australia.Ìý

Recalls are classified according to the problem with the food. This includes:

• undeclared allergen – due to incorrect labelling, incorrect packaging or contamination of the product by an allergen
• microbial – contamination with pathogenic microorganisms such as bacteria, viruses or parasitesÌý
• foreign matter – contamination with material such as glass, metal or plastic objectsÌý
• biotoxin – contamination with biological toxins such as histamine in fish and paralytic shellfish toxin in oysters
• chemical/other contaminants – contamination with substances such as cleaning products, pesticides, machine oil, etcÌý
• packaging fault – where a fault in the food packaging results in contamination of the food (presence of glass/metal etc.) or a potential choking hazard.

The post Latest food recalls 2023 from Aldi, Leggo’s, Woolworths and other brands appeared first on ÌÇÐÄVlog.

On this page:

• Wax wraps
• Silicone food savers/huggers
• Reusable cotton food covers
• Reusable silicone 'film'
• Compostable plastic wrap
• Reusable sandwich bags
• Reusable food covers growing in popularity
• Why use reusable food covers?
• Can I REDcycle cling film?

We look at the pros and cons of four different types of reusable food covers.

Wax wraps

Brands include , Little Bumble, , , Bee Green, Green + Kind

What is it and what’s it made from? Cloth wraps are coated with beeswax or, for vegan versions, soy or other plant waxes, making them flexible and helping them ‘cling’ to food or containers, particularly when they’re warmed with the heat from a user’s hands. Depending on the brand, they may be made with organic cotton and/or organic, plant-based dyes.

Price Most brands sell combo packs of various sizes, and prices vary depending on the size and quality. Bee Green Beeswax Wraps start at $3 for their extra-small size and $12 for their jumbo size.

Suggested uses Wrapping around fruit and vegetables or across bowls or other containers to keep food fresh.

Pros Can be washed and reused for up to 12 months. Then either re-waxed or composted in the garden.

Cons They can’t be washed in hot water so they’re not suitable for wrapping meat or fish and they can’t be microwaved or put in the dishwasher. Some may also need a rubber band to properly seal them around containers.

Silicone food savers/huggers

Brands include ,

What is it and what’s it made from? Shallow, expandable silicone ‘cups’ that ‘hug’ around the cut edge of fruits and vegetables, keeping them fresher for longer.

Price Various, depending on size.ÌýFood Hugger’s set of five comes in different sizes and sells from $23.01.

Suggested uses Works on most fruits and vegetables including apples, onions and tomatoes. Can also be used over cans, jars and other small containers. Specialty shapes are sold that work best for avocados.

Pros Easy to use and they keep food fresher – and for days longer – than if food is left uncovered.

Cons Although they’re reusable, once they tear or crack they’re not biodegradable. They may pick up odours from strong-smelling food.

Reusable cotton food covers

Brands include Scullery, 4MyEarth, Karlstert

What is it and what’s it made from? Cotton canvas covers with elasticised sides that fit snugly over bowls to keep food fresh and nasties out.Ìý

Price 4MyEarth’s set of four comes in various sizes and retails for $39.95.

Suggested uses Use in place of plastic wrap to secure leftover food in bowls.

Pros Machine washable for repeated use.

Cons May not fit every size bowl; you’ll probably need a full set to fit all the different bowl sizes in your kitchen cupboard.

Reusable silicone ‘film’

Brands include , Bare & Co

What is it and what’s it made from? Flexible, stretchy, reusable, food-grade silicone film that can be used in place of cling wrap or baking paper.

Price Agreena’s four-pack of 2 x 20cm square wraps and 2 x 30cm square wraps retails for $27.95.

Suggested uses Covering food and baking.

Pros Dishwasher, microwave and oven-safe, although not at high temperatures.

Cons Non-biodegradable, although Agreena has a partnership with an independent recycling facility allowing customers to return used product for recycling.

Compostable plastic wrap

Brands include Seed & Sprout, SugarWrap, Great Wrap

What is it and what is it made from? An alternative to plastic cling wrap that breaks down in home compost systems in as little as 180 days. It’s made from various plant-based polymers including PLA and PBAT.

Price Great Wrap sells two 30 metre rolls for $14.95

Suggested uses Use wherever you’d use ordinary cling wrap, such as wrapping individual ingredients like cheese or vegetables, or over the top of bowls and plates.

Pros Unlike conventional cling film that accumulates in landfill, this product should break down into carbon dioxide, biomass and water.

Cons Don’t be tempted to pop it into the bin thinking it will decompose nicely in landfill. These materials are designed to break down in composting conditions, not your regular recycling or bin. They will decompose in landfill – eventually – but it could take years.

Tip: Look for products that state they work in home composts as some ‘green’ plastic wrap is only compostable in industrial conditions.

Reusable sandwich bags

Brands include Kappi, Sinchies, Bare & Co, Ecopocket

What is it and what’s it made from? Silicone or plastic reusable ‘ziplock’ bags and pouches

Price The Ecopocket starter pack of three pouches retails for $16.95.

Suggested uses Storing any fresh food that would usually be stored in a disposable zip-lock pouch.

Pros Versatile and easy. Freezer-safe.

Cons Can be used in the dishwasher, but handwashing is more likely to get them clean. The plastic brands like Sinchies are not suitable for microwaves.

Reusable food covers growing in popularity

Green products like beeswax wraps and reusable silicone pouches are becoming increasingly popular for storing and transporting food.

“We saw a 500% increase in sales after our first year, and a 300% increase from 2018 to 2019,” says Sam Bala, who owns Blue Mountains NSW-based beeswax wraps with his wife Christine.

A spokesperson from Biome says that reusable wrappers and food coverings enjoyed a huge surge in popularity at the time that the ABC’s War on Waste program was on screens. Sales have levelled off since then but remained steady.

In 2019 we asked members of our ÌÇÐÄVlog Community whether they’ve used reusable food covers, and 83% of respondents said they’ve used beeswax wraps, 35% have used silicone lids, and 26% have used silicone ziplock bags.ÌýÌý

Can you reuse cling film?

If you’re not ready to give up the clingy plastic stuff just yet, it’s worth remembering that there’s nothing stopping you reusing it.Ìý

As long as you’re careful to avoid holes or tears, and providing it hasn’t been soiled by food, there’s no reason why you can’t use the same piece several times, giving it a longer time in circulation and reducing the amount you go through.

Use what you already have

The best way to limit your kitchen plastics consumption, and therefore your waste, is to make do with what you already have.ÌýÌý

“We’ve become so reliant on things like cling wrap that we think we need an alternative … but often we didn’t need that product in the first place,” says Ilana Cooper, managing director of Radish Events, formerly Dan the Man Cooking, a Sydney catering company.Ìý

“There are a lot of things you already have in the house that you might not think of as traditional food storage. Tea towels, for example, or the old upside-down plate on a bowl.

“There’s definitely merit in being creative and using the resources you have.”

Food storage tips

1. Pack sandwiches straight into lunch boxes without covering; make sure you pick the right size for the bread you’re using.
2. An upturned plate or saucepan lid on top of a bowl keeps food as fresh as any plastic.
3. Reuse plastics such as bread bags, grape bags, rotisserie chicken bags. Just be sure they’re clean.
4. Reuse glass jars from products such as jams, pickles or dressings.
5. Freeze leftover herbs into ice cube trays rather than wrapping them in plastic.
6. Store leafy greens such as spinach or silverbeet in a jar with water on the kitchen counter; it will keep longer than in the fridge if the water is changed regularly.
7. Cut vegies don’t necessarily need covering. Half an avocado can be stored face-down on a plate and roast vegies can sit uncovered in a fridge as long as you’re unconcerned with odours.

Why use reusable food covers?

According to leading plastic wrap manufacturer Glad, the Australian plastic wrap market is worth $51 million, and nine out of 10 Australian households buy plastic wrap.

That’s a lot of disposable, single-use plastic wrap potentially ending up in landfill, or the environment.

Plastic wrap is just one tiny percentage of the plastic we get rid of every year – the says globally there are 53kg of plastic produced per person per year.

And if plastic production carries on as models predict, roughly 12,000 million metric tonnes of plastic waste will be either in landfills or in the environment by 2050.

It’s no wonder that many households are looking for alternatives to plastic wrap and other disposable plastic food storage options such as sandwich bags.

Can I REDcycle cling film?

While many types of soft, scrunchable plastic can be recycled at selected supermarkets through the scheme, cling wrap isn’t one of them in some cases.

“Some cling wrap is made of PVC, a material we are not able to process, and some isn’t,” says Rebeca J. O. Gleghorn, marketing and communications manager for REDcycle.

“The issue becomes that with them all mixed together, it’s impossible to distinguish between the two once in the recovery system.”

REDcycle have since updated their allowed list of cling film to include the following brands: Glad, Coles Home brand and Woolworths Essentials Home brand only – or get yourself some reusable food covers.

Shopping links on the ÌÇÐÄVlog website

ÌÇÐÄVlog is an independent, non-profit organisation dedicated to helping consumers. Clicking a link will take you to a retailer’s website to shop. While we make money if you buy through some retailer links, this doesn’t influence any of our rankings. 100% of the money we make goes straight back into our non profit mission. We’re currently testing this service and will consider providing more shopping links in the future. what you think.

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On this page:

• Three top rules to avoid food poisoning
• How to avoid buying spoiled food from the supermarket
• How to avoid food poisoning when eating out
• Use-by dates explained
• The different types of food poisoning
• Can I eat it? FAQ

Three top rules to avoid food poisoning

Whether the food comes from your kitchen or the local café, the basic rules of avoiding uninvited guests such as Escherichia coli O157 H7 (better known as E.Coli) or Bacillus cereus are the same.

1. Avoid the temperature danger zone

Bacteria thrive at temperatures between 5°C and 60°C. In ideal conditions, their numbers can multiply and reach dangerous levels in just a few hours. So, store cold food below 5°C and hot food above 60°C. See our fridge temperature guide for more details on safe food refrigeration.

2. Avoid cross-contamination

At home, the most likely sources of harmful bacteria are raw meat and unwashed fruit and vegetables. Don’t let raw meat or juices come into contact with food that’s going to be eaten uncooked or defrosting meat drip onto other food in the fridge. Always wash your hands before starting to prepare food – and wash them again after handling raw meat.

3. When in doubt, toss it out

Most food-poisoning bacteria and their toxins have no taste or smell. The smell of putrefaction is usually due to relatively harmless bacteria called pseudomonas. So it might not be obvious that food’s contaminated. See ourÌýFAQs on what’s safe to eat (below)Ìýfor the answers to your commonly asked dodgy-food-in-the-fridge questions.

How to avoid buying spoiled food from the supermarket

We’d hate to think Australia’s big (or little) supermarkets aren’t always practicing due diligence when it comes to food safety, but an ounce of prevention is definitely worth a pound of cure when you’re filling up your trolley.

How to avoid food poisoning when eating out

Avoiding contaminated food in a restaurant can be especially tricky. The place may look squeaky clean, but that doesn’t mean it is. If it looks like hygiene is not high on the list, however, it probably isn’t.Ìý

What to watch out for

• Dirty floors, counters and tables – they can carry bacteria and attract pests. If people can’t keep their premises clean, chances are they don’t do much better with the food.
• Staff with dirty hands or fingernails, dangling jewellery and long hair not tied back.
• Staff wiping surfaces or equipment with a non-disposable cloth – or not disposing of it afterwards. Just because a cloth looks clean doesn’t mean it is.
• Staff using the same set of tongs for different types of food – for example, salads and meat.
• Staff not washing their hands after handling raw meat.
• Wearing the same gloves when handling different foods or handing you your change and docket – this defeats the purpose of gloves.
• Dirty crockery, cutlery or glasses – including chips and cracks.
• Lukewarm foods that should be hot and cold foods that aren’t quite cold. Hot foods should be kept above 60°C (steaming hot) and cold foods below 5°C to stop most bacteria from multiplying.
• Unrefrigerated pre-packed sandwiches.
• Foods that aren’t cooked right through – watch out for pink bits in the centre of hamburger meat and pink uncooked chicken (particularly near the bone).
• Raw and cooked foods, such as salads and meats, touching each other in display units.
• Food displayed uncovered or unwrapped on counters.
• Condensation dripping from display cabinets onto foods.

Use-by dates explained

Foods that have a use-by date should be eaten or frozen before the end of the date shown. You shouldn’t eat them after this date and it’s illegal for shops to sell foods once a use-by date has passed.

Foods that have a best-before date are less perishable, and this date gives a guide to how long you can expect the food to keep its quality (not safety). It’s OK to eat (and sell) these foods after the date has passed. Use your common sense – although they’ll often be perfectly acceptable, they may sometimes not be as good-quality as they once were.

Bread can have a ‘baked on’ date or even a ‘baked for’ date, instead of a best-before date.

All dates only apply if the food has been properly stored and transported, so if the packaging looks damaged or otherwise suspect, give it a miss.

The different types of food poisoning

We’ve used the term “bacteria” here to refer to the micro-organisms that grow on food and can infect anyone who eats it. Strictly speaking, these harmful bacteria are known as “pathogens”. Many other bacteria are harmless.

The symptoms of “food poisoning” are sometimes caused by toxins produced by bacteria and other times caused by bacteria themselves infecting the body. The most common symptoms are vomiting and diarrhoea, usually preceded by abdominal cramps and sometimes a headache.

Usually it takes large numbers of food poisoning bacteria to cause illness, as our body’s natural defences can usually take care of most smallish invasions. But infants, babies and people with weakened defences (such as those who are already sick, the elderly and those on immunosuppressive drugs) are much more susceptible. Preparing food for anyone in these categories demands extra care.

In Australia, the bugs that commonly cause problems are:

Salmonella

Just one drop of contaminated chicken juice can make you very sick. It usually strikes within 8 to 72 hours of eating contaminated food. You’re likely to feel really awful for a couple of days, and may not fully recover for weeks.

Clostridium perfringens

Likely sources in the home are meat, poultry dishes, casseroles and the like that are cooled slowly and inadequately refrigerated. It can cause intense abdominal cramps and diarrhoea that begin 8 to 22 hours after eating the contaminated food. The illness is usually over within 24 hours.

Vibrio parahaemolyticus

It’s often caught from seafood produced in warm coastal waters. Oysters and other seafood eaten raw are a likely source. The illness is usually mild or moderate and lasts about two to three days.

Staphylococcus aureus

Staphylococcus aureus from the human body can grow and produce its toxin in foods like home-made pasta and fermented sausage – typically foods that get a lot of handling during preparation. Wash your hands!

Campylobacter

This is usually caught by eating contaminated poultry that’s not adequately cooked. It’s mostly spread by cross-contamination, and just low numbers of the bacteria can cause illness, with similar symptoms to salmonella. The effects will last for several miserable days.

Bacillus cereus

This can be a problem in cereal-based products, mashed potato, vegetables, minced meat, liver sausage and soups, and it’s often associated with fried or boiled rice. There are two forms of poisoning, caused by two different toxins. A fairly mild form that presents with diarrhoea develops within 8 to 16 hours and usually lasts for about 24 hours. A more severe form starts within 30 minutes to 5 hours of infection and generally lasts for less than 24 hours. It produces nausea and vomiting and occasionally abdominal cramps and/or diarrhoea as well. It’s often associated with fried or boiled rice.

Escherichia coli (E. coli)

E. coli don’t often cause illness, but the bugs are very common. They are found in the guts of animals, including humans. Most E. coli are harmless and normally serve a useful function in the body by suppressing the growth of harmful bacteria and by producing appreciable amounts of vitamins. But the presence of E. coli in food is an indication of faecal contamination and the possibility of the presence of far worse bacteria that could cause serious illness. Unfortunately not all E. coli are harmless. The strain E. coli O157 is particularly dangerous for two reasons. Doses of just a few cells can result in illness, and the toxin it produces is extremely potent, causing anything from mild diarrhoea to serious urinary and gastrointestinal complications, including internal bleeding. As with other strains of E. coli, E. coli O157 is normally found in cows’ and other animals’ guts and gets into meat in the abattoir. It’s a relatively new type of infection, first recognised in Canada in 1985.

Can I eat it? FAQ

The post How to avoid food poisoning appeared first on ÌÇÐÄVlog.

Considering the millions of different foods you can buy from supermarkets and other food retailers, it’s a tiny proportion.Ìý

But the potential harm to us if these recalls didn’t happen – or if we’re not aware of them – can be significant. In some cases it’s a matter of life and death.

So what causes food recalls, and how do you make sure you know about them?

Why foods get recalled

A food recall is when unsafe (or potentially unsafe) food is removed from distribution, sale and consumption.

Food Standards Australia New Zealand (FSANZ), Australia’s food regulator, coordinates dozens of food recalls in Australia annually.

They’re classified under eight different categories, but most recalls fall under the following three:

1. Undeclared allergens

Undeclared allergens account for 37% of all food recalls, and dairy, peanut, wheat/gluten and egg are the worst offenders.Ìý

Undeclared allergens may be due to incorrect labelling, incorrect packaging or contamination of the product by an allergen.Ìý

This type of recall may only affect a small percentage of the population – but for those people, a run-in with an unlabelled allergen can have devastating consequences.Ìý

Case study: Dairy causing death

In 2015 multiple coconut milk and water products were recalled because they contained cow’s milk, which wasn’t labelled.Ìý

People had suffered severe allergic (anaphylactic) reactions to the undeclared dairy ingredients in these foods, and one child subsequently died.

2. Microbial contamination

Microbial contamination is responsible for 28% of all food recalls, and includes contamination with pathogenic microorganisms such as bacteria, viruses or parasites.Ìý

The microorganisms most commonly associated with microbial recalls are Listeria monocytogenes (42%), Salmonella (21%) and E. coli (18%).

Case study: Frozen vegies carrying Listeria

Frozen vegies sold under multiple brands in major supermarket chains nationally were recalled in 2017 due to possible contamination with Listeria monocytogenes.Ìý

While anyone can get ill from eating Listeria-contaminated food, pregnant women and their unborn babies, the elderly and people with low immune systems are particularly vulnerable.Ìý

Customers were urged to check their freezers and dispose of the affected products or return them for a refund.

3. Foreign matter

The presence of foreign matter is the cause of 17% of all food recalls. The most common types of foreign matter found in food are metal (33%), plastic (29%) and glass (24%).Ìý

How to find out about food recalls

Businesses recalling food must inform consumers through a newspaper advertisement, a press release to news media outlets, a notice in the store where the product has been sold, their website and/or social media accounts.Ìý

Food recall details are also available through:Ìý

• and its social media accounts.Ìý
• The Australian Competition and Consumer Commission (ACCC)’s , iPhone app and social media accounts.Ìý
• Allergy and Anaphylaxis Australia’sÌý, which focuses on allergy-related alerts – including recalled products.

Information on recalls that need urgent consumer action may also be issued by a media release from FSANZ, the federal Department of Health or a state or territory health department.

Many people unaware of food recalls

We checked in with 1057 Australians via our Consumer Pulse survey in September 2018 and asked about their awareness of recent food recalls, and how they’ve been affected by food recalls, if at all.Ìý

• Alarmingly, more than a third of the people we surveyed were not aware of any food recalls.
• The survey happened to be carried out the week after sewing needles were first found in punnets of fresh strawberries, news of which was widely publicised. Not surprisingly this was the most readily recalled incident with more than half (58%) of respondents mentioning contaminated strawberries without being prompted.Ìý
• The high-profile recall of rockmelons (Feb 2018) linked to an outbreak of Listeriosis which resulted in a number of deaths was mentioned by 27% of respondents.Ìý
• 15% recollected the infamous frozen berry product recalls (Feb 2015 and June 2017) which occurred after the berries were linked to cases of Hepatitis A.Ìý
• 16% of the people we surveyed had bought a product that was recalled and said they were concerned for themselves or their family, and five people (1%) had become sick or had to be seen by medical practitioners as a result of eating a recalled food.Ìý

What to do with a food that’s recalled

• If you’ve bought a food that’s subsequently recalled, the standard advice is to not eat it, and either throw it away or return it to the place of purchase for a refund.Ìý
• If you’ve eaten it and you’re concerned about your health, seek medical advice.Ìý
• If you need more information, contact details for the relevant company or health department are always supplied in the recall notice, so get in touch.

Foods that are recalled most often

Top 10 by category (2008-2017)

• 22% Mixed and/or processed foods
• 11% Meat and meat products
• 11% Dairy products
• 8% Fish and fish products
• 7% Confectionery
• 7% Breads and bakery products
• 6% Fruits, vegetables and herbs
• 6% Non-alcoholic beverages
• 4% Salts, stocks, sauces and condiments
• 4% Nuts

Unusual recalls

We scoured the last eight years of FSANZ recall notices to find some of the more unusual reasons why food products have been recalled.Ìý

• Smelly leg ham. Franklins recalled its Farmfresh leg hams just before Christmas in 2010, because they were emitting an ‘unwholesome odour’.Ìý
• Cleaning fluid in milk. In 2011, Parmalat’s Pura, Daisy Fresh and Woolworths Homebrand milk, sold in supermarkets nationally, was recalled due to the ‘presence of a chemical contaminant (food grade dairy caustic cleaning solution)’.
• Cyanide in tapioca chips. In 2011, high levels of naturally occurring cyanide were found in two brands of tapioca chips, resulting in them being recalled.Ìý
• Pie packaging that can burn. Packaging that could overheat and scorch the consumer was the reason for the recall of Mrs Macs Microwave Pies in 2014.Ìý
• Prescription medication in weight loss chocolate and drinks. Emma Vita-brand weight-loss chocolate and Sumabe Acai Berry Coffee were recalled in 2010 as they contained a non-compliant prescription medication (sibutramine).Ìý
• Alcoholic kombucha. In 2015, Buchi recalled all of its kombucha as it contained alcohol at levels that were potentially intoxicating.Ìý
• Canned tomatoes that can cause injury. A packaging fault causing increased pressure in cans of tomatoes was behind Ardmona’s national recall in 2016.Ìý
• Poisonous seeds. Back in 2011, tests indicated that a weight-loss product from Lumsden Health Products may have contained poisonous seeds of the yellow oleander, rather than candlenuts as labelled.Ìý
• Insects in cookies. Target Cookie Mix in Mason Jars was recalled (in January 2017) because it was contaminated with insects.Ìý
• Konjac in jellies. Konjac is a binding food additive sometimes used in jelly. Konjac jellies don’t dissolve easily, so can lodge in the throat and cause a choking hazard. Mini konjac jelly cups are banned in Australia, but ACCC surveillance initiated in 2017 has identified multiple non-compliant products, resulting in their recall.Ìý

The post What you need to know about food recalls appeared first on ÌÇÐÄVlog.

First up, ÌÇÐÄVlog’s food and nutrition expert Rachel Clemons says you don’t necessarily have to throw foods such as eggs, milk or yoghurt out as soon as they reach the ‘best-by date’. There is a difference between use-by dates and best-before dates.

“Foods that have a use-by date should be eaten or frozen before the end of the date shown. You shouldn’t eat them after this date and it’s illegal for shops to sell foods once a use-by date has passed,” says Rachel.

“But foods with a best-before date are less perishable, and this date gives a guide to how long you can expect the food to keep its quality, rather than its safety. Food can be eaten and sold after its best-before date has passed and it’ll often be perfectly acceptable, though sometimes not as good quality as it once was.”

1. MilkÌý

You probably keep your milk in the door of your fridge, right? It’s super convenient and keeps the bottle upright, helping prevent messy leaks. But the door shelves of your fridge can be warmer than ideal for keeping milk, which is best stored at or below 4°C.Ìý

ÌÇÐÄVlog’s fridge expert, Ash Iredale, says: “If you want your milk to last longer, keep it in a colder place in the body of the fridge.”

2. Bread

Ensure your bread is wrapped well in paper or plastic and preferably stored in a bread tin – it’s best not to store your bread in the fridge as it will absorb too much moisture and grow mould more quickly.Ìý

If you have any bread that has gone stale, pop it in the food processor to process into fine crumbs, then transfer to a resealable plastic bag for freezing. You can use it later to make schnitzels, meatballs or as a crunchy top for pasta bakes.

3. Eggs

Those plastic egg holders that came with your fridge? They’re not all they’re cracked up to be. Eggs should be stored in their original carton: it keeps them safe, slows moisture loss, stops them absorbing food odours and it means you won’t lose track of the best-before date. Fresh eggs should keep well for about a month in your fridge.Ìý

ÌÇÐÄVlog tip: Check if your eggs are still good enough to eat by placing in a small bowl of water. If they sink or lay on their side at the bottom, they’re good to go. If they float, you should throw them away (older eggs will float as as they’ll form pockets of air).

4. Flour

Decant your flour from the packet and store it in a large, airtight container that your cup measurement will fit through. A container with a screwtop lid is preferable, but any well-sealed lid will work. This will help prevent nasty weevils accessing your baking stash. Some people also swear by their anti-weevil method of adding a bay leaf to your flour.

5. Butter and cheese

If your fridge has a dairy compartment, then use it – it’s slightly warmer than the rest of your fridge so your butter will be easier to spread.Ìý

However, if your aim is for your butter or cheese to last as long as possible, keep it in the main part of your fridge in an airtight container.

As for cheese, make sure it’s wrapped well (beeswax wraps are perfect) to avoid it being exposed to air and forming a hard, cracked surface. If this happens on a hard cheese (including if the surface has a little mould), it’s perfectly safe to just cut it off and eat the rest. You need to cut away at least 1–2cm from where the mould is, as it can sometimes extend further than where it’s clearly visible.

5. Meat and seafood

Meat and fish will keep for longer and stay in better condition if stored in your fridge at around zero degrees. This is a colder temperature than in your fridge’s main compartment, so store them in a chiller if you have one – it’s designed specifically for colder temperatures and isolates its contents, helping to prevent cross-contamination of bacteria and odours. Chillers also keep spills contained.Ìý

Don’t have a chiller? Then aim for the coldest part of your fridge. You can check where that is with a thermometer, but generally it’s the area at the back which is less susceptible to warm draughts when the door’s opened.Ìý

And consider freezing those steaks if you’re not going to be eating them in the next few days.

How long can I freeze chicken, pork and beef mince?

One of the best ways to make sure you’re not wasting meat is to pop it in the freezer. If you’re not going to use it within 2–3 days, wrap well in plastic, clearly label and freeze. To retain the best flavour and texture, you can freeze mince for up to 2–3 months although it will still be safe to eat if frozen for up to 6 months. Once thawed, you should cook it and eat it immediately.

7. Bananas

Are your bananas ripening and blackening too quickly? The best way to extend the life of your bananas is to buy them when they’re green and keep them separate from other fruits – placing them in the fruit bowl with other fruits will speed up the ripening process.Ìý

Even better, separate each banana and wrap the stem in plastic – this will stop the release of gases that cause ripening.

How to freeze bananas

If your bananas are blackening, either refrigerate or peel and chop them into slices, then transfer to plastic bags or containers for freezing. If you have a lot, freeze them first in a single layer on a lined tray before transferring to bags or containers (so they don’t stick together and freeze in unmanageable chunks).Ìý

You can pop frozen banana pieces straight into smoothies or defrost to make banana bread, pancakes or muffins. You could also try making banana pops for the kids: peel bananas but keep them whole and thread onto paddlepop sticks before freezing.

8. Tomatoes

“Tomatoes lose flavour when placed in the fridge,” says ÌÇÐÄVlog’s home economist Fiona Mair. “I always keep my tomatoes in my fruit bowl or on the window sill. However, to ensure they last as long as possible, you should keep them separate from other fruits such as bananas, apples and pears. This is because they are sensitive to ethylene – the gas that accelerates ripening.Ìý

Make the most of your leftover tomatoes: how to roast tomatoes

If you want to make sure you get the most out of the batch of tomatoes you bought and they’re reaching the end of their fresh life, you can roast them to create a delicious pasta sauce that’s great for freezing.Ìý

Just slice and spread on baking tray, then drizzle with olive oil and add some peeled garlic. You can also add any herbs you have such as rosemary, thyme or basil. Roast at 180°C for about 15–20 minutes for smaller cherry or grape tomatoes, or around 45 minutes for larger tomatoes.Ìý

Blitz into a sauce with a stick blender or food processor then freeze in plastic bags or containers. Defrost and reheat to stir through cooked pasta for a quick and easy dinner.

9. Apples

Your apples will last longer if you store them in the fridge. Placing them in a plastic bag in the fridge helps retain moistness and stops them shrivelling. If you prefer eating apples at room temperature, move a few from the fridge to the fruit bowl each day. Apples do not freeze well, so if you bought too many apples and want to use them up before they spoil, here are some ideas:

• Shred or finely chop and add them to a slaw that’s perfect for sandwiches or burgers. Mix with shredded cabbage, carrot, spring onion, mayonnaise and lemon juice. Perfect for sandwiches.
• Make stewed apple: chop green or red apples into pieces, then add to a saucepan. Toss with a little bit of sugar and lemon juice then cover with water. Bring to the boil and simmer for 10–15 minutes or until the apple is cooked and pulpy. Mix until smooth then serve with granola, ice cream or on its own. Keep refrigerated for up to 2–3 days.Ìý
• Bake into an apple pie or apple crumble.Ìý

The post How to make your food last longer appeared first on ÌÇÐÄVlog.

On this page:

• Controversial additives
• Colours
• Preservatives
• Antioxidants
• Artificial sweeteners
• Flavour enhancers
• Unlabelled additives
• What the experts say
• How additives are regulated

The more highly processed foods you eat, the more additives you’ll eat too. So the easiest way to avoid them is to eat mainly fresh and only lightly processed foods, such as canned tomatoes and frozen vegetables.Ìý

But you can’t easily avoid eating additives altogether – even packaged bread often has several. And having a small number of dietary additives doesn’t usually do any harm to most people. However, given that discretionary foods make up nearly a third of the Australian diet, even the fast food industry has started to cut down its use of potentially harmful food additives.

We look at the latest research into the food additives that are permitted in Australia – and give our verdict on the ones you might want to avoid.

Ìý

Controversial additives

The additives in question are from the following key categories:

• Colours (code numbers in the 100 range), which add or restore colour to foods.
• Preservatives (200 range), which help protect against food deterioration caused by micro-organisms.
• Antioxidants (300 range), which slow or prevent the oxidative deterioration of foods, such as when fats and oils go rancid.
• Artificial sweeteners (including intense sweeteners in the 900 range and bulk sweeteners such as sorbitol, 420), which create a sweet taste for fewer kilojoules than sugar.
• Flavour enhancers (mainly in the 600 range), which improve the flavour and/or aroma of food.Ìý

Other key additives

• Emulsifiers (mostly in the 400 range), which help stop oil and water mixtures from separating (in mayonnaise, for example).
• Stabilisers (mostly in the 400 range), which maintain the even dispersal of substances in foods such as ice cream.

Thickeners (including vegetable gums, which have code numbers mostly in the 400 range, and modified starches, which have code numbers in the 1000 range), which are used for foods such as thickened cream.

Colours

Colours and hyperactivity

The concern over artificial colours was fuelled by a UK government-funded study in 2010, which concluded that a mixture of colourings and the preservative sodium benzoate (211) could be linked to increased hyperactivity in some children.

The colours studied were tartrazine (102), quinoline yellow (104), sunset yellow FCF (110), carmoisine (122), ponceau 4R (124) and allura red AC (129).

The , the British food regulator, encourages food manufacturers to find alternatives to these colours and reports that some manufacturers and retailers in the UK have since taken action to stop using them.

Within the EU, foods containing these colours are now labelled with a mandatory warning: “May have an adverse effect on activity and attention in children.”

In Australia, the supermarket chain Aldi has removed these six colours from its own-brand products, as well as eight more colours: amaranth purple (123), erythrosine cherry red (127), indigo blue (132), brilliant blue (133), green (142, 143), black (151) and brown (155).

But Food Standards Australia New Zealand (FSANZ) says dietary exposure to added colours in food and beverages doesn’t pose a public health and safety concern for children in Australia.Ìý

According to a FSANZ representative, “All food additives including preservatives and colours undergo a safety assessment by FSANZ before they can be used in food or drinks sold in Australia or New Zealand.Ìý

“These safety assessments help to ensure the additive is safe at the levels being proposed and that there is a good technological reason for using it. This process also sets a safety limit for food additives so that no one, including children, would eat an unsafe level – even if they ate a large amount of foods containing the additive over a lifetime.”Ìý

But FSANZ does acknowledge that some people are sensitive to additives, even if they take precautions.Ìý

“Intolerances to food additives can occur in a small proportion of the population,” FSANZ says. “Food labels can help people who are sensitive to some food additives to avoid them. We also keep an eye on emerging science so if anything new comes up that causes us to be concerned about an additive we will review those levels to make sure they continue to be safe.”

But some people still argue that certain food additives can lead to health problems, even those that FSANZ has approved.Ìý

Colours and allergies

In the 1980s, concern centred on tartrazine, an artificial colour that can cause mild allergic-type reactions. Sunset yellow FCF can have a similar effect. Some animal studies have indicated sunset yellow can cause tumours, but the results aren’t consistent with other studies on rats and mice. Cochineal (120) can also cause allergic reactions in some people, including anaphylaxis, a particularly serious type of allergic reaction that can be fatal.Ìý

Contrary to popular assumptions, natural additives aren’t necessarily safer than artificial ones. For example, the natural colouring annatto (160b) – typically found in margarine, Cheshire cheese, smoked fish and cakes – can cause allergic-type reactions in some people.

Colours and cancer

Two long-term feeding studies showed that erythrosine (127) increases the incidence of thyroid tumours in rats. But a review of these and other available data by the Joint Expert Committee on Food Additives (JECFA), which is administered jointly by the Food and Agriculture Organisation of the United Nations and the World Health Organization (WHO), concluded the colour is safe. Even so, its use in Australia is restricted to glacé cherries only.

Tests have also linked allura red AC (129) with cancer in mice, but evidence of harm isn’t consistent or substantial. Claims that brilliant blue FCF (133) can cause cancer are largely unsubstantiated.

Our verdict

Colours in foods have no other function than to make the food look more appetising. In other words, they’re used for marketing reasons.Ìý

And given that they’re most often found in foods such as cordials, lollies, cakes and soft drinks, which we’re advised to have only as occasional treats anyway, it’s easy enough to avoid colour additives by avoiding these foods, or eating them only rarely.

In light of the UK food regulator’s decision to push for industry action to remove some of these colours altogether, we’d like to see FSANZ follow suit in Australia.

In the meantime, if your child shows signs of hyperactivity, cutting out foods that contain these colours from their diet could help. However, if you think your child has (or you have) an intolerance or allergy to any food or food additive, get advice from a doctor or dietitian – merely cutting out certain foods may not be the answer.

Preservatives

Soft drinks

In drinks, the combination of sodium benzoate (211) or potassium benzoate (212) and ascorbic acid (vitamin C in both its natural form and in the form of additive 300) can result in the formation of benzene, a known carcinogen. Exposing the bottle to heat or light during transport or storage can boost the amount of benzene that forms.

FSANZ tested 68 flavoured drinks, including flavoured mineral waters, cordials, fruit juices and fruit drinks, and found that 38 of the samples (56%) contained trace levels of benzene. Most had benzene levels below WHO guidelines for drinking water – 10 parts per billion (ppb) – but some contained levels of up to 40 ppb (1 ppb is the reference level for benzene in Australia’s more stringent drinking water guidelines).

Even more worryingly, a national diet survey in 2005 found that young children who consume lots of drinks that contain a form of benzoate (non-cola soft drinks, orange juice and cordial, for example) could be exceeding the acceptable daily intake (ADI) of benzoates.

Processed meats

The food preservatives potassium and sodium nitrite (249, 250) and sodium and potassium nitrate (251, 252) are typically used in processed cured meats such as ham and bacon. WHO’s International Agency for Research on Cancer classifies both as “probably carcinogenic to humans” because they can be converted into nitrosamines in the stomach. Nitrosamines increase the risk ofÌýcancer.

Bread

Calcium propionate (282) prevents mould growth on bread and is often heavily used as a preservative in humid, tropical countries and regions. It’s been linked to migraines and behavioural and learning problems, but these reports lack scientific credibility.

Wine and dried fruit

Preservatives that contain sulphur (220-228) – including sulphur dioxide (220), which is used in wine, beer, fruit juices, processed foods and dried fruit – can trigger asthma attacks. The 2005 national diet survey found that young children who eat lots of foods that contain sulphites, such as dried apricots, sausages and cordial, could be exceeding the ADI for sulphites.

Our verdict

Exposure to benzene in food and drink may be low compared with breathing air that contains benzene from traffic pollution or tobacco smoke, but it’s easily avoided. So it makes sense to steer clear of products that contain benzoates and ascorbic acid.

Cancer Council Australia and WHO recommend limiting or avoiding processed meats such as sausages, frankfurts, salami, bacon and ham. But keep in mind that the cancer risk is relatively small and that sodium nitrite prevents the growth of bacteria that cause botulism poisoning – which can be more dangerous, even deadly, in the short term.

People with asthma should avoid sulphur dioxide.

Antioxidants

BHA

BHA, butylated hydroxyanisole (320), is typically added to margarine and spreads, salad dressings, walnuts and pecans, and instant mashed potato.

WHO’s International Agency for Research on Cancer classifies it as “possibly carcinogenic to humans”. Some studies have shown that it causes cancer in rats, mice and hamsters.

But these studies are controversial because the cancer occurs in the forestomach, an organ humans don’t have.

Our verdict

It may be considered safe at the permitted low levels, but BHA can be replaced in foods by safer chemicals (such as vitamin E), safer processes, or simply left out completely. Check labels if you want to avoid it.

Artificial sweeteners

Artificial sweeteners can be hundreds of times sweeter than sugar. They’re typically used in diet (‘lite’) and low-sugar foods and drinks. Reports link many of them to cancer.

Artificial sweeteners and cancer

In the 1970s, several studies of rats that were fed very large amounts of saccharin (additive 954) found its use was associated with a higher incidence of bladder cancer. It was banned in Canada, and until 1996 products containing saccharin in the US had to be labelled with a warning. But research in humans largely failed to confirm that risk, and in 2000 the US government’s National Toxicology Program delisted saccharin as a possible carcinogen.

Research in 2005 from the European Ramazzini Foundation (updated in 2007) found that feeding rats aspartame (951) at doses that simulated the levels considered safe for humans increased the rats’ risk of leukaemia, lymphoma and breast cancer.

Another intense sweetener, cyclamate (952), was banned in Canada, the UK and the US more than 30 years ago because animal studies indicated links to cancer, but this ban was lifted in the UK in 1996 following further studies. However, another UK survey found that some children could be consuming up to twice the ADI for cyclamate.

A survey by FSANZ found that one in 20 Australian children were exceeding the acceptable daily intake (ADI0 for cyclamate). Cyclamate is still approved for use in Australia.

Artificial sweeteners and pregnancy

In 2010 Danish researchers linked the consumption of artificially sweetened, but not sugar-sweetened, soft drinks to preterm delivery of babies. The study couldn’t distinguish between the various artificial sweeteners, but aspartame and acesulfame-potassium are the most widely used.Ìý

The authors suggest the cause may be the methanol released when aspartame breaks down in the container or in the body, but more research is needed. In the meantime, pregnant women might want to avoid artificial sweeteners.Ìý

Artificial sweeteners and other health concerns

Aspartame has also been linked to headaches, allergies and changes in behaviour. But a review funded by industry of more than 500 studies, including the Ramazzini research, concluded that aspartame is safe at current levels of consumption as a ‘non-nutritive’ sweetener (one that contains neither nutrients nor calories). Many scientists remain concerned about the Ramazzini Foundation results, but FSANZ and the US food regulatory authority both told us they see no reason to change their view that aspartame is safe.

Our verdict

Being overweight is certainly a bigger risk to your health than eating artificially sweetened products.

Sweeteners have often been recommended as a weight-loss aid, but there’s conflicting research about the health credentials of artificially sweetened drinks. Some studies show that regular consumption reduces the intake of calories and promotes weight loss or weight maintenance. But other research shows no effect, and some studies even show weight gain. There is also emerging research on the effect of artificial sweeteners on the gut microbiome and its relationship to glucose intolerance, but more studies are needed.Ìý

Overall, the jury’s still out on the absolute safety of artificial sweeteners, so it makes sense to limit your and your children’s intake of foods and drinks that contain them. Losing weight without the help of artificial sweeteners would be the best outcome.

Those who should definitely avoid aspartame are people with the rare metabolic disorder phenylketonuria, or PKU, who must limit their intake of phenylalanine, an amino acid in aspartame.

Flavour enhancers

Flavour enhancers such as glutamates (621-625) are found in many foods, including packet soups, flavoured noodles, sauces and savoury snacks. When glutamate touches the taste receptors on our tongue, it gives food a savoury taste (sometimes known by the Japanese-derived word ‘umami’). Mixed with a meal, glutamate balances, blends and enhances the total perception of flavour.

Some foods – tomato products, fermented sauces (such as soy sauce or oyster sauce) and long-matured cheeses such as stilton and parmesan – are naturally high in glutamate.

Because MSG still has such a bad reputation (despite the lack of hard evidence that it causes any harm), some manufacturers use other sources of glutamate to give processed foods the extra taste. These include protein extracts from corn, yeast or soy, which are processed to release the glutamate.

People sensitive to monosodium glutamate (MSG, 621) may have short-term reactions such as headaches, flushing and numbness when they eat foods that contain large amounts of MSG, and some asthmatics may also be susceptible.

Our verdict

For most people MSG and other glutamates are harmless. If you’re sensitive to MSG, check labels for it.

Unlabelled additives

You can avoid specific additives in packaged foods by looking at the ingredients list.

Additives must be identified by their function, then by their name (for example, preservative: sulphur dioxide), or by their code number (for example, preservative 220).

But this use of either names or codes, which can vary from one manufacturer to the next, can make it hard to compare which additives are in different products. And there are some exceptions:

Flavourings

Whether natural, nature-identical (chemically identical to natural flavours) or artificial, flavourings don’t have code numbers and may be labelled simply as ‘flavouring’ or ‘flavour’. According to FSANZ, the vast number of flavouring substances permitted in food means it wouldn’t be realistic to force manufacturersÌý to list all their actual names.

The 5% loophole

If an additive is present in an ingredient, that ingredient makes up less than 5% of the complete food product, and the additive isn’t considered to perform a technological function in the final food, it doesn’t have to be listed.

Processing aids

Listing these isn’t a legal requirement, even though traces may be present in the food. Enzymes are an example: they have multiple uses in food production, including boosting bread-loaf volume, assisting with the removal of meat protein from bones, and breaking down fruit to release more juice.

Ice-structuring protein (ISP), a genetically modified fish protein used in ice cream to control the size and growth of ice crystals, is another.

Our verdict

We want one clear labelling system for additives – such as standardising the use of names and numbers – so it’s easier to avoid them and to compare what’s in different foods.

Food labelling should also be extended to include all additives, including processing aids, even if they’re present in very small amounts.

What the experts say

A 2018 article about allergies to food additives reported that “Contrary to the general public’s perception, the prevalence [of reactions to food additives] seems to be rather low. The few studies from Denmark reported a prevalence of 1–2% in children and 1% in adults.”

But according to accredited practising dietitian Frances Walker, from in Victoria, sensitivities to food additives may be more common.Ìý

“Symptoms to food additives are often reported in my food-sensitive clients,” says Walker. “I see many a person who cites symptoms such as rashes, mood swings, fatigue, diarrhoea, feeling very hungover (although no alcohol was consumed), sleeplessness, mouth ulcers and more after consuming certain food additives.

“Despite a lack of robust evidence to support links between many food additives … I see many sensitive adults and children whose symptoms not only improve when the problematic food additives … are removed, but reappear when these additives are individually challenged.”

If you believe you may be sensitive to any food additives, proper diagnosis is the best way to learn what your body can tolerate, and what you should avoid.Ìý

“While links between symptoms and food additives are not always supported in the literature, a simple elimination and challenge with the additive in question can often clarify if a sensitivity is present,” says Walker. “This is best done with the guidance of a specialised dietitian to minimise any impacts on nutritional quality and balance, especially for children.”

How additives are regulated

The use of food additives in Australia is governed by the and regulated by FSANZ. When applying to use a new additive, a manufacturer must provide evidence to FSANZ of its safety, as well as the technological reason for its use. FSANZ reviews the safety evidence before it approves an additive for use and reviews new research as it becomes available, but it doesn’t carry out safety testing of its own.

FSANZ also does an exposure assessment to estimate the likely amount that would be consumed if the food additive were permitted for use. This amount is compared with the acceptable daily intake (ADI) recommended by scientific experts, which is the amount you can consume every day without damaging your health. FSANZ then recommends a maximum permitted level of the food additive in particular foods, based on technological need and providing it’s within safe limits.

The post Food additives to avoid appeared first on ÌÇÐÄVlog.

On this page:

• What are microplastics?
• How much do we ingest?
• Are microplastics bad for us?
• How can I avoid ingesting microplastics?

They come from a variety of sources, including synthetic fibres, microbeads from health and beauty products, and larger plastics that break down into ever-smaller pieces.Ìý Ìý

Because of the extremely long life of plastics, this means that every piece of plastic ever manufactured could be producing these tiny particles.ÌýBut research on the effect of microplastics in the environment is limited and we know very little about the impact they may be having on human health.Ìý

What we do know is that microplastics are everywhere and unavoidable. We’re slowly finding out more about them, and how they enter the environment and find their way into our food supply.

What are microplastics?

Microplastics are defined as tiny pieces of plastic that are less than 5mm in length.Ìý

There’s an even smaller type of microplastic – nanoplastic – which is the result of microplastics breaking down even further. Pieces of nanoplastic are less than 100 nanometers (nm). For scale, even a single human hair is huge by comparison, at about 75,000nm in diameter.

Because they’re so tiny, microplastics enter the environment very easily. A spokesperson for the World Health Organization (WHO) tells ÌÇÐÄVlog that the most common causes are surface run-off (which happens after heavy rain or a flood), treated and untreated wastewater effluent, industrial effluent, sewer overflows and atmospheric deposition (where the particles are deposited from the atmosphere to Earth’s surface).

Even using your washing machine contributes to the spread of microplastics: clothes made from synthetic fabrics such as polyester and nylon release tiny fibres into the water, which then end up in waterways. A recent UK study found that using a delicate wash cycle (which has a higher water to fabric ratio) in a front-loading washing machine can release an extra 800,000 polyester microfibres compared with a normal wash cycle.

These particles aren’t usually removed by wastewater treatment, so they end up in waterways. There, they can be digested by aquatic organisms and animals, such as fish, which mistake the particles for food.Ìý

WHO reports that microplastics have been detected in sea salt, sugar, honey and beer, probably due to their presenceÌý in water, food processing or atmospheric deposition.Ìý

Food Safety Australia and New Zealand (FSANZ) reports that microplastics can also be found in indoor dust, and a Chinese study this year found that polyester fibres (including PET) were one of the key microplastic components of indoor and outdoor dust.

Primary vs secondary microplastics

There are two categories of microplastics, primary and secondary, although their impact is the same.

A WHO spokesperson tells us that “primary microplastics are specifically manufactured in the microplastic size range, for example, industrial abrasives used in sandblasting and microbeads used in cosmetics [and skin care products].

“Secondary microplastics are formed by the fragmentation and weathering of larger plastic items either from wear or from their release into the environment.”

This means that all plastic in the environment has the potential to be a source of microplastics. This includes nearly all the plastic that’s been made – ever.

How much do we ingest?

Many people may not have heard of microplastics before, but we’ve been ingesting them for years. Scientists first described the existence of microplastics in the 1970s.Ìý

But, according to Dr Thava Palanisami, an expert in contamination at the University of Newcastle, research on where they come from and their impact on human health only really stepped up in 2004.

“Worldwide data shows that water is the biggest source [of microplastics in the environment] because so many microplastics, including from industry, wash down the drain and existing technologies aren’t designed to remove all of it,” he says.

An from the University of Newcastle suggests that the average person could be consuming about 5g of microplastics every week – that’s about the equivalent of a credit card.

Other estimates are that the average person potentially consumes as many as 1769 particles of microplastic a week just from drinking water, 182 from eating shellfish, and 21 from consuming beer and salt.

A recent Canadian study found that some every time you brew one up. The researchers found that, when brewed, some ‘premium’ pyramid-shaped teabags, which are made from plastic rather than the traditional paper, released about 11.6 billion microplastic and 3.1 billion nanoplastic particles into the water.

“These levels were thousands of times higher than those reported previously in other foods,” say the researchers.

This problem isn’t about to go away either – because we’re producing more plastic than ever before. According to a by the World Wildlife Fund, the production of ‘virgin plastic’ (brand-new plastic made from raw materials) has increased 200-fold since 1950, and production has grown by four percent every year since 2000.Ìý

If plastic production continues at the current rate, the amount of plastic we’re making could swell by 40% by 2030.Ìý

Are microplastics bad for us?

True, the idea of billions of tiny plastic particles swimming around in our food and water doesn’t sound very appealing. But we simply don’t know enough about what impact, if any, they may be having on our bodies and our health.

Although microplastics are still a consideration if we eat whole fish such as sardines, FSANZ says human consumption via fish is “likely to be negligible” because we’re unlikely to eat the parts of fish where microplastics have been found, such as the gills, liver and intestines.Ìý

However, research indicates that eating shellfish and mussels could be a “possible route of human exposure”.

FSANZ says: “Our current view is that plastic contamination of the food chain is unlikely to result in immediate health risks to consumers.”

Palanisami says the simple fact is that microplastics are not natural materials, so in theory “it can’t be good for us”.Ìý

But just what kind of negative impact they have on humans isn’t known yet. “There are studies ongoing at the moment, so it may take a few years until we know more,” Palanisami adds.

There is evidence that some chemicals in plastics can cause cancer, for example vinyl chloride in PVC or endocrine disruptors such as BPA and phthalates (DEEHP).Ìý

Microplastics can also absorb toxic contaminants and give off pollutants, which then escape and accumulate in the environment.ÌýBut there’s no study to show what effect microplastics are having on us and our health – yet.Ìý

The researchers who did the tea bag experiment also explored how the particles affected the health of very small aquatic organisms called water fleas. They found that the fleas survived, but did have some anatomical and behavioral abnormalities.Ìý

One of the researchers, Laura Hernandez, says that more research is needed to determine whether the plastics could have subtle or chronic effects on humans.

WHO agrees, saying that “although there is insufficient information to draw firm conclusions on the toxicity related to the physical hazard of plastic particles, particularly for the nano size particles, no reliable information suggests it is a concern.”

In March 2018, an analysis of bottled water revealed that 90% of popular brands tested contained microplastics. One brand contained as many as 10,000 particles per bottle. Another study also found high levels of microplastics in treated tap water.Ìý

In response, WHO launched a review into the safety of drinking water, acknowledging that although many people are concerned, there is “very scarce” information and that “a better understanding of overall exposure to microplastics from the broader environment is needed”.

How can I avoid ingesting microplastics?

Given that microplastics are absolutely everywhere in our environment, our water and our food supplies, it’s simply not possible to avoid consuming them.Ìý

WHO says if we want to reduce the amount of microplastics in our lives, we need to change how we use and manage plastic.Ìý

“Actions to minimise [the] release of plastic products in the environment will help to reduce exposure to microplastics,” WHO says. “Actions could include improving recycling programs, reducing littering, improving circular solutions and decreasing industrial waste inputs into the environment.”

Palanisami agrees: “The important thing is to reduce our use of plastics, so we can reduce the flow of it,” he says. “For us, avoidance isn’t possible, it’s more that we need to increase awareness.”

Several countries have banned the use of microbeads, including the UK, USA, New Zealand and Canada.Ìý

In Australia, the Department of the Environment and Energy introduced a voluntary phase-out of microbeads in cosmetics, skin care and some cleaning products between 2016 and 2018. In 2017, the department reported that 94% of these items were microbead-free, but the use of these tiny pieces of plastic remains legal in Australia.

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On this page:

• What is GM food?Ìý
• What GM foods are grown in Australia?
• What are some of the health concerns?
• What GM foods are available in Australia?
• Are they labelled as GM?
• Corporate dominance and oligopoly
• What are some of the benefits of GM foods?Ìý
• Who assesses the safety of GM foods?
• Who assesses the safety of GM crops?
• Do certified organic products in Australia contain GMOs?

GM crops are lauded as a critical part of the solution to the world’s agricultural problems. But a recent ÌÇÐÄVlog poll found that 84% of Australians are concerned about eating food with GM ingredients.Ìý

In this article we present the key controversies and spill the biotech beans on what foods may have GM ingredients, labelling requirements, and what GM crops are grown in Australia.Ìý

What is GM food?Ìý

GM foods include or are made from a genetically modified organism (GMO), such as GM soy beans or GM yeast.Ìý

A GMO has had its genetic code deliberately changed, often by transferring genes from another species to produce beneficial new characteristics for the producer or the consumer – such as herbicide tolerance, higher crop yields, improved nutritional value or pest resistance.Ìý

What GM foods are grown in Australia?

There are only two commercial GM broad-acre crops grown in Australia – GM cotton and GM canola. These are both found in many margarines and frying oils.Ìý

More than 99% of planted cotton in Australia is GM.

There are three types of GM cotton in use and all are owned by Bayer or Monsanto, which are on the brink of merging. Two of these cottons are herbicide-tolerant to help the control of weeds, and the other has an inbuilt resistance to a pest, reducing the need for insecticides.Ìý

There are six types of GM canola licenced for use in Australia. All have been developed to be resistant to the herbicides used to control weeds. Five of these are owned by Bayer or Monsanto.

Other GM crops being developed and trialled around the country (but not yet commercially available) include sugarcane, safflower, banana, wheat, barley and white clover.

There are no GM animals or fish being grown or raised for food in Australia; however, meat, dairy and eggs from animals fed imported GM feedstock are available to consumers in Australia.

What are some of the health concerns?

Triggering an allergic reaction

In 1996, researchers found that when an allergenic Brazil nut gene was transferred into a soybean, the allergenicity from the Brazil nuts was transferred too. It wasn’t approved for market and, since then, the FAO and WHO say that allergenic proteins are not allowed to be transferred into a GMO.

Outcrossing of genes

Genes from GM plants can unintentionally escape into other crops or into related species in the wild.ÌýIn 2000, a woman in California went into anaphylactic shock after eating corn tacos. Earlier that year, it was found that a pest-repelling GMO corn crop that was only approved for feeding animals had cross-pollinated conventional corn crops nearby that were intended for human food.

New diseases could emergeÌý

Bacteria and viruses are sometimes used in gene modification, and some people believe this could lead to new pathogens.

Gene transfer of antibiotic resistance

Although the probability is low, gene transfer from GM foods into bacteria in our gut, or cells in our body, could occur. There are fears that antibiotic-resistant genes used as markers when creating GMOs could contribute to antibiotic resistance.

What GM foods are available in Australia?

Many of the processed foods in our stores include imported GM ingredients.

Are they labelled as GM?

Many of the foods containing imported GM ingredients in the table above are unlikely to be labelled as containing GM ingredients.Ìý

By law, food that contains GM protein or ‘novel DNA’ must be labelled. And GM foods that have an altered characteristic (e.g. soy beans with increased oleic acid content) compared to the non-GM counterpart must be labelled.

However, the exemptions include:

• GM oils, sugars and starches – Highly refined foods no longer contain the GM protein, according to FSANZ. This includes corn syrup, cottonseed and canola oil.
• GM food additives or processing aids.
• Meat, dairy and eggs from animals fed GM feedstock.
• Food bought from cafes, restaurants, takeaway shops and vending machines.Ìý
• GM flavourings in a concentration of no more than 0.1%.
• Unintentionally present GM ingredients of no more than 1%.

A survey conducted by ÌÇÐÄVlog earlier this year showed that 84% of consumers were concerned about the presence of GM ingredients in their food. However, mandatory GM food labelling is not recommended in the draft Review of Agriculture by the Productivity Commission. It states, “All GM foods must undergo a safety assessment by FSANZ, and therefore GM labelling is a consumer value issue, not a food safety issue.”Ìý

Gene Ethics, a nonprofit, opposes this stance, stating in its submission to the review that removing GM labelling disadvantages consumers in favour of retailers and GM food producers: “A majority of Australians do not want to eat GM foods and should be enabled to decide what to buy at the point of sale, through good labelling.”

Corporate dominance and oligopoly

Many believe that the dominance of the global GM seed and agrichemicals market by a handful of chemical companies (including Dow Chemical, Du Pont, Monsanto, Bayer, ChemChina and Syngenta) puts farmers in financially vulnerable situations, particularly in developing countries.

Where once farmers had choice and saved their own seeds for crop regeneration, now Monsanto has them sign a user agreement that prevents them from saving and replanting the seeds, forcing them to reinvest each season.Ìý

Research into GM seeds is tightly controlled by the agritech companies that have given themselves the power to quash the work of independent researchers. Research on genetically modified seeds is still done by independent scientists, but only studies that the seed companies have approved are published in peer-reviewed journals.

What are some of the benefits of GM foods?Ìý

Proponents of GM foods point to benefits such as increasing crop yields, insect-pest resistance and bio-fortifying food to address vitamin deficiencies.Ìý

For example, the Banana21 project is using GM techniques to produce bananas with increased levels of vitamin A. By increasing vitamin A in a food that’s a staple part of the diet in parts of Africa, it’s hoped that the project will dramatically reduce instances of preventable blindness.Ìý

Studies have shown that some GM food crops produce an increase in yields and/or a reduction in pesticide use, while other GM crops can result in increased herbicide use. Ìý

Who assesses the safety of GM foods?

Australian and imported GM foods are assessed for their safety and labelling requirements by Food Standards Australia New Zealand (FSANZ) under the Food Standards Code.

Assessments are conducted on a case-by-case basis. FSANZ look at risks that arise as a result of the altered genes, risks that come with the intended or unintended use of the product, and if any conditions of use are needed to enable the safe use of the food. It must be shown to be as safe and nutritious as its conventional counterpart.Ìý

Who assesses the safety of GM crops?

GM crops are regulated by both the Commonwealth and state governments.

The Commonwealth Office of the Gene Technology Regulator (OGTR) regulates GM organisms under the Gene Technology Act 2000 and corresponding state and territory laws.ÌýThe OGTR identifies the risks posed by a GM organism (or dealing with the GMO) to the health and safety of people and the environment. This may be during experiments, growing, transporting, importing. The GMO’s safety is assessed against its conventional counterpart.

How are the states involved?

South Australia, the ACT and Tasmania all have moratoria on the growing of GM crops. Victoria lifted its ban in 2008, New South Wales has approved GM canola and GM cotton crops, and Western Australia recently lifted its restrictions on GM crops.

Do certified organic products in Australia contain GMOs?

Mark Anderson, general manager of organic certification body NASAA, says organic farming prohibits the use of any GM organism or products.Ìý

However, because the process is tested for organic certification, and not the product, it’s nearly impossible to be totally confident that no GM elements are present. For this reason NASAA uses the term non-GMO rather than GE- or GMO-free.

Nonetheless, he says organic certification is your best bet when seeking non-GMO foods as there is currently no certification for non-GMO.Ìý

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On this page:

• What's UHT?

The benefits of an extended shelf life for manufacturers are wide-ranging: the product can remain on sale on the shelf for longer, wastageÌýand productÌýreturns from the retailer are reduced, moreÌýextensive productÌýdistributionÌýis possible and highlyÌýseasonalÌýproductsÌýcan be stockpiled, to name just a few.

But more often it’s fresh foods, rather than frozen or shelf-stable (ambient) foods, that are favoured and valued by consumers – and therefore by retailers. And consumers don’t want preservatives or other additives used to make these fresh foods safe and stable.

Keeping food chilled is essential (ideal storage temperatures are 5°C or less). But there are ways of processing or packaging fresh foods that will add extra days, weeks and sometimes even months to their refrigerated shelf life.

Processing methodsÌý

Flash pasteurisation

Flash pasteurisation, also known as high-temperature short-time (HTST) processing, is a process used on perishable beverages like fruit and vegetable juices and milk. It’s based on the same principles as traditional pasteurisation, using heat to kill food spoilage microbes such as bacteria, yeast and mould (see When foods go bad). But as indicated by the name, it uses higher temperatures for shorter times – milk, for example, is held at a minimum of 72°C for 15 seconds. The liquid is then cooled quickly and poured into sterile containers.

Flash pasteurisation is thought to cause less damage to the nutrient composition and sensory characteristics of foods (eg flavour and smell) than the more traditional low temperature long time pasteurisation treatments. But unlike UHT, flash pasteurised products still require refrigeration to prevent further growth of microbes.

In the chilled juice market, flash pasteurisation is sometimes used in conjunction with preservatives to extend shelf life. But some flash pasteurised products, Nudie juices for example, are preservative-free. Yet we’ve seen some in our local supermarket’s chiller with a shelf life of six weeks – a significant advance on the roughly 2 or 3 days for juice you squeeze at home.

High pressure processing

High pressure processing (HPP) is where pressures of up to 700MPa (7000 times the pressure of the atmosphere) are applied to food for a short time to inactivate microbes.

HPP has several benefits over heat treatments. It doesn’t disrupt chemical bonds, so this results in a product that generally has a far fresher taste, crisper texture, higher nutritional value and fresher colour compared with thermally processed counterparts, according to the . Its research has shown that the quality and nutritional value of HPP juice is similar to fresh juice and consumers couldn’t pick out differences in appearance or taste between HPP orange juice and juice that was freshly squeezed.

The process also significantly extends the shelf life of food. In our local supermarket fridge we saw Preshafruit juices, which are HPP treated and preservative-free, with a shelf life of six months, for example.

The process, however, is expensive. To date in Australia, HPP has been used successfully in fruits and juices, ready-to-eat meats and guacamole – and most of these are high value, specialised products attracting premium prices.

Packaging methodsÌý

Different packaging methods generally achieve an extended shelf life for food by removing or reducing oxygen from around the surface of food. Lowering the amount of oxygen slows down and inhibits the growth of any bacteria on food. It also minimises oxidation – the process which can cause fat-containing foods like meat to go rancid or cut apple to turn brown, for example.

Vacuum packaging

Although it’s just one of many companies that produce vacuum shrink bag packaging, the name Cryovac is often synonymous with the process. In the 1960’s the Cryovac organisation and a US meat company joined in the concept of breaking down, vacuum packing and transporting primal and subprimal cuts of meat, rather than shipping in hanging carcass form.

In this process, almost all the air is removed prior to the final sealing of the pack, which must be made of plastic materials that retain the vacuum and have low permeability to oxygen. Myoglobin, the principle natural pigment in fresh meat, goes darker in the absence of oxygen, which is why vacuum packed meat can be purple in appearance (although the colour reverts to red when exposed again to air).

The shelf life of vacuum packaged fresh meat can run to months – more than four months (120-140 days) for beef, for example – although this is in cold storage conditions with temperatures close to freezing. The retail display life of fresh meat in the supermarket fridge is generally shorter – the longest we saw was just shy of three weeks for a leg of lamb – although it’s more than the 3-5 days expected shelf life of fresh meat stored in the fridge at home.

Modified atmosphere packaging

Modified atmosphere packaging (MAP) is food packaging in which the composition of the air surrounding the food in the package is changed. The main gases used in MAP are oxygen, carbon dioxide or the inert gas, nitrogen.

The MAP technique is particularly useful for products that won’t stand up to hard vacuum or that tend to spoil or change colour in low oxygen situations. Gas mixtures can be adjusted so that there’s adequate carbon dioxide to inhibit the growth of microbes but also sufficient oxygen for meat to retain an appealing red colour, for example.

MAP can be used with various fresh or minimally processed foods, including meat, seafood, fruits and vegetables.

An additional piece of packaging technology which can be incorporated after removing most atmospheric oxygen using vacuum or MAP, and further extend shelf life, is an oxygen scavenger. Commonly in the form of a small sachet containing iron-based compounds and a catalyst, it removes the residual oxygen within the package.

Check the pack

When buying foods in MAP or vacuum packs, as with any packaging, it’s important to choose products that are tightly sealed, and avoid leaking packages.

Interpreting the date marks on foodÌý

Date marking gives us a guide to the shelf life of a food, and is based on either quality attributes of the food or health and safety considerations – it indicates the length of time a food should keep before it begins to deteriorate or, in some cases, before the food becomes less nutritious or unsafe. In Australia there are two main types of date marking:

• A ‘best-before’ date is the last date on which you can expect a food to retain all of its quality attributes, provided it has been stored according to any stated storage conditions and the package is unopened. Quality attributes include things such as colour, taste, texture, flavour and freshness. A food that has passed its ‘best-before’ date may still be perfectly safe to eat, but its quality may have diminished.
• A ‘use-by’ date is the last date on which the food may be eaten safely, provided it has been stored appropriately and the package is unopened. After this date, the food should not be eaten for health and safety reasons.

The outlines which dates apply to different foods, and gives guidance to manufacturers on how to calculate the shelf life.

When foods go badÌý

If a food hasn’t been handled, processed, packaged or stored correctly, or you keep it past its use by date, there’s a chance it will be contaminated with bacteria. Some bacteria cause food to spoil – becoming slimy with off odours and flavours – but these spoilage bacteria, such as Pseudomonas, are generally harmless.

Food poisoning bacteria on the other hand don’t always change the smell, taste or appearance of food, but if consumed can make you very ill. Common food poisoning bacteria include Salmonella, Campylobacter jejuni,ÌýStaphylococcus aureus, certain strains of E coli and Listeria monocytogenes – the latter presents a particular hazard for pregnant women and their unborn babies, the elderly and people with compromised immune systems.Ìý

In 2015, 16% of all government in Australia were due to microbial contamination.

What’s UHT?

Ultra-high temperature (UHT) processing heats food to very high temperatures (130-150°C) for a short time, often for only a few seconds. It’s most commonly associated with milk (although it’s also used for products including fruit juices and soups). UHT treatment can impart a cooked flavour to milk. But if packaged under sterile conditions, UHT milk is shelf stable and can be stored for months without refrigeration – although it must be chilled once opened.

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