With the 5p bag tax, bags for life are becoming a norm, and it’s great news for the environment. But one problem is that we could be putting our food into dirty bags, not just visibly dirty, but bags with dangerous bacteria on the inside.Read more
Woke up this morning feeling like a little dry cloth, but soon enough they soaked me in dirty water when they cleaned the sink – all that washing up left overnight. It was so greasy but my cloth fabric picks up the dirt so well. Sink looks great now, but what about me? They chucked me in the corner all scrunched up so those pesky bacteria are growing away and making me smell horrible.
Christmas is coming and the turkey questions keep rolling in! So here are some simple answers and top tips to keep you safe this Christmas. Watch this space – more updates to come!
Q How do I store the raw turkey?
In the fridge – lowest shelf, protected from any foods that are ready to eat.
Q Should I wash raw turkey?
Absolutely not – never!!! If you wash turkey you risk spreading germs all over your kitchen sink, draining board and anything else in the vicinity. Try not to handle it too much either – anywhere it’s been needs disinfecting – use an antibacterial spray such as Dettol. And don’t forget to wash your hands thoroughly using soap and dry with a paper towel. I wash my hands twice after handling raw meat and poultry just to be on the safe side.
In the 1960s I remember my Grandma boiling her kitchen cloths with washing powder on the stove in an ancient pan designated for this purpose. She used a pair of wooden tongs to get them from the pan to the sink where they were rinsed and then put on the drying rack. We could learn a lot from her.
People often think it is the last thing they ate that caused them to have food poisoning, but rarely consider that it may actually not have been the food they ate, but the food they prepared!
Raw chicken is sadly still highly likely to be contaminated with Campylobacter – the latest FSA study still puts the figures at 59% of raw whole retail chickens being contaminated, and whilst this is an improvement, it means that we need to still think that the chances of having a contaminated chicken at home is high.
There are estimated to be 280,000 cases of Campylobacter every year and on average 110 deaths. The Food Standards Agency reckons that this means that around one third of us in the UK will suffer from the disease at some point in our lives. Four out of five cases are associated with chicken.Read more