Cooking meat at home
Patricia Desmarchelier and Juliana Madden
+ Author Affiliations
- Author Affiliations
Food Safety Principles
558 Pullenvale Road, Pullenvale
Qld 4069, Australia
Tel: +61 7 3374 4530
Email: tdesmarchelier@bigpond.com
Microbiology Australia 34(2) 111-113 https://doi.org/10.1071/MA13038
Published: 13 May 2013
Abstract
One of the five keys to safer food promoted by the World Health Organization for consumers is “cook thoroughly” as cooking food properly kills almost all dangerous microorganisms1. While this simple message is similarly promoted throughout Australia, beliefs and self-reported behaviours among consumers concerning cooking can vary. Here we describe consumer surveys on cooking meat as an example.
References
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[3] Astridge, K. et al. (2011) Foodborne disease outbreaks in Australia 2001–2009 Food Aust. 63, 44–50.
[4] FSIC (Food Safety Information Council) (2012) How you cook can make you crook. http://www.foodsafety.asn.au/_srcfiles/NewcrookPoster_A2.pdf (accessed 9 December 2012).
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| Serogroup-specific risk factors for Shiga toxin-producing Escherichia coli infection in Australia.Crossref | GoogleScholarGoogle Scholar | 19522658PubMed |
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| Trends in ownership and usage of food thermometers in the United States, 1998 through 2010.Crossref | GoogleScholarGoogle Scholar | 22410231PubMed |
