Taking the barb out of the
barbeque this summer
What better way to enjoy
summer than to eat
outdoors? Before you fire up
the barbeque and whip up
a salad – take a minute to
ensure you, your friends and
family will be safe from the
misery of food poisoning.
Every year lots of New Zealanders
get foodborne illnesses and many
are caused by unsafe food handling
practices in the home.
“Whether you go on a picnic,
barbeque or camping trip – you’ll be
taking your food out of the fridge or
freezer. As soon as the temperature
of the food begins to rise, bacteria in
the food can multiply and this could
be a risk,” says Medical Officer of
Health, Dr Phil Shoemack. “Unless
perishable food is handled properly, it
can cause problems so keep hot food
HOT and cold food COLD – or don’t
keep it at all.”
Cleaned the barbeque since last
summer? A di rty barbeque is a
haven for pests which love to spread
bacteria so make sure it has been
cleaned before you use it. Your
hands and any utensils also need to
be cleaned thoroughly (wash for
20 seconds, dry for 20 seconds)
before and after preparing
food.
“Cross contamination from
raw to cooked foods is one
of the biggest risks,” says Dr
Shoemack. “Be careful with
knives, cutting boards, hands –
anything used for raw and cooked
foods and clean them thoroughly
when moving from raw to cooked
foods.” Preferably use different
chopping boards for meat and other
food.
The golden rule for barbeques is
that perishable foods should always
be refrigerated until needed, which
means removing food from the fridge
or chilly bin only when you are ready
to cook it on the barbeque. Also
remember to ensure food is not
packed into a chilly bin while it’s
still warm - food cannot cool quickly
enough in a chilly bin to prevent
bacteria growing.
“When cooking, always make sure
chicken, pork, sausages and minced
products like hamburger patties are
cooked until the juices run clear –
there should be no hint of pink. It can
be better to pre-cook these foods,”
he says. “When taking foods off the
barbeque, use a clean plate, not
the plate which held the raw meat.
Also, introduce variety and healthier
choices for your family and friends
with the addition of options such as
barbequed sweet corn, vegetarian
kebabs, grilled eggplant or zucchini”.
It’s simple – Clean, Cook, Cover,
Chill.
Toxic shellfish still unsafe to eat
from the Bay of Plenty coastline
Summer is a great time to relax and
enjoy the Bay of Plenty beaches, but
unfortunately locals and visitors to
parts of the Bay of Plenty will not
be able to enjoy one favourite water
activity this year – shellfish collecting.
Since late November in 2014 high levels of
paralytic shellfish poison have been found in
shellfish along a significant stretch of coastline.
A health warning is therefore in place advising
against the collection of shellfish from Otahu
River at Whangamata, along the Bay of Plenty
coast to Rogers Road, Pukehina. All harbours,
estuaries and islands along this coastline are
included in the warning.
“Ongoing monitoring confirms continuing high
levels of paralytic shellfish poison in shellfish
along this coast. People should avoid collecting
shellfish in these areas,” says Medical Officer of
Health, Dr Phil Shoemack.
The health warning applies to all bi-valve
shellfish including mussels, pipi, tuatua, cockles,
oysters, scallops as well as cat’s eyes, snails
and kina (sea urchin). Paralytic shellfish poison
is caused by natural toxins that are produced by
algal blooms and accumulate in shellfish that
feed on the algae. Shellfish containing toxic
levels of paralytic shellfish poison don’t look or
taste any different from shellfish that are safe to
eat. Cooking or freezing the shellfish does not
remove the toxin. Paua, crayfish and crabs can
still be taken but as always, the gut should be
removed before cooking or eating.
Eating shellfish affected by paralytic shellfish
toxin can cause numbness and tingling around
the mouth, face, hands and feet; difficulty
swallowing or breathing; dizziness; double vision;
and in severe cases, paralysis and respiratory
Be safe – be SunSmart
Sunburn and skin damage is caused by
Ultra Violet (UV) rays from the sun and it
can lead to skin cancer. This is especially
important if you are swimming or near
water as the sun’s rays are reflected
onto you. So everyone needs to cover-up,
especially your children.
“Firstly, if it’s possible, try to stay out of direct sun
during the hours of 10:00am to 4:00pm. This is
when the sun can do the most damage. Look for
natural shade or create your own with an umbrella,
tent or other shelter. Then it’s important to Slip,
Slop, Slap and Wrap,” says Dr Phil Shoemack,
Medical Officer of Health.
SLIP into a long-sleeved shirt and
WRAP
on a pair of wrap-around
sunglasses – UV radiation is just as
dangerous to eyesight as it is for the skin.
Take these precautions especially between
10:00am and 4:00pm (September to April).
For more information about being SunSmart for
you and your family visit www.sunsmart.org.nz
and
!
wrap
into the shade. Generally, fabrics with a
tighter weave and darker colours will give
you greater protection from the sun. There are
also certain fabrics on the market that have a sun
protective factor (SPF) rating.
SLOP
on plenty of broad-spectrum
SPF30+ sunscreen at least 20 minutes
before going outdoors.
SLAP
on a hat with a wide-brim
or a cap with flaps – more people get
sunburned on their face and neck than any
other part of the body.
Photo courtesy of Amanda Mills.
Look out for these signs along the coastline
affected by toxic shellfish.
failure. These symptoms can start as soon as
1-2 hours after eating toxic shellfish and usually
within 12 hours. Anyone suffering illness after
eating shellfish should seek urgent medical
attention.
The public can obtain up-to-date information on
the toxic shellfish health warning through these
channels:
Phone: 0800 221 555
Website: www.ttophs.govt.nz/health_
warnings
Twitter: www.twitter.com/ttophs
Email alerts for subscribers:
www.ttophs.govt.nz/alert
Signage at locations
Protect yourself from
Legionnaires’ disease
when working with
compost and potting mix
Summer is a popular time to get
back in the garden. While gardening
at this time of the year is enjoyed
by many, it’s also important to keep
yourself safe from a potentially
serious illness. Compost and potting
mix often contain the bacteria which
cause legionellosis – also known as
Legionnaires’ disease. Infection can
occur when dust from compost and
potting mixes is inhaled.
Legionnaires’ disease can vary
in severity from a flu-like illness
to severe pneumonia. Symptoms
include fever, chills, muscle aches
and pains, shortness of breath and
coughing. Anyone who develops
such symptoms within 2 – 10 days
after handling compost or potting
mix should see their doctor without
delay. Legionnaires’ disease can be a
serious illness that requires hospital
treatment.
The disease is more common
in older people, smokers, people
with underlying lung disease and
other long term conditions such as
diabetes. Young, fit and healthy
people are rarely affected. The
disease doesn’t spread from person
to person.
Medical Officer of Health, Dr
Phil Shoemack says, “Gardeners
and farmers can take simple
steps to reduce the risk of getting
Legionnaires’ disease.” He adds,
“When working with compost and
potting mix it’s important to take
measures to avoid inhaling dust.
For example, open potting mix and
compost bags gently and away from
your face, cut the bag open with
scissors rather than ripping it, water
gardens gently using low pressure,
and, where possible, avoid working in
unventilated places such as closed
sheds and greenhouses. When
potting plants, gently wet the soil or
compost first to reduce dust, and
wash your hands after handling soil
or compost. Use of a face mask is
recommended especially when these
other measures are not practical or
possible.”
For more information go to
www.ttophs.govt.nz/legionellosis.