In pregnancy, some foodborne infections may be more serious for you and they may also affect your unborn child. You need to take extra care with what you eat as well as how you handle, prepare, cook and store food.
The detailed information below is available in a free printed booklet Food safety in pregnancy. Ask your doctor, midwife or local Public Health Unit for a copy, or call us on 0800 693 721 (0800 NZFSA1).
What do we mean by ‘safe food’?
Safe food here means food that is free of pathogens (bacteria, viruses and parasites) that can cause illness in humans.
Why safe food is important in pregnancy
Food that is safe to eat is particularly important for pregnant women and their developing baby. While you are pregnant your levels of immunity are lower than usual, so you are more at risk of getting diseases carried by food. Your illness may also be worse than it would normally have been.
Rarely, certain pathogens or germs – such as those described below – can cause miscarriage, still or premature birth, and serious illness or even death to newborn babies. The good news is that by following our food safety advice you can help prevent most foodborne illness. Remember the 4Cs (clean, cook, cover, chill) and the wash+dry=clean hand wash rule (20 seconds wash + 20 seconds dry = clean hands).
• • 4Cs (clean, cook, cover, chill) [NZ Foodsafe partnership]
• • 20+20 hand washing (20 seconds wash + 20 seconds dry = clean hands) [NZ Foodsafe partnership].
Food safety guidelines
Food often carries small numbers of pathogens. These food safety guidelines are designed to reduce the risk of them growing on food, or spreading from one type of food to another.
Food safety when buying food
• always check the ‘use by’ or ‘best before’ date – if it is past the ‘use by’ date, don’t buy it
• check for damaged packaging – don’t buy dented tins, leaking cartons or bottles (eg, milk), ripped boxes or packets, broken or pierced seals (eg, yoghurt)
• avoid swollen chilled food packages and cans
• avoid products in loose vacuum packs (eg, bacon – the packaging should be tight around the food, with no air pocket)
• avoid chilled products that are not cold to the touch
• avoid frozen products that are not frozen solid
• avoid hot foods that are not piping hot (eg, cooked chickens, unless you selected them from the cooker yourself).
Food safety when taking food home
• at the supermarket, make sure raw meat and chicken are packed in separate bags from other foods to stop raw meat juices contaminating them
• always take food straight home, especially chilled and frozen foods – never leave food in a hot car
• for chilled and frozen foods, if you have more than a 30 minute trip home or if the weather is hot, use a chilly bag or bin with an ice pack
• when you get home, immediately transfer chilled and frozen foods into the fridge or freezer.
Food safety when storing food
To keep food fresh, and to slow any growth of pathogens, store it in properly.
In the pantry
• keep foods in airtight containers, or buy reusable bag clips (for closing packets)
• keep foods covered
• keep shelves clean – crumbs and spills attract pests
• throw away any food that is mouldy, strangely coloured or infested with insects.
In the fridge
• the temperature should be between 2ºC and 4ºC – check the temperature daily (you can buy a fridge thermometer from homeware or hardware stores)
• don’t let meat and chicken juices drip on to other foods – put raw meat at the bottom of the fridge
• cover all cooked foods (eg, with plastic wrap)
• in New Zealand it is not essential to store eggs refrigerated as our poultry flocks do not carry some of the pathogens of concern in other countries, but NZFSA recommends it as a precautionary measure
• meats should be marinated in a covered container in the fridge, not on the bench
• leftover hot food should be covered and put in the fridge as soon as it has stopped steaming; hot food will cool more quickly if put into a shallow dish and then in the bottom of the fridge where it is colder
• reheat leftovers until steaming hot (generally over 70ºC) and do not reheat more than once
• throw out leftovers if they are older than two days.
In the freezer
• freeze only fresh, good quality food – freezing will not always kill pathogens
• freeze small amounts of food at a time – otherwise the middle might not get frozen fast enough to stop pathogens growing
• the freezer temperature should be between –15ºC and –18ºC (you can buy a freezer thermometer from homeware or hardware stores)
• raw food, cooked food and leftovers should be frozen once only.
Food safety when cooking
• make sure meat and chicken are completely thawed (defrosted) before you cook them
• never thaw frozen food on the bench – it can be thawed in the fridge overnight, or in the microwave (using the defrost or lowest power setting)
• when defrosting foods such as mince and casserole in the microwave, break them up during thawing, and then immediately cook or reheat them
• preheat the oven so that food cooks as quickly as possible
• make sure food is thoroughly cooked and steamimg hot right through to the middle
• minced meat, meatloaf and sausages should be cooked right through, and pork and poultry juices should run clear – use a meat thermometer to check temperatures. Undercooked meat and chicken should not be eaten!
• eggs should be well cooked (firm yolk and white) – don’t eat raw or undercooked eggs
• vegetables should be washed before cooking
• eat cooked food while it is still hot – don’t leave it to stand at room temperature.
Food safety when reheating and microwaving food
Microwaves are quick and easy to use, but they don’t always cook or reheat food evenly and may leave cold spots in the food:
• when cooking in the microwave, stir food frequently to avoid uneven cooking
• cover food with a suitable lid or microwave-safe plastic wrap (but don’t let the wrap touch the food) – covered food cooks or thaws more evenly
• always leave food for the recommended standing time after cooking or reheating in the microwave – this is necessary for the food to finish cooking
• make sure that reheated and cooked food is steaming hot right through to the middle.
More about microwaving food safely
Hand hygiene
One of the most important things in preventing illness from pathogens is clean hands. Drying is just as important as washing. Remember wash+dry=clean: wash your hands thoroughly, using plenty of soap, for at least 20 seconds and then rinse them well. Dry them completely for another 20 seconds on a clean dry hand towel or paper towels. Keep hand towels for hands only, or use paper towels – don’t use the tea towel. Use a fresh hand towel daily (or change it more often if it is wet).
20+20 hand washing rule [NZ Foodsafe partnership]
Wash and dry your hands:
• before and after preparing food
• after handling raw meat and chicken (before you handle any other foods, or before you touch your face, mouth or eyes)
• after going to the toilet, helping a child go to the toilet, or changing a baby’s nappy
• after touching pets or farm animals
• after blowing or touching your nose, sneezing into your hand, or touching your hair or your mouth while preparing food
• after gardening
• after handling rubbish.
Food safety in the kitchen
To avoid contaminating food with pathogens:
• always use clean utensils (eg, knives, spoons) when preparing foods
• use hot soapy water or a dishwasher to wash dishes; let dishes air dry rather than drying with a tea towel. If you have to use a tea towel make sure it is changed at least daily
• use separate chopping boards and utensils when preparing raw foods that require cooking (especially meat and chicken), and cooked or ready-to-eat foods (eg, salad)
• if you have just one chopping board and one knife, scrub them clean in hot soapy water and dry thoroughly between using with raw and then cooked/ready-to-eat foods
• never put cooked food back onto the same plate it was on when raw food – always use a clean plate (eg, when barbecuing meat, chicken or fish)
• use separate sponges or cloths for the dishes, the bench and the floor (tip: use different colours so you know which one is for which task)
• use paper towels (instead of a cloth or sponge) and disinfectant (eg, bleach solution) to wipe up messy spills such as raw meat or chicken juices from the bench or floor
• clean dish cloths or sponges by one of the following methods: washing them in hot water (at least 60ºC), soaking in bleach solution for at least one hour, microwaving the damp dish cloth for two to four minutes on high, or putting them through a full cycle in the dishwasher
• avoid coughing or sneezing over food
• don’t allow pets near food or on bench tops
• cover food to protect it from flies and other insects
• don’t prepare food for other people if you have an illness with diarrhoea or vomiting. You could contaminate the food and pass the illness on to others.
More about Food safety in the home
Foods that are eaten raw
Fruits and some vegetables are often eaten raw. To remove pathogens that may be on them it is important to thoroughly wash the produce. Do this just before eating it. Salads should also be prepared just before eating. Avoid all raw fish and seafood products.
Milk and milk products
Low-fat milk and milk products (eg, milk, cheese, yoghurt) are important sources of protein and calcium during pregnancy and eating them is encouraged. Pasteurisation of milk greatly reduces pathogen numbers. Most milk products available for sale in New Zealand are pasteurised, however some raw milk cheeses are permitted to be sold and these should not be eaten.
Even for pasteurised products, after opening there is potential for contamination by pathogens that may lead to illness. Listeria can grow at refrigeration temperature to numbers high enough to cause an infection. For this reason, milk products should be kept well covered to prevent contamination. They should ideally be consumed within two days of opening, or used in cooked foods after that two-day period. Soft, pasteurised cheeses (including brie, camembert, blue, ricotta, mozzarella and feta) should generally not be eaten uncooked while you are pregnant. However, if these products are purchased in the manufacturer’s original packaging, they can be eaten in small quantities immediately after opening. Do not reseal cheeses and eat them later, and do not eat if they have been repackaged in a deli or supermarket as they may become contaminated with pathogens.
Raw milk and raw milk products (such as unpasteurised milk drunk on a farm and cheeses made from unpasteurised milk) should be not be eaten.
More information about raw milk cheeses
Restaurants and takeaways
The principles of food safety are the same for takeaway foods as they are for foods prepared at home. Avoid eating high-risk restaurant, takeaway or pre-prepared foods such as sushi, salads and sandwiches. Steaming hot food and foods that have been well cooked immediately before eating can be considered safe, eg, deep fried and baked foods, hot pizza.
Gardening
Toxoplasma cysts and other pathogens may be present in garden soil. Even if you don’t own a cat, other people’s pets may use your garden. Pregnant women may be at risk of infection when gardening, either from handling soil or from breathing in dust from soil. If you choose to garden while pregnant, to reduce the risk you should:
• always wear gloves while gardening
• avoid touching your face, mouth or eyes while gardening
• avoid stirring up or breathing in dust from the soil
• wash your hands well after gardening (even if you have worn gloves) and before preparing and eating food.
Pets and farm animals
You can catch a number of illnesses from pets and farm animals by handling or playing with them and not washing your hands afterwards. Pets and farm animals can carry many pathogens that cause gastroenteritis:
• birds – Campylobacter, Salmonella
• cats – Toxoplasma, Campylobacter, Salmonella
• dogs – Campylobacter, Salmonella
• farm animals – Listeria, Campylobacter, Salmonella, Cryptosporidium.
To reduce the risk of contracting illnesses from pets or farm animals while you are pregnant you should:
• wash and dry your hands well after handling pets or farm animals and before preparing or eating food
• avoid cleaning up cat faeces or cat litter – get someone else to do it. If you must do it wear gloves, avoid breathing in dust from the cat litter and wash your hands afterwards
• be careful if you live or work on a farm: wear gloves if you feed out silage (Listeria grows in it) and wash your hands afterwards; avoid handling stillborn animals; buy pasteurised milk (pregnant women should never drink unpasteurised milk or eat products made from it, such as yoghurt or cheese); don’t drink untreated water (boil it if it comes from a roof tank, well, bore, lake or stream); don’t use untreated water to prepare ready-to-eat food.
Overseas travel
Travel to overseas countries, particularly developing countries, carries a higher risk of foodborne illness for any traveller. Some countries have extremely high rates of illness carried by food, and water supplies may not be safe. Pregnant women should seek expert advice before travelling overseas from their doctor, a local public health unit or travel health clinic. While overseas take special care that food and water (including ice) are safe to eat and drink.
Important causes of foodborne illness in pregnancy
Listeriosis
Around 25 cases of listeriosis occur annually in New Zealand, of which about 20% are associated with pregnancy or newborn babies. Listeria infection generally results in mild flu-like symptoms including fever and muscle aches. In rare circumstances severe illness and premature labour may result, or the baby may be born with the infection and need treatment with antibiotics.
Listeria is a bacterium commonly found in the environment, including in animal faeces, on plants, in soil and in water. As a result, Listeria can occur on raw food or contaminate prepared food. Unlike most bacteria, Listeria can grow on food in the fridge.
You can take precautions to reduce the risk of infection. Eat only foods that are freshly prepared and well washed, wash and dry your hands well, and cook foods thoroughly to kill any Listeria present. Refrigerate leftovers immediately and do not keep them for more than two days. Reheat to steaming hot (over 70°C) before eating.
Avoid ready-to-eat foods from delicatessens and smorgasbords as they may have been prepared some time before being displayed, allowing time for Listeria to grow on them. Also avoid processed meats and soft cheeses unless they have been cooked until steaming hot. Only eat take-away food that is steaming hot and freshly prepared, such as pizza or fish and chips, and always choose from the hot options when dining out.
Pregnant women should eat fresh food that has been properly cooked.
More information about Listeria
Toxoplasmosis
Toxoplasma infection is uncommon in pregnancy as most people will be exposed to it early in life but pregnant women should take special care because the effects on their unborn baby can be devastating. For adults who do suffer an infection, symptoms include swollen glands, fever, nausea or headache. Infection during pregnancy can result in miscarriage or foetal death, or the baby may be born with brain and/or eye damage.
Foodborne Toxoplasma infection can occur through cross-contamination after gardening (where cats may have buried their faeces) or direct contact with cats. It can also come from eating undercooked meat (especially pig meat, but also sheep, deer, goat and chicken) or drinking raw or unpasteurised milk (particularly goat milk). Ready-to-eat cured meats such as salami and ham may also be a minor source of infection.
To reduce your risk, it is important to wash and dry your hands properly prior to preparing or eating food, after animal contact or gardening. Avoid unpasteurised milk and milk products as well as unwashed raw vegetables from gardens of households with cats (or where neighbours have cats), and ensure meat is thoroughly cooked.
More information about Toxoplasma [PDF: 22K, 3 pages]
Other illnesses carried by food
Campylobacter infection is very common in New Zealand, and can occur at any time during pregnancy. The symptoms of campylobacteriosis are usually flu-like, followed by diarrhoea, abdominal pain, nausea, and vomiting. Miscarriage and premature labour can occur on rare occasions.
Campylobacter is a bacterium commonly found in animals and the environment. Therefore, foodborne infection can result from eating undercooked meats (undercooked poultry meat has caused outbreaks), raw milk, and drinking non-chlorinated water.
As there are high numbers of Campylobacter bacteria on most raw meats, such as poultry, it is easy to contaminate your cooking environment. After handling raw meat you are likely to have these bacteria on your hands, which is why it is important to properly wash and dry your hands and chopping boards, utensils, benches and anything else that may have been contaminated.
To reduce your risk, wash your hands after animal contact, avoid raw milk and untreated water, fully cook meats (be especially careful on the BBQ), and follow our food safety guidelines – clean, cook, cover, chill.
Campylobacter, cooking and food
Salmonella infection occurs quite commonly in New Zealand with an estimated 75 cases in pregnant women annually. Infection with the Salmonella bacterium causes headache, abdominal pain, diarrhoea and vomiting. Salmonellosis during pregnancy can cause stillbirth on rare occasions.
Giardia is a parasite found throughout New Zealand, and can be contracted by drinking, swallowing or swimming in untreated water (from lakes, rivers, springs, wells, ponds). Food can be contaminated, especially raw food like fruit and vegetables. Wash raw foods with safe water. It is very important to wash your hands properly after changing the nappies of young children who have Giardia infection.
Symptoms of Giardia infection are diarrhoea, abdominal cramps and nausea, and the illness can last 4–6 weeks (occasionally longer).
Cryptosporidium is a parasite similar to Giardia, and is also common in New Zealand. It can be contracted in the same ways as Giardia. Cryptosporidium causes severe watery diarrhoea, and can be passed from an infected mother to her baby during the birth process.
Both Giardia and Cryptosporidium cause unpleasant illness, which may be severe. To reduce your risk, drink and swim in safe water, use treated water to wash ready-to-eat food, wash your hands properly and follow our food safety guidelines.
Other healthy eating tips
Pregnancy is a time when nutritional requirements change to meet the needs of both mother and child. A full discussion on the nutritional needs of pregnant women is contained in the Ministry of Health’s Eating for Healthy Pregnant Women (code HE1805) and Your Pregnancy (code HE1420). See www.healthed.govt.nz
The following are some of the key safety-related nutritional issues.
Folic acid
Folate is a B vitamin that is needed for the formation of blood cells and nerve tissue. It is found naturally in food, especially green vegetables and grains. Folic acid is the synthetic form of folate which may be added to manufactured foods or taken as a vitamin supplement.
Requirements for folate and folic acid increase during pregnancy and breastfeeding. Women who don’t get enough folate and folic acid before and during pregnancy have a higher risk of their baby developing abnormalities known as neural tube defects (NTDs). The neural tube is the nerve centre of the foetus and grows into the spinal cord. The most common NTDs are spina bifida and anencephaly.
Women capable of or planning a pregnancy should take at least 400 micrograms (mcg) of folic acid daily as well as consuming foods rich in folate and folic acid fortified foods. The Ministry of Health advises women to take a registered 800 mcg folic acid supplement daily for at least four weeks prior to conception and for the first 12 weeks of pregnancy. These registered supplements are available from your local pharmacy or on prescription from your doctor or midwife.
The Ministry of Health recommend taking folic acid supplements that are registered medicines in New Zealand. As there is no 400 mcg folic acid vitamin supplement currently available as a registered medicine, the Ministry of Health advises women to take a registered 800 mcg folic acid supplement daily. These are available from your local pharmacy.
Women who have a family history of neural tube defects may be required to take an even higher dose of folic acid. Check with your health professional to find out what is best for you.
More about the importance of folic acid when you are pregnant
Iodine
Iodine occurs naturally in most foods, but usually in small amounts. Iodine is an essential nutrient for growth and development, including normal brain development. It is vital that unborn babies, infants and young children have enough iodine.
Requirements for iodine increase during pregnancy and breastfeeding so it is important to choose foods that are not only rich in iodine, but are also safe for you and your baby.
From September 2009 most bread (except organic) will be legally required to contain iodine. Although adding iodine to bread will increase the amount of iodine pregnant and breastfeeding women will get, it is likely that most women still won’t get enough.
It is recommended that you regularly choose foods that are naturally good sources of iodine such as low-fat milk products, eggs, seafood and fish. Foods containing seaweed such as sushi and sea meal (eg, sea meal custard) are also good sources of iodine. New Zealanders are generally recommended to reduce salt intakes, including salt from processed food and salt added at the table. However, if you do use salt, choose an iodised brand.
Iodine supplements currently available in New Zealand (including seaweed and kelp supplements) are not recommended for pregnant and breastfeeding women. The iodine content in some of these products is extremely variable and there are risks from having too much iodine. If you are concerned about your iodine intake, discuss with your health professional what is best for you and your baby.
More about the importance of iodine
Caffeine
Drinks containing caffeine, including coffee, teas and colas, should be limited during pregnancy. You may want to consider giving up caffeine altogether. Have no more than six cups of tea or instant coffee, or three espresso-style coffees daily. Energy drinks and ‘smart drinks’ are not recommended as they may contain high levels of caffeine and other ingredients not recommended for pregnant and breastfeeding women.
Herbal preparations and teas
Be cautious about drinking herbal preparations and teas during pregnancy. Discuss with your health professional what options are safe for you and your baby.
Alcohol
There is no known safe level of alcohol consumption for pregnant women. Alcohol crosses the placenta so whatever a mother consumes, the foetus will also receive. Excessive alcohol consumption is associated with Foetal Alcohol Syndrome (FAS) where the infant may have varying effects including intellectual impairment. Even at lower levels of alcohol consumption, infants may show behavioural and learning difficulties that have been linked to alcohol consumption.
It is therefore advisable to avoid alcohol during pregnancy or when contemplating pregnancy.
Mercury in fish
Eating fish during pregnancy is recommended as part of a well-balanced diet because it is a nutritious food for you and your growing baby. Fish is low in saturated fat and an excellent source of protein, essential omega-3 fatty acids, iodine and some vitamins. Omega-3 is important for the development of the central nervous system in babies, before and after they are born, and fish is a recommended food for all people.
For the many commonly eaten fish species in New Zealand there is little concern about mercury levels and these can be eaten freely. Mercury occurs naturally in the environment and accumulates in the aquatic food chain as methyl-mercury so all fish contain some methyl-mercury.
To ensure your exposure to mercury is within safe limits, it is recommended that women who are pregnant or considering pregnancy limit their consumption of fish containing higher levels of mercury and eat a variety of fish where possible. In the information below, a portion size when mentioned is about is 150g.
Fish that are likely to contain the lowest levels of mercury include: farmed salmon, skipjack tuna, tarakihi, blue cod, hoki, john dory, monkfish, warehou, whitebait, flat fish (eg flounder), as well as mussels and pacific oysters. Small, canned fish such as sardines and mixed fish (eg, battered fish and fish fingers) can also be eaten without restriction.
Species to be mindful of during pregnancy are some of the longer-lived and larger fish, and consumption of these should be limited to three to four portions per week. These include albacore tuna, blue mackerel, gemfish, orange roughy, ling, skate, kahawai, hapuka (groper), bluenose, ghost sharks, bass, oreo dories, red cod, ribaldo, rig (spotted dogfish or lemonfish) and rock lobster.
There are a small number of species where it would be wise to eat no more than one serving per week or fortnight during pregnancy, and not at all if consuming other species of fish. These include dogfish (apart from rig), school shark, swordfish, marlin, cardinal fish and fish such as trout caught in geothermal regions (mercury is in volcanic emissions).
More about mercury in fish and recommended servings of fish species when you are pregnant
Cadmium in shellfish
Bluff oysters and Queen scallops have high cadmium concentrations and it is recommended that you minimise your intake (regardless of how they are prepared) during pregnancy.
Handy guide to food safety in pregnancy
Keep as a handy reference on the fridge, when shopping or dining out to ensure you have a safe pregnancy.
Food type | What to do | |
Breads and cereals | ||
Breads | all types | OK to eat |
Cakes, slices, muffins etc | plain | OK to eat |
| with cream or custard | Don’t eat (unless cream is newly opened and custard is home-made and fresh) |
Cereals | breakfast cereals, rice, pasta etc | OK to eat – refer to milk and milk products below |
Milk and milk products | ||
Cheese | soft unpasteurised (raw milk) cheese (eg, Roquefort) | Don’t eat |
| soft pasteurised cheese (brie, camembert, blue, ricotta, mozzarella, feta etc) | Generally do not eat unless heated until piping hot * |
| hard yellow cheese (cheddar, parmesan etc) | Store in fridge |
| cottage cheese, cream cheese etc | Buy in sealed packs; eat cold or cooked within two days of opening pack |
Butter | all types | Store in fridge |
Cream | fresh, unwhipped or whipped, sour cream etc | Buy in sealed packs; eat within two days of opening pack |
Custard | ready-made chilled (packaged) | Eat within two days of opening |
| home-made | Eat while hot immediately after cooking; don’t eat cold leftovers |
Milk | pasteurised | Ideally drink or use within two days of opening |
| unpasteurised (raw) | Don’t drink or use |
Ice cream | packaged | Choose single serve pots, tubs or slices |
| soft serve | Don’t eat |
Yoghurt | all types | Check use-by date; ideally eat within two days of opening |
Eggs | ||
Raw eggs | in egg flips, eggnog, smoothies, home-made mayonnaise and dressings, home-made ice cream, mousse and tiramisu etc | Don’t eat |
Cooked eggs | well cooked (fried, scrambled, baked, poached, etc) | Cook well (firm yolks, firm scrambled eggs) |
Meat and poultry | ||
Cooked meats | beef, pork, chicken, mince, sausages etc | Cook thoroughly until piping hot throughout, and until juices run clear; eat while hot; never eat rare or undercooked meats; don’t eat cold leftovers |
Processed meats | ham, salami, luncheon, pâté, pastrami, biltong, or jerky (dried meat) etc | Generally do not eat unless heated until piping hot * |
Cold cooked poultry | any cold pre-cooked poultry (eg, chicken, turkey) | Don’t eat unless heated until piping hot |
Raw meat | any raw meat, raw chicken or other poultry, beef, pork etc | Don’t eat; don’t taste, or touch face, mouth or eyes while preparing; wash and dry hands well after touching raw meats |
Seafood | ||
Raw fish | any raw fish (including marinated raw fish) | Don’t eat |
Raw shellfish | any raw shellfish (including marinated raw mussels) | Don’t eat |
Smoked fish, shellfish and crustacean | chilled, pre-cooked fish, mussels, oysters, salmon, crayfish, prawns etc | Don’t eat unless heated until piping hot |
Cooked fish, shellfish and crustacean | freshly cooked fish, mussels, oysters, crayfish, scallops etc | Cook thoroughly until piping hot throughout; eat while hot |
Vegetables, salads and fruit | ||
Fruit | all fresh fruits | Wash and dry well just before eating |
Vegetables | all fresh vegetables | Wash and dry well just before eating raw, or wash before cooking |
| frozen vegetables | Cook; don’t eat uncooked frozen vegetables |
Salads | ready-made salads and coleslaws from delis, salad bars etc | Don’t eat |
| home-made | Wash salad ingredients well before using |
Herbs | fresh home-grown and store bought | Wash well before using |
| dried | Cook thoroughly |
Miscellaneous | ||
Leftovers | cooked foods | Store uneaten leftovers covered in fridge; eat within two days; never eat cold leftovers – always reheat until piping hot (over 70°C) |
Tinned foods | tinned fruit, vegetables, fish, seafood, meat, sauces etc | Eat immediately after opening tin (hot or cold); store uneaten leftovers covered in fridge and eat within two days. Remove from can for storage |
Sauces and dressings | salad dressings (oil and vinegar), bought mayonnaise, tomato sauce etc | Store in fridge once opened, check maximum storage time |
Sushi | store bought (all types – even without raw seafood) | Don’t eat |
| home-made | Use freshly cooked rice, and don’t use raw or cold cooked meat or seafood; eat immediately; don’t eat leftovers |
Stuffing | stuffing from chicken or turkey | Don’t eat unless stuffing is cooked separately (in a dish); eat hot; store uneaten leftovers in fridge and eat hot within two days |
Hummus | store-bought or home-made | Don’t eat |
*If these products are purchased in the manufacturer’s original packaging small quantities can be eaten immediately after opening. Do not reseal and eat later, and do not eat if they have been repackaged in a deli or supermarket as they may become contaminated with pathogens during this process.
Caller ID spoofing is the act of making the telephone network to display any desired (Fake) number on the recipient’s Caller ID display unit instead of the original number. The Caller ID spoofing can make a call appear to have come from any phone number that the caller wishes.