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NSW Health Issues Barbecue Food Safety Guidelines for Australians

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As barbecue season progresses in Australia, NSW Health has issued a public reminder regarding food safety practices. Undercooked meats, poultry, and other food items can contain harmful bacteria, including Salmonella, Listeria, Campylobacter, and E. coli.

Thorough cooking at appropriate temperatures and for sufficient durations is necessary to destroy these microorganisms and prevent foodborne illness.

Food Poisoning Overview

The NSW Food Authority reports approximately 4.68 million cases of food poisoning annually in Australia. Causes extend beyond inadequate cooking to include:

  • Improper storage of foods requiring refrigeration (below 5 degrees Celsius)
  • Food handling by individuals who are ill or have poor hand hygiene
  • Consumption of food past its use-by date
  • Cross-contamination

Safe Cooking Temperatures

NSW Health advises that different food items require specific internal temperatures to ensure safety. Cooking instructions on food packaging should be followed.

  • Minced Meats (Sausages, Rissoles, Burgers): 71 degrees Celsius. The absence of pink color and clear juices indicate safety. Due to the mixing process, bacteria can be distributed throughout minced products, unlike whole cuts where bacteria are typically on the surface.
  • Whole Cuts (Beef, Veal, Lamb, Pork - e.g., Steak):
    • Medium Rare: 63 degrees Celsius, followed by a minimum three-minute resting period.
    • Medium: 71 degrees Celsius.
    • Well Done: 77 degrees Celsius.
  • Poultry (Whole Chicken/Turkey, Thighs, Wings, Legs, Breasts): 74 degrees Celsius.
  • Fish: 63 degrees Celsius.
  • Leftovers: 60 degrees Celsius.

Color is not always a definitive indicator of doneness. A meat thermometer is recommended to verify internal temperatures.

Meat Thermometer Placement

Correct placement of a meat thermometer ensures accurate temperature readings:

  • Poultry: Insert into the inner thigh area, near the breast, avoiding bone contact.
  • Ground Meats and Poultry Dishes: Place into the thickest area of the dish.
  • Beef, Pork, Lamb, Veal, Ham (Roasts, Steaks, Chops): Insert into the center of the thickest part of the meat, away from bone, fat, and gristle.
  • Casseroles and Egg Dishes: Position the thermometer in the thickest portion of the meal.