Bacteria can multiply rapidly and cause food to spoil or make it unsafe. Bacteria can produce the slime, toxins, off colours and odours associated with food spoilage. However, disease-causing bacteria can grow without changing the smell, colour or texture of the food.

For this reason, keeping meat cold enough to prevent bacterial growth (or heating it to a temperature which kills them) is critical. Food spoilage bacteria grow best at environmental temperatures of 20° to 38°C. They will grow more slowly at temperatures above and below this temperature range. Your refrigerator should be between 1° and 5°C, because most bacteria grow extremely slowly, if at all, in this range. Check the temperature of your refrigerator with a thermometer even if your refrigerator is new.

Use a meat thermometer to check that the meat/fish in your roast, barbeques, smoker and any other cooking devices is adequately cooked. Avoid eating foods which have been left exposed for more than 2 hours between 5°C and 60°C.     

Safe cooking temperatures:

Meat well done                 77°C

Reheating foods               75°C

Poultry                             74°C

Meat medium cooked       71°C

Sausages                          71°C

Pork/lamb                        71°C

Fish & other seafoods       63°C

Meat medium rare            60°C

Meat rare                         52°C    

This guide is provided in good faith. We cannot take any responsibility for any unintended consequences/issues that may arise from the use of these guidelines.