Guidelines Dietary - Eat For Health

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GUIDELINE 5Food safetyGuideline 5• Care for your food; prepare and store it safely.Summary• More than five million cases of foodborne illness are estimated to occur every yearin Australia.• Bacterial and viral food poisoning is a result of pathogenic organisms reaching harmfullevels or the production of pathogenic toxins.• Incorrect handling of food and storing food at inappropriate temperatures are majorcauses of food poisoning. Particular care should be taken when handling food to beconsumed by people who have an increased risk of foodborne illness, such as pregnantwomen, infants, older people and people with certain medical conditions.This chapter provides information on preventing foodborne illness and why it is importantto store and prepare food safely.Guideline 5Food safetyNational Health and Medical Research Council97
5.1 Setting the sceneFoodborne illness is caused by contaminated foods. Contaminants include pathogens, environmentalcontaminants and adulterants. 939 These Guidelines focus on bacterial and viral contaminants.Food poisoning generally occurs when pathogenic micro-organisms multiply to harmful levels as a result ofincorrect handling of food, particularly when temperature control is inadequate. Some foodborne pathogenscan cause illness even when present in low numbers (e.g. hepatitis A virus, norovirus, some strains of E. coli,Campylobacter jejuni and Shigella spp.). Other pathogens produce toxins when allowed to multiply to high levelsin food (e.g. Clostridium botulinum, Staphylococcus aureus, Bacillus cereus and Shigella spp). 940Prevention of contamination is the key to avoiding foodborne illness. Once pathogens contaminate food they canmultiply and/or produce toxins if not handled correctly. 941 Heat can kill many bacteria and viruses and is the basisfor many food safety strategies. However, even reheating food to high temperatures will not destroy all toxins.The increasing age of many populations, migration, mass production of food due to population growth andchanged food habits are threats to food safety. 942 Lack of access to quality food, as well as lack of refrigerationand suitable storage, pose threats to vulnerable groups. Isolated and poorer communities can be at higher riskas a result of inadequate storage facilities or limited access to regular food supplies.Dramatic scientific and technological improvements in detecting pathogens have contributed to the identificationof increasing numbers of cases of foodborne disease. Foodborne illness appears to be increasing in incidencein Australia and worldwide, and is a significant public health problem. 943,944 In 2000, the Australian GovernmentDepartment of Health and Ageing established OzFoodNet, an enhanced foodborne disease surveillance systemdesigned to improve national surveillance of gastrointestinal and foodborne illness. 945 The most recent estimatesindicate there are 5.4 million cases of foodborne illness in Australia every year, leading to 1.2 million visitsto medical practitioners and 2.1 million days of work lost. 946 Multiple episodes increase the risk of long-termconsequences such as reactive arthritis, irritable bowel syndrome and, rarely, Guillain-Barre Syndrome. 9455.2 The evidence for ‘care for your food; prepare and store it safely’The true incidence of foodborne illness is consistently underestimated because cases are under-reported,most cases are sporadic and full diagnostic testing is usually only done in more severe cases or when thereare extensive common-source outbreaks. 947-949 The majority of reported episodes are caused by foods preparedoutside the home, regardless of where they are consumed. Foods prepared in the home account for 20–40%of foodborne illness in Australia. 948 Fresh fruit and vegetables can also be contaminated, depending on soils andfarming practices. The main causes of foodborne illness in Australia are:• inadequate cooking 947,950• improper holding temperatures 947,950• contaminated equipment (such as knives, cutting boards and dishcloths) 950• contaminated food storage and preparation areas• unsafe raw food 950• allowing raw foods to make direct contact with ready-to-eat foods 947• poor personal hygiene of food handlers (such as not washing hands adequately, particularly after handlingraw food or immediately after using the toilet). 9505.2.1 Foods that may cause problems if not handled correctlyGuideline 5The following are examples of foods that are normally considered higher risk because pathogenic bacteria canbe present and grow if not stored and prepared safely: 951• raw and cooked meat or foods containing raw or cooked meat• dairy products and foods containing dairy products• seafood and foods containing seafood• cooked rice and pasta98EAT FOR HEALTH – australian dietary guidelinesNational Health and Medical Research Council
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EAT FOR HEALTHAustralianDietaryGuid
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© Commonwealth of Australia 2013Pa
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Australian Dietary GuidelinesGuidel
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GUIDELINE 2• Enjoy a wide variety
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guideline 5• Food safety 975.1 Se
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Table A2: Mean daily intakes of ene
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More recent evidence from Western s
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Relationship between the documents
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In this way, the Evidence Report wa
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Challenges for adoption of the Guid
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Australian Guide to Healthy EatingA
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Guideline 11.1 Setting the sceneA h
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Guideline 1UnderweightWhile the gre
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Guideline 1Figure 1.2: Mean energy
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Evidence statementBabies born to mo
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• Childhood weight gain: There is
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Given the scope of the Guidelines,
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Appropriate steady weight gain duri
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Dietary restriction beyond prudent
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1.5 Practice guide for Guideline 1T
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2.1 Enjoy a wide variety of nutriti
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Pregnant and breastfeeding womenCon
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2.2 Enjoy plenty of vegetables, inc
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• Prostate cancer: The evidence s
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The following studies relate primar
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Dietary fibre from vegetables and f
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Children and adolescentsThe recomme
Page 59 and 60: Cancer• Colorectal cancer: There
Page 61 and 62: Based on current consumption data,
Page 63 and 64: disaggregate possibly different eff
Page 65 and 66: CancerNo recent studies investigati
Page 67 and 68: Based on most recent consumption da
Page 69 and 70: 2.5 Enjoy milk, yoghurt, cheese and
Page 71 and 72: Other conditionsThe traditional nut
Page 73 and 74: The 1995 National Nutrition Survey
Page 75 and 76: Reviews have also shown an associat
Page 77 and 78: 2.7 Practice guide for Guideline 2T
Page 80 and 81: GUIDELINE 3Limit intake of foods co
Page 82 and 83: 3.1.2 The evidence for ‘limit int
Page 84 and 85: 3.1.3 How limiting intake of foods
Page 86 and 87: InfantsFor infants under the age of
Page 88 and 89: Bone healthEvidence suggesting an a
Page 92 and 93: 3.3.4 Practical considerations: lim
Page 96 and 97: 3.4.3 How limiting intake of alcoho
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Page 101 and 102: 4.1 Setting the sceneThe World Heal
Page 103 and 104: 4.2.1 Breastfeeding incidence and d
Page 105 and 106: 4.2.3 Cardiovascular disease and ex
Page 107 and 108: Lower socioeconomic status mothersW
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Page 113 and 114: 5.4.2 InfantsThe immune system of i
Page 115 and 116: A1Social distribution of diet-relat
Page 117 and 118: • Consumption of milk and milk pr
Page 119 and 120: Food intake, diet and nutritional s
Page 121 and 122: The prevalence of health risk facto
Page 123 and 124: Table B2: Members of the Working Co
Page 125 and 126: The evidence was assessed according
Page 127 and 128: As part of the consultation process
Page 129 and 130: Expert reviewThe Guidelines underwe
Page 131 and 132: 1995 - The Core Food GroupsThe Core
Page 133 and 134: Appendix DQuestions for the literat
Page 135 and 136: Umbrella review questions1. What di
Page 137 and 138: Appendix ESummary of evidence state
Page 139 and 140: Evidence statementGradeFruitThe eff
Page 141 and 142: Limited - no conclusionEvidence is
Page 143 and 144: Appendix GFood, nutrition and envir
Page 145 and 146: Figure G1: Examples of environmenta
Page 147 and 148: G4Australia’s progress toward a s
Page 149 and 150: It is suggested that by 2011, 125 c
Page 151 and 152: Appendix IPhysical activity guideli
Page 153 and 154: Appendix JStudies examining the hea
Page 155 and 156: Appendix KAlcohol and energy intake
Page 157 and 158: Cholesterol: Cholesterol, chemicall
Page 159 and 160: Limit: Limit is used to emphasise t
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Salt: Dietary salt is an inorganic
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Acronyms and abbreviationsADHDAIDSA
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References1. Rayner M, Scarborough
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37. National Health and Medical Res
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75. Taveras EM, Berkey CS, Rifas-Sh
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112. Olds TS, Tomkinson GR, Ferrar
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153. Rangan AM, Schindeler S, Hecto
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192. Stookey JD, Constant F, Gardne
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231. Hyson DA, Schneeman BO, Davis
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271. Marks GC, Coyne C, Pang G. Typ
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312. Cunningham J, O’Dea K, Dunba
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355. Burns C, Inglis A. Measuring f
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392. Harland JI, Haffner TA. System
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433. Northern Territory Government.
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473. Aune D, Chan DSM, Lau R, Vieir
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512. Ness A, Maynard M, Frankel S,
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550. Vislocky LM, Pikosky MA, Rubin
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588. Sellers TA, Vierkant RA, Djeu
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628. Rosner SA, Åkesson A, Stampfe
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669. Siri-Tarino PW, Sun Q, Hu FB,
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705. Mamalakis G, Kiriakakis M, Tsi
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743. Cook NR, Cutler JA, Obarzanek
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782. Balakrishnan M, Simmonds RS, T
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820. Newcomb PA, Nichols HB, Beasle
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862. Australian Institute of Health
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903. Romero-Gutiérrez G, Vaca-Orti
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942. Käferstein F, Abdussalam M. F
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985. Centre for Epidemiology and Re
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1025. Lee A, Bonson A, Yarmirr D, O
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1066. Natural Resource Management M
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1106. Liu Y, Sobue T, Otani T, Tsug
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Notes
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www.nhmrc.gov.auwww.eatforhealth.go
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