Skip to Content to Homepage

What is the risk?

Food contamination

Overview

A major cause of food contamination is bacteria, which can multiply quite quickly given the right conditions.

Certain types of food allow quick growth of bacteria because they are generally moist and high in nutrients. These are called high-risk foods.

Foods that are less able to support bacterial growth are called low-risk foods. Low-risk foods do not need to go in the fridge and are typically dry foods.

High-risk foods

High-risk foods in which bacteria grow quickly include:

  • dairy products (such as custard and cream)
  • meat
  • poultry
  • seafood
  • cooked rice
  • cooked pasta
  • sliced delicatessen meats
  • prepared salads, such as coleslaw, pasta salads and rice salads
  • prepared fruit salads
  • foods containing eggs (cooked or raw)
  • ready-to-eat foods containing any of the above foods, for example sandwiches and sushi.

Eggs and risk

Eggs, especially raw and lightly cooked eggs have been associated with a large number of food poisoning outbreaks as bacteria can be found on the shell or inside an egg, especially if it is cracked or dirty. Foods that contain raw or just cooked eggs are at higher risk of food contamination and food poisoning.

Menu items commonly associated with food poisoning are sauces such as mayonnaise, aioli and hollandaise; spreads, such as 'egg butter'; desserts, such as mousse and tiramisu; and drinks, such as eggnog and high-protein smoothies.

To handle eggs safely:

  • wash your hands after handling eggs
  • do not use dirty or cracked eggs; these eggs should be thrown away
  • do not wash eggs as it makes it easier for bacteria to penetrate the shell
  • refrigerate the egg product immediately after preparation as refrigeration will slow the growth of bacteria
  • keep egg-based foods refrigerated until just before they are to be consumed
  • foods with egg sauces must be prepared just before service and held only for the service period
  • prepare only enough product to be used on the same day
  • thoroughly clean and sanitise stick blenders, mixers and other equipment.

Low-risk foods

Low-risk foods in which bacteria do not grow quickly include:

  • cereal
  • flour
  • confectionery
  • sugar
  • dry biscuits
  • spices
  • uncooked grains.

Low-risk foods do not support the growth of bacteria because they are dry and have often been processed in a way, like being dried, salted or acidified, which lowers or eliminates microorganisms in the food. They may also have had chemicals added to them or been packaged to minimise microorganisms.

Answer this practice question...

It is important to always wash your hands after handling eggs?

Incorrect! Why is this?

Correct! Why is this?

You have the right to reject the delivery if you find the food unsafe

3 of 5 subject areas

Back to top