Posted: January 13th, 2009 - 2:17pm by Doug Powell

Food Science Australia found in a survey of Australian food that E. coli was present in 69 per cent of poultry, 29.7 per cent of beef and 18.1 per cent of pork, but only 1 per cent of lettuce.

Poultry also tested positive for campylobacter (40 per cent) and salmonella (21.9 per cent).

The Australian reports the results were written into a report for the Department of Health and Ageing that was expected to have been released by the end of November.

But when The Australian requested and paid for a copy under Freedom of Information laws, the department advised that it would be delayed. The Food Regulation Standing Committee had agreed to a food industry request to hold off releasing the report until after the lucrative Christmas period.

In a laundry list of safe-food handling practices, the story says that authorities recommend consumers “cook chicken, minced or boned meats, hamburger, stuffed meats and sausages right through until juices are clear, and serve hot food steaming hot.”

Sigh.

Color is a lousy indicator. Use a digital tip-sensitive thermometer. It makes people better cooks.