Ten to 20 per cent of all food poisoning illnesses are a result of poor food preparation or storage in the home.

Hunter New England Health Public Health physician Dr Tony Merritt said there was often an increase in food-related illnesses at Christmas and throughout summer.

“Summer is a time of higher risk for food poisoning because the weather is warmer, the fridge is overloaded and we are cooking for more people than usual.

“It can make for perfect conditions for food poisoning bugs to multiply leading to food poisoning,” Dr Merritt said.

“The last thing we want is for our guests to become sick with food poisoning but unfortunately this happens too often.”

Hunter New England Health has released a few hints to help reduce the risk of food related illnesses.

“Following a few simple rules can make for a safe and enjoyable summer, and minimise the risk of illness,” Dr Merritt said.

Prepare foods as close as possible to serving time.

Use separate cutting boards and utensils for raw meat and poultry, and wash them thoroughly before further use.

n Cook foods thoroughly. Meat dishes need to be fully cooked.

If you must cook large amounts of food in advance, divide it into smaller portions or shallow containers, cover and place in fridge or freezer.

Refrigerate leftovers immediately after a meal.

Wash hands before preparing foods and immediately after handling raw meat or raw chicken. Wash hands with soap and warm water and dry thoroughly.

Keep food at a safe temperature – less than five degrees Celsius or more than 60 degrees Celsius.

“Always remember the best rule of thumb is ‘if in doubt, throw it out’.

“People who have had symptoms of gastroenteritis should not prepare food until at least 48 hours have passed since symptoms have stopped,” Dr Merritt said.