Far North Queenslanders are being urged to keep their festive feasts fresh in order to avoid turbulent times in the toilet this holiday season.
Cairns Public Health Unit director Dr Jacqui Murdoch said between parties and family gatherings at this time of the year, there was an increased risk of people consuming foods not at their freshest.
Up to 5 million Australians are affected by foodborne illnesses each year, with these illnesses leading to approximately 48,000 hospitalisations and safety up to 40 deaths annually.
Last year, the Cairns and Hinterland region recorded nearly 400 cases of campylobacter and 134 cases of salmonellosis, the two most common types of gastro disease.
‘Food safety doesn’t take a holiday, even when the temperature hits 35 degrees and the esky is doing double duty as a seat,’ Dr Murdoch said.
‘Keep hot foods hot above 60C and cold foods cold below 5C. Anything in between is in the ‘danger zone’ and is basically an open invitation for bacteria to crash the party.
‘Seafood is the star of many Christmas tables, but prawns left sweating on the buffet for hours are a one-way ticket to regret.
‘If it’s been out longer than two hours—or one hour in our tropical heat—toss it before it tosses your tummy.’
Cairns Mayor Amy Eden said there were concerns about a growing trend of people purchasing hot meals, seafood platters, or short shelf-life treats through social media marketplaces and unverified online sellers.
‘If a seller isn’t registered with Council and doesn’t hold a food business licence, there’s no guarantee the food you’re buying has been stored, prepared or transported safely,’ Mayor Eden said.
‘You might believe you’re helping a local legend in their kitchen whip up your Christmas centrepiece, but you could actually be serving prawns that have been sunbaking in the ‘danger zone’ longer than the runtime of Love Actually (two hours).
‘That’s not a tropical Christmas cheer – that’s the perfect breeding ground for bacteria that will have your guests dashing to the bathroom instead of pulling Christmas crackers.
‘Stick to licensed food businesses and keep the only thing multiplying under your Christmas tree the pile of presents - not salmonella.’
Holiday food safety tips
- Wash hands frequently before handling food, after using the toilet, and after touching raw meats.
- Use separate chopping board to keep raw meats, poultry, and seafood away from ready-to-eat foods like fruits and vegetables
- Thaw food safely: use the fridge, cold water (changed every 30 minutes), or microwave to avoid the temperature danger zone where bacteria thrive.
- Cook thoroughly: Ensure meats reach safe internal temperatures (e.g., 75°C for poultry) using a food thermometer. Undercooked stuffing or roasts can harbor harmful bugs.
- Keep hot foods hot and cold foods cold: Serve hot dishes above 60°C and cold ones below 5°C. Use chafing dishes, ice baths, or fridge packs to maintain temperatures during your festive spread.
- Limit time in the danger zone: Don't leave perishable foods out at room temperature for more than 2 hours (or 1 hour if it's over 32°C in tropical Cairns). Refrigerate leftovers promptly to avoid a bacteria buffet.
- Cool and store leftovers properly: Let hot foods cool for no more than 30 minutes on the bench before refrigerating in shallow containers. Label with dates and reheat to at least 60°C - never reheat more than once.
- Handle eggs with care: Don't wash eggs before use, as it can push bacteria inside. Store them in the fridge and avoid leaving raw egg dishes (like homemade mayo) out for more than 4 hours total.
- Protect from the elements: In Queensland's heat, keep displayed foods out of direct sunlight, over ice bricks, and covered to deter insects and maintain freshness.
- Ditch the sniff test: If in doubt, throw it out—your nose isn't reliable for detecting invisible pathogens. Better safe than sorry this silly season
For more food safety tips, head to Queensland Health's The Food Pantry.