Most cases of food borne illness are preventable through good hygiene and safe food handling practices.
Food safety is a shared responsibility and we all have a role to play:
- food businesses are required to make sure the food they sell is safe and suitable to eat
- consumers need to ensure that safe food handling practices are applied from the time food is purchased until it is served, and
- state and local government work together to ensure that the food for sale in South Australia is safe and suitable.
The Food Safety & Nutrition Branch in SA Health works together with other government agencies and local councils to ensure that the food for sale in SA is safe and correctly labelled.
Food Safety Week
Australian Food Safety Week is 11 – 18 November 2017. Food Safety Week aims to reduce the estimated 4.1 million cases of food poisoning in our community each year. Coordinated by the Food Safety Information Council, SA Health participates in this annual event along with other Government agencies, health services, schools, food businesses and work places across Australia.
Adam Liaw’s chicken and egg udon salad
SA Health’s Food Safety Ambassador Adam Liaw shares a recipe from his cooking demonstration at the Adelaide Central Market Community Kitchen as part of Food Safety Week 2017.
- 2 large eggs
- 1 chicken breast
- 500g frozen udon noodles
- 1 cup finely shredded Chinese cabbage
- 1 Lebanese cucumber, julienned
- 1/2 cup picked coriander leaves
- 2 spring onions, finely sliced
- 1/4 cup crushed roasted peanuts
- 2 tbsp peanut oil
- 2 cloves garlic, roughly chopped
- 1/4 tsp dried chilli flakes
- 1/4 tsp sugar
- 1 tbsp fish sauce
- 30ml lemon juice (about 1 small lemon)
- Bring a pot or wok of water to a boil and place a bamboo steamer over it. Add the chicken fillet and steam until the centre of the chicken reaches 75oC, checking with a thermometer (this will take about 10 minutes). Steam the eggs together with the chicken for 8 minutes and chill in iced water. Peel and halve the eggs. Rub your hands with a little salt and shred the chicken into fine threads.
- Cook the udon noodles according to the packet instructions and drain well. Transfer the noodles to a large platter and top with piles of the cabbage, cucumber, coriander, spring onions, shredded chicken, halved eggs and crushed peanuts.
- Heat the peanut oil in a small frypan over medium heat and fry the garlic until it begins to brown. Add the chilli and continue to fry until the garlic and chilli are well toasted. Turn off the heat and add the sugar, fish sauce and lemon juice. Stir well and pour the hot dressing straight over the noodles and other ingredients. Toss to combine and serve.