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A recipe cooked by Adam Liaw at the Adelaide Central Market Community Kitchen during Food Safety Week 2017.
  • Size: 80.8 KB
  • Updated: 3 Apr 2022
The differences between Pasteurised milk and raw milk, and the risks associated with drinking raw milk
  • Size: 87 KB
  • Updated: 2 Apr 2022
Safety tips for those planning a picnic or camping trip which will minimise chances of getting ill
  • Size: 90.8 KB
  • Updated: 2 Apr 2022
Staying safe around bats - disease risks, precautions to take and first aid following contact with bats
  • Size: 88.9 KB
  • Updated: 2 Apr 2022
Lye water is a caustic liquid used in cooking. It can cause serious corrosive burns to the throat, oesophagus and stomach if swallowed
  • Size: 83.5 KB
  • Updated: 2 Apr 2022
Common myths about eggs and egg products answered
  • Size: 84.7 KB
  • Updated: 2 Apr 2022
Scabies is an infestation of the skin caused by the scabies mite. Scabies is not an indication of poor hygiene.
  • Size: 92.6 KB
  • Updated: 2 Apr 2022
Food may or may not be safe after an emergency situation, tips to help you make the right decision in an emergency
  • Size: 92 KB
  • Updated: 2 Apr 2022
Raw egg products are foods that contain eggs which are uncooked or only partially cooked, bacteria can continue to grow and make the food unsafe
  • Size: 85.5 KB
  • Updated: 3 Apr 2022
Why you need to be concerned about feral pigeons, identifying feral pigeons, prevention and control techniques
  • Size: 87 KB
  • Updated: 2 Apr 2022

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