Dinner parties, braais and other social functions are often at the root of food poisoning incidents. Be careful when you prepare food this summer – the heat makes it easy for bacteria to proliferate.

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Avoid making pies and dishes that contain raw eggs; buy only fresh ingredients and freeze prepared dishes rather than keep them in the fridge for a few days; never defrost raw food and then refreeze it; never place food on tables in hot rooms, on patios or in marquees hours ahead of time; if you feel you cannot cope unless you cook food in advance, either change your menu to include simpler dishes or invite fewer guests; be meticulous when working with raw meat, poultry, fish, shellfish, eggs and milk – wash your hands and all utensils when you have finished working with one type of food before you start on the next in order to prevent cross-contamination.

Read more: The dangers that lurk in food
 

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