NSW Health warns millions of Australians at risk as barbecue season peaks, undercooked meat and cross-contamination fuel food poisoning

As summer barbecues sizzle across Australia, NSW Health is warning that undercooked meat and poor food handling put millions at risk of food poisoning. Bacteria like Salmonella, Listeria, Campylobacter, and E. coli can lurk in improperly cooked or stored foods.

Each year, 4.68 million Australians fall ill due to foodborne illnesses, often from undercooking, cross-contamination, or ignoring use-by dates. Health experts urge using meat thermometers and following proper cooking temperatures to ensure safe and worry-free backyard gatherings.

According to 9 News,food poisoning can also result from improper food storage below 5°C, handling by someone who is sick or has poor hygiene, consuming items past their use-by date, or cross-contamination between foods.


When cooking, always follow the instructions on the food packaging, adhere to recommended cooking times, and ensure you use the correct internal temperatures.

Safe temperature

NSW Health advises that different meats need specific cooking temperatures to destroy harmful bacteria. Minced meats like sausages, rissoles, and burgers should reach 71°C in the centre, with no pink and clear-running juices, since bacteria can be present throughout, unlike whole cuts where contamination is mostly on the surface.

Since colour and “clear juices” can be misleading, using a meat thermometer is essential, with 63°C being the safe temperature for medium-rare beef, veal, lamb, or pork.

After cooking, meat should rest for at least three minutes. Safe temperatures are 71°C for medium, 77°C for well-done, 74°C for whole poultry, 63°C for fish, and 60°C for leftovers.

How to use a meat thermometer

If you’re unsure where to check temperatures, NSW Health recommends: for poultry, insert the thermometer into the inner thigh near the breast, avoiding bone; for ground meats and poultry dishes, place it in the thickest part; for beef, pork, lamb, veal, or ham (roasts, steaks, chops), insert into the centre of the thickest section, away from bone, fat, and gristle; and for casseroles or egg dishes, test the thickest portion to ensure it’s fully cooked.