?
Bremer, who is also the chief scientist for the New Zealand Food Safety Science Research Centre, says you should keep it in its original vacuum pack until you need to cook it. NZFS suggests checking the use-by date, because different cuts vary.
Once you open it, whole hams last up to seven days; sliced ones about five, Arbuckle says.
Cooked ham sticks around for one to two weeks in the fridge, Bremer says. Some bacteria can still grow in the fridge, so quality and safety drop after that.
Glazed ham: cook at 160°C for 20 minutes per kg; refrigerate within two hours if not served immediately, NZFS says.
If the ham sits out for more than 2 hours at room temp — or 30 minutes in the sun — bin it, Arbuckle says. Alternatively, reheat leftovers until steaming and eat within two days.
Other meat tips
Campylobacter is a type of food poisoning that is mainly spread by eating undercooked contaminated meat. (file image)
Unsplash / Getty Images
Keep raw meats – especially chicken – away from salads and other surfaces that can be contaminated, Bremer says. Keep cold things cold (at or below 5°C), hot things hot (at or above 60°C), and hit safe cooking internal temps:
Chicken, tenderised, burgers and mince: 75°C
Steak: 60–65°C depending on preference for doneness
Seafood fillets: ~65°C
What about the ham bag?
A ham bag (or damp clean towel) prevents drying and can slow microbial growth, Bremer says. Rinse it in hot water with a splash of white vinegar every few days. Ideally, use a fresh bag each time.
NZFS suggests also rinsing before use in a 2:1 water–vinegar mix. When you’re done, hot-wash it with detergent, add a cup of vinegar for extra sanitising, and dry it in the sun.
How clean does my BBQ plate need to be?
Experts say old grease and residue is more a quality issue than a safety one. (file image)
RNZ
The BBQ plate gets hot enough to kill bacteria but do your tastebuds a favour and scrape off old grease and burnt bits and clean rust, Bremer says.
Chef Celia Hay recommends brushing and detergent-cleaning the plate first. For stubborn residue, heat the BBQ and scrape again.
Arbuckle agrees old grease and residue is more a quality issue than a safety one. After cooking, clean and lightly oil the plate to prevent rust.
Sausage rolled off the barbie?
There’s no such thing as a “three-second rule “. Food picks up bacteria instantly.
Arbuckle’s advice is to bin it. But if you truly can’t bear to lose it, wash it, wipe it, and return it to high heat to kill surface bacteria, Bremer and Arbuckle say.
Corn on the cob — how long does it last?
Gobble up that corn within two days if you’re having it straight from the fridge or within four days if reheating, NZFS says. (file image)
Unsplash / Z Grills Australia
Fresh corn with a full cob, tight kernels, and green husk can last five to six days uncooked if kept cold and humid — Bremer suggests a sealed container or the veggie crisper.
In the veggie drawer with the husk on, it can last weeks, according to Hay.
Once cooked, the same rule of thumb applies as all other vegetable: eat within two days if consuming cold, up to four days if reheating, NZFS says.
Are my strawberries still good for pavlova?
As long as there’s no mould, you can use bruised berries , Bremer says.
“Avoid using fruit that smells off or has visible mould,” Arbuckle says. “Mould produces spores and filaments that go into the food, which you often can’t see, and it can produce toxins that can make you ill.”
Hay suggests trimming bruises and sprinkling a little sugar to perk them up, and they’re ready to crown your pav .
How long is potato salad safe?
Potato salad — egg, mayo, vinegar et al — should be eaten within two days if served cold, NZFS advises.
Bremer’s tip is to cook the potatoes the day before, so everything goes in chilled. Adding ingredients when the potatoes are still warm could mean the salad is in the “danger zone” longer.
Once it’s on the table, keep it out for no more than two hours. In the fridge, it’ll keep two to three days (maybe four if you’re lucky), he says.
Hay agrees they’re usually okay for two to four days, depending on the mayo. She recommends homemade mayo for better flavour and fewer additives.
I caught a fish, how do I store it? Can I eat it raw?
Phil Bremer says if you do eat fish raw, make sure it looks healthy with no blemishes or soft spots and freeze it ahead. (file image)
Unsplash / Getty Images
Chill it immediately; every minute of warmth shortens shelf life, Bremer warns. At 4°C, fish lasts four to five days. Gutting and cleaning may extend that by a day or two.
“If you’re going to eat it cooked, we’re not so worried about bacteria. The low temperatures [from the refrigeration process] will stop them from growing, as long as you harvest your fish from a clean environment [and are using a clean chopping board and knife].”
But raw fish carries a parasite risk. Freeze at –20°C for at least a week to kill them. Thin slicing and acidic marinades (like ceviche) help too, Bremer says.
However, NZFS warns freezing and cooking doesn’t remove chemical hazards like histamine (in fish such as kahawai, trevally, mackerel, tuna, kingfish) or ammonia from spoilage. If it smells like cleaning fluid, throw it out.
NZFS says raw fish and shellfish aren’t recommended for kids, pregnant people, older folks, or anyone immunocompromised.
Bremer says if you do eat fish raw, make sure it looks healthy with no blemishes or soft spots.
What about shellfish?
NZ Food Safety advises shellfish gatherers to look out for biotoxin warnings. (file image)
123RF
Shellfish can be contaminated without smelling or looking off. They’re high-risk and can carry germs, biotoxins , and contaminants, NZFS says.
“Thoroughly cooking shellfish should kill harmful germs, like Vibrio parahaemolyticus, but it won’t destroy biotoxins or other contaminants,” Arbuckle says.
Summer’s warm water (above 15°C) boosts Vibrio bacteria, so be extra careful. Commercial shellfish is tested, but if you’re gathering your own:
Only collect from open, safe sites .
Keep them alive, cool, and transport on ice.
Refrigerate ASAP, bottom shelf (below cooked food).
Cook to at least 65°C and hold for a minute (wait till they open).
Reheat leftovers to a minimum core temp of 75°C.
Eat live shellfish within 2 days — and don’t cook or eat dead/broken shell ones.
If you get sick after eating seafood, phone Healthline for advice on 0800 61 11 16 or get medical help immediately. Keep any leftover seafood for possible testing.
