{"id":160389,"date":"2025-11-29T23:51:20","date_gmt":"2025-11-29T23:51:20","guid":{"rendered":"https:\/\/www.newsbeep.com\/nz\/160389\/"},"modified":"2025-11-29T23:51:20","modified_gmt":"2025-11-29T23:51:20","slug":"major-meat-warning-from-government-health-authority-over-common-practice-making-aussies-sick","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/nz\/160389\/","title":{"rendered":"Major meat warning from government health authority over common practice making Aussies sick"},"content":{"rendered":"

Aussies across the country will have no doubt tried<\/a> the thawing tactic of whacking meat<\/a> into a sink full of hot water. They might have left it there all day while they’re at work, or a few hours before dinner time to get the meat ready for cooking.<\/p>\n

But some might not be aware that this technique<\/a> could actually end up making you sick. The NSW Food Authority has issued a warning for people to steer clear of this.<\/p>\n

“It\u2019s NOT okay to thaw frozen food at room temperature or in warm water,” the government body said online.<\/p>\n

RELATED:<\/p>\n

The food authority revealed that bacteria that commonly causes food poisoning can grow “rapidly” when the meat is between between 5\u00b0C and 60\u00b0C.<\/p>\n

This is what’s called the temperature “danger zone”.<\/p>\n

The Australian Standard for fridges states that the average temperature in the fresh food compartment should be around 3\u00b0C to ensure bacteria doesn’t spread.<\/p>\n

But if you leave the meat to thaw out in warm water for a lengthy period of time, you could be allowing bacteria like salmonella, listeria, campylobacter and E. coli to multiply.<\/p>\n

You can run into the same issue if you leave the meat to defrost on a bench top at room temperature.<\/p>\n

Do you have a story? Email stew.perrie@yahooinc.com<\/p>\n

Aussies dumfounded by cooking technique revelation<\/p>\n

The warning left some Aussies shocked because this is the way they’ve done it for years.<\/p>\n

“Geez, I should have been dead long ago. That’s how my mother defrosted the meat back in the ’60s,” wrote one person.<\/p>\n

“Oh whoops, my bad,” added another.<\/p>\n

Even though plenty of people said they haven’t become sick from this technique, others said that it’s better to be safe than sorry<\/p>\n

“I can tell you that I\u2019ve had food poisoning from this and it\u2019s absolutely horrendous,” said one user called Stephanie.<\/p>\n

“I\u2019ve also been so ill that it took me 6-9 months to get back to ‘normal’. It may not harm everyone to the same degree, and there\u2019s also some luck involved, but statistically speaking, you are at high risk if you do defrost this way.”<\/p>\n

How can I defrost meat?<\/p>\n

The NSW Food Authority had a few options for people wanting to defrost their meat in the future.<\/p>\n

For those who want to stick to the water in the sink method, just do it in cold water.<\/p>\n

“Meat can be defrosted in cold water in its airtight packaging or in a leak proof bag,” the authority said.<\/p>\n

“Submerge meat or bird, or cut-up parts, in cold water, making sure to change the water every 30 minutes to ensure it stays cold.”<\/p>\n

It added that packages up to 2 kilograms should defrost within two to three hours.<\/p>\n

But there is another way.<\/p>\n

SHOP:<\/p>\n

You can just take the meat out of the freezer and whack it into the fridge.<\/p>\n

“Boneless chicken breasts will usually defrost overnight,” the authority said.<\/p>\n

“Whole chickens might take one to two days or longer. Once defrosted, meat and poultry can be kept in the refrigerator an additional day before cooking.”<\/p>\n

It urged people to chuck meat into the freezer if they don’t plan on cooking it in the two days after purchase.<\/p>\n

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