With the warmer months upon us, WA Health is urging Western Australians to take extra care when preparing and storing food, particularly raw and undercooked foods, to reduce the risk of food poisoning.
The warning comes ahead of Australian Food Safety Week 2026 (November 7 to 14), which highlights the risks associated with raw and undercooked meat, poultry, seafood, and eggs.
WA Health Executive Director Environmental Health Peter Gray said rising temperatures and increased outdoor entertaining presented additional food safety risks.
"Summer is a popular time for barbecues, picnics and outdoor gatherings, but higher temperatures can also create ideal conditions for harmful bacteria to multiply," Mr Gray said.
"Raw and undercooked foods can contain harmful bacteria and other pathogens, even when they look, smell and taste normal.
"Taking simple precautions when preparing, cooking and storing food can help protect family and friends from food poisoning."
Food poisoning affects an estimated 4.67 million Australians each year, particularly young children and older people.
Pregnant women and people with weakened immune systems are also at greater risk of serious illness, especially due to listeriosis that can have severe outcomes.
In Western Australia, thousands of cases of infections linked to contaminated food are reported each year.
Campylobacter is the most commonly reported cause of foodborne illness, with 3,655 cases notified so far this year. The infection is often associated with eating raw or undercooked poultry.
Salmonella is the second most common, with 1,138 cases reported this year, often linked to undercooked chicken and egg dishes.
Mr Gray said keeping food at safe temperatures was particularly important during summer.
"Perishable foods left out in the heat can quickly become unsafe to eat, so it's important to keep them chilled until they're ready to be prepared or served," he said.
"Thorough cooking and preventing cross-contamination are also essential to reducing the risk of foodborne illness.
"Avoid feeding pets raw meat as they can become infected and pass the infection onto household members."
WA Health recommends four simple food safety steps:
- Clean: Always clean your hands, benchtops, and utensils properly, before and after handling food especially raw meat.
- Separate: Keep raw foods (meat, chicken, seafood, and eggs) separate from ready-to-eat food. Use separate chopping boards for raw meat and other foods.
- Cook: Cook food until it is steaming hot throughout. Place cooked meat on a clean plate/container to avoid contamination.
- Chill: Avoid the temperature danger zone - keep cold foods cold, in the fridge or freezer.
Mr Gray encouraged Western Australians to make food safety a priority when entertaining over summer.
"Whether you're hosting a backyard barbecue or heading to the beach for a picnic, a few simple food safety habits can help prevent illness and keep everyone safe," he said.
