Healthful Christmas Tip | Take great caution in the kitchen
December is one of the most common months for people to get food poisoning, according to research. To minimise the risks, don't leave food out all day. Put out small amounts at a time, so that what is on the table has just been cooked or just came out of the fridge. Try to use any leftovers within 48 hours or freeze them. When you are ready to prepare meat dishes, always defrost the meat in the fridge, allowing 10 to 12 hours per kilo. Wash meat sparingly, as this can spread bacteria around, which will be destroyed by cooking anyway.