Keeping a clean, hygienic kitchen is, by and large, a matter of common sense. But here are a few tips to keep in mind:

• Always wash your hands before handling food and again between handling raw and cooked foods. Cover any cuts with a waterproof plaster.
• Keep raw and cooked foods separate. Never use the same equipment (knives, chopping board etc) for preparing raw and cooked foods, unless it has been thoroughly washed in between.
• Store cooked and raw foods on separate shelves in the fridge - cooked food above, raw food below.
• Make sure that food, especially chicken, is properly cooked.
• Reheat leftovers thoroughly. Always reheat until ‘piping’ hot. Never reheat food more than once.
• Avoid raw or lightly cooked eggs or dishes made using them.
• Change or wash your dish cloths regularly - a dirty dishcloth can contain up to 100 billion bacteria after just one week’s use.
• Always check use by dates.

For more details on keeping your food safe visit The Food Standards website.

Listeria is a bacteria that is present in some foods such as unpasteurised dairy products, pate, chilled seafood, cold meats, pre-prepared salads, and especially in soft cheeses (eg. camembert, ricotta, blue, feta).

The best way to avoid this bug is to use hygienic practices when preparing, storing and handling food.

See the FSANZ guidelines for further information.

Fish form an important part of a healthy diet, as they are rich in protein and minerals, low in saturated fat and contain good fats known as omega 3’s. During pregnancy, as well as in early childhood, omega 3 fats play a role in the development of the baby’s brain and nervous system.

So eating a variety of fish is important, however, while you are pregnant and breastfeeding, you need to be careful about what types of fish you choose. Certain fish contain high levels of mercury. These include shark (flake), broadbill marlin, swordfish, orange roughy (sea perch) and catfish.

More information can be found at The Food Standards website.