Spotlight on home spits and rotisseries

More than 20 people in South Australia have become ill in the last year after eating from a home rotisserie or spit.

With more people wanting to cook outside and with warmer weather approaching the message coming from the SA Health Minister, Jack Snelling, is important to all other states and territories as well.

Mr Snelling said; “The use of home rotisseries and spits is becoming increasingly common across the state as a fun way to feed large groups, especially with the weather warming up and people wanting to cook outside. What many people don’t realise is there are a number of important steps people must take to avoid making people sick if they are planning to cook a large animal. Proper storage, including hygiene and refrigeration are vital so that dangerous bacteria do not get the chance to multiply before the cooking process takes place.”

These steps start with the collection, transport and storage of the meat, and especially if it is a whole carcass. A carcass may need to be stored and transported by the butcher shop if a home doesn’t have bigger enough cold storage and transport vehicle, to ensure it stays cold before it is placed into the spit or rotisserie.

The other big issue, beside keeping everything clean, is making sure that the meat is fully cooked.

Salmonella was the type of food poisoning bacteria involved in the 20 cases in South Australia. It is easily killed, as long as the meat temperature has reached 75 degrees Celsius.

Written by Rachelle Williams, The Green Food Safety Coach.