DEFA offers advice on Christmas cooking

Festive chefs are being reminded of the importance of good hygiene in a bid to stop people getting ill over the Christmas period.

According to the Department of Environment, Food and Agriculture people get sick each year after eating poultry containing food poisoning organisms such as salmonella.

DEFA says to reduce the risk of illness birds should be stored in the fridge or freezer and left covered to avoid cross contamination.

People are urged to ensure the meat is thoroughly defrosted, preferably in the fridge, and beware of the liquid that gathers on thawing as it can contain bacteria.

All work surfaces, utensils and hands should also be thoroughly sterilised before preparing other food.

When cooking it's essential to cook the meat until the juices run clear and food should be served immediately or cooled quickly and stored in a refrigerator - and avoid being reheated.

More advice and a link to a guide to thawing and cooking times can be found here.