Food poisoning affects at least 600 million people every year and can range from mild to fatal. It can have very serious health consequences for anyone considered at risk, such as pregnant women, the elderly and anyone with a compromised immune system.

Some foods are definitely higher risk, with meat and chicken at the top of this list. It’s important to cook mince, sausages, stuffed meats and chicken right through to the centre. You should not be able to see any pink meat and the juices should be clear. Steak, chops and whole cuts of red meat are a little different – you can cook these to your preference as food poisoning bacteria are mostly on the surface. Just make sure you don’t put cooked meat back on a plate that held raw meat.

Dairy products, eggs and egg products are also considered high-risk foods, as are hams and salamis, and seafood. Make sure these are eaten or refrigerated as soon as possible after cooking.

What we often overlook is the risk in foods such as cooked rice and pasta, prepared salads like coleslaw, fruit salads and ready-to-eat foods like sandwiches, rolls and pizza. These foods are often left out of the fridge when it's full, but they may harbour heat-resistant toxins that can cause food poisoning. These foods should not be kept out of the fridge for any longer than two hours. And remember, if in doubt, throw it out - you don't want to risk food poisoning.