Infants and young children (less than five years old) are especially vulnerable to food borne illness because their immune systems are not fully developed. Also, their tummies produce less acid which makes it easier for harmful germs to get through their digestive system and invade their bodies.

What foods are not suitable for young children?

The following foods should not be fed to young children because of their potential to cause serious food borne illness in this age group.

• Uncooked fermented meats such as salami. Check the label: 'heat treated' or 'cooked' products are safe. Do not feed young children 'not heat treated' products.
• Unpasteurised milk and products made from unpasteurised milk - such as raw milk, cheese and other dairy foods made from unpasteurised milk.
• Raw or undercooked meat (particularly minced meat), poultry, fish and shellfish.
• Raw sprouts - such as alfalfa, clover and radish.
• Unpasteurised fruit juices have caused food poisoning in some countries. Only buy such products from established reputable suppliers. To determine if a juice is pasteurised check the label or contact the manufacturer. All freshly squeezed juices are unpasteurised.

Before you start preparing food wash your hands, rinse and dry thoroughly. Make sure the food preparation area, chopping board and utensils have been washed with hot soapy water and well rinsed and dried before use.

Sterilising bottles and equipment

All equipment including bottles or cups used to feed the baby must be sterilised before use, particularly in the first three months. Sterilising equipment and tablets for making sterilising solution are widely available and effective (follow manufacturer's instructions carefully). Sterilising solutions can be used for 24 hours before being changed. Equipment can also be sterilised by boiling it in water for five minutes.

Breast pumps should be washed with warm water and a mild detergent. If the pump has clear plastic tubing connected to an electric motor check the manufacturer's guidelines for washing and sterilising the tubing. Most tubing needs to be washed and sterilised only if breast milk has accidentally been drawn up into it. The outside of the tubing should be wiped with a clean, moist cloth then dried with a towel or allowed to air dry.

Breast milk

If you express breast milk here are some tips:

• Milk can be expressed and placed in a sterile container with a lid.
• Expressed milk can be stored in a fridge for up to 48 hours. Frozen breast milk can be stored in a freezer for up to three months.
• Each time milk is expressed it should be stored in a different container, rather than being added to already stored expressed milk.
• Frozen milk should be thawed in the refrigerator or placed in its container in warm water and gradually heated until thawed.
• To warm, heat milk gradually by placing the bottle or other container of milk in hot water.
• Avoid overheating the milk as this can affect the immunological properties.

Infant formula

• Always follow the instructions on the infant formula packaging.
• Formula made from powder should be prepared fresh each day. It can be stored in the fridge for a maximum of 24 hours.
• Baby bottles containing formula or milk should be stored in the fridge and warmed up immediately before use by placing the bottle of milk in hot water.

Both breast milk and infant formula

• Test the temperature of the milk before feeding the baby.
• Microwave ovens can cause variations in temperature throughout the milk. When testing the milk the temperature may feel correct, but the core may be sufficiently hot to scald the baby.
• Any partially consumed milk should be discarded.

Solid food

Commercially prepared food:

• Read the labels carefully and follow any storage instructions.
• When opening vacuum-sealed jars listen for a popping sound which shows that the jar's seal was intact. This is particularly important with commercial baby foods, if the jar fails to pop when opened do not use the food.
• Swollen or leaking cans or jars indicate that harmful bacteria may have grown, their contents should not be eaten.
• Once opened all commercially prepared foods should be stored in the fridge, preferably not in the can.
• Throw out the contents of any product if there is an unusual odour.
• Remove the amount of food to be fed immediately to a separate dish rather than feeding directly from the can or jar. This way, unused food in the can or jar can be covered and refrigerated for later use without the risk of contamination. Throw out any unused food in the dish and use a fresh spoon for every feed.
• When transporting food for feeding outside the home keep any opened can or jar chilled by using ice packs.

• If using chilled or frozen commercial infant foods, only purchase such foods from established, reputable suppliers. If home delivered, make sure you are home to receive the delivery. If bought retail, refrigerate as soon as you arrive home. Allowing the temperature of such foods to rise into the temperature danger zone for extended periods can allow harmful bacteria to grow.

Packed lunches for school or child care centre

• Lunches can safely be made ahead of time (the previous night) provided they are then kept in the fridge.
• Ensure food preparation surfaces, hands and utensils are clean when preparing and packing the lunch.
• Wash all fruits and vegetables thoroughly.
• Lunches should be kept cool. Pack something cold such as a frozen juice box with the lunch. Pack perishable foods such as cold meats, chicken or egg sandwiches between the cold items.
• Ask your children to keep their lunch box away from heat sources such as direct sunlight or room radiators.
• Throw out any leftovers.
• Warn children against sharing drink bottles.

Information provided by the Food Safety Information Council