The economic slowdown can be bad for your health, a food expert has warned, pointing to a rising number of Australians who bargain shop for what they eat.
More people were buying near-date specials or bulk meat cuts for freezing, says the Food Safety Information Council (FSIC), and these practices carry an increased risk of food poisoning.
It is estimated there are 5.4 million cases of food poisoning in Australia every year - or almost 15,000 people struck down every day.
"Many of us are looking for cheaper foods, which means we are buying in bulk, seeking out 'specials' or more hesitant to throw out foods we are not too sure about," said FSIC chair Dr Michael Eyles.
"Cheaper foods are only good value if they are safe."
Dr Eyles said budget conscious shoppers should have a plan to ensure the safe consumption of these types of food.
When buying in bulk, make sure you have adequate fridge or freezer storage space and enough time to repackage bulk foods into smaller portions, so you don't have to defrost the entire purchase at once.
Beware when dealing with large blocks of meat, or fish, they are likely to appear defrosted on the outside while the core will take much longer to thaw.
Dr Eyles also says "specials" should be passed over unless you are sure you will eat it before the used-by date, particularly if it can't be frozen.
The slow-cooking of cheaper cuts of meat to make them tender also poses a risk, Dr Eyles said, as this process may not generate enough heat to kill off any nasty bugs.
"Make sure the cooker is operating correctly and is above 60 degrees celsius," he said.
Dr Eyles said food should always be served while "steaming hot" and leftovers should be stored in the fridge or freezer as soon as possible.
Adhering to some basic food safety rules will reduce the risks of food poisoning which he said was usually more than a minor inconvenience and, in some cases, could be lethal.
Solid pieces of meat, like steak or a whole roast, only have bacteria on the outside surfaces so they can be cooked and eaten safely when still pink inside.
This was not the case for chicken or other poultry, minced or boned meat, hamburger, stuffed meat or sausages.
Dr Eyles said they must be cooked right through until all juices were clear.
A clean cooking environment, and hands, were also vital while raw chicken and meat should be stored below other foods in the fridge to avoid cross contamination.
"Cook, Clean, Chill and Separate," Dr Eyles said.
"These are still as relevant as ever, to avoid being one of the more than five million Australians who suffer food poisoning each year."
Australian Food Safety Week 2009 starts on Monday.
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