4 PROVEN TIPS FOR PREVENTING FOODBORNE ILLNESS!

 

Foodborne illnesses / foodborne diseases/ food poisoning is any disease contracted from consuming contaminated food. The major mediums are bacteria, viruses, or parasites that contaminate food as well as toxins such as poisonous mushrooms (fungus). Vomiting, nausea, stomach cramps, diarrhea, weak feeling, headache, fever, chills and sweating are signs of foodborne disease. It is commonly assumed that food poisoning is caused by the last food you ate, however this is not often true.

What is food safety?

Food can transmit pathogens which can lead to the ill-health or death of the person. This is why safety measures for food defence was created to prevent harm to customers. Food safety considerations includes all the practices relating to food labelling, food hygiene, food additives pesticides, as well as policies on biotechnology and food, and guidelines for the  management of governmental import and export inspection and certification systems for food. 

Food safety measures supersedes cultural practices across the globe. Staff writer Stacey Shepard said that ‘the U.S Food and Drug Administration has mandated that foods from different parts of the world must be grown according to the same safety standards as domestically produced food and must be reviewed by the U.S FDA before it can enter the United states.

What are the Effects of eating contaminated food?  

Most foodborne illness cases go unreported to health departments but 90% of all foodborne illness that leads to hospitalization and deaths are caused by seven pathogens: Salmonella, Norovirus, Campylobacter, Toxoplasma, E. coli O157:H7, Listeria and Clostridium perfringens.

Who are most affected?

Generally anybody can be affected by eating spoilt or contaminated food some are more vulnerable than others. 

Pregnant women: Pregnant women are susceptible to foodborne illness due to changes that occur to a woman’s immune system during pregnancy. The unborn babies are also affected because their immune systems are underdeveloped and are not efficient in fighting these harmful bacteria. Consuming contaminated food during pregnancy may lead to miscarriages, premature delivery, sickness, stillbirth or the death of the unborn child.

Young children: young children are also at risk of foodborne diseases because their immune systems are not fully developed. This may lead to sickness and in some worst case scenario the child may die especially if not treated on time or medically treated

Older adults:  older adults are prone to foodborne diseases because their immune systems and other vital organs that can fight these bacteria become weakened as they age. Most adults are on one form of medication or the other and these medications have the potential to weaken their immune system. 

People with deficient immune systems: some people have deficient immune systems resulting from to certain illness/ disease or frequent medications. Examples of such people are transplant patients, and patients with cancer, diabetes, and HIV/AIDS.

What are the most important things to consider in preventing foodborne illnesses? 

Food safety practices are the safe steps in handling, cooking, and storage of essential to prevent foodborne illness. These are some of the tips you can practice at home to avoid food poisoning.

1. Proper food handling and storage

Storing your food properly and using sanitary tools and work spaces can reduce the risk of food poisoning. Other rules to remember when handling your food includes:

  • Do not buy food whose seal or packaging is broken. 
  • Only use tightly sealed water and air proof containers. 
  • Check the date canned food or sealed products are made and when they will expire before attempting to cook or eat them. 
  • Use different utensils for ready to eat foods and raw meats.

2. Danger zone

Temperature control can go a long way in preventing foodborne illness. It is important to consider the temperature when handling food. The range of temperature from 4 degree Celsius to 60 degree Celsius is known as the danger zone  which enhances the rapid growth of pathogenic bacteria. Do not rely solely on cooking times alone, ensure that you check the internal temperature of the food being cooked. 

3. Identifying high-risk foods

High-risk foods are potentially hazardous foods. These food substances are easily affected by moisture, temperature, time, oxygen and have acidic components. Most contaminated foods often look different from their original state, they taste and smell different too but this is not the case in most scenarios, making it difficult to identify unsanitary foods. Some high risk foods include the following:

  • Prepared foods such as coleslaw, salad, pasta and other readymade foods like sandwich, sausage roll, or left over meals containing any of foods listed above or unwashed fresh vegetables.
  • Eggs or poultry products, and foods containing eggs such as omelets or quiche
  • Diary food products such as custard or cheesecake
  • Opened canned foods or foods with plastic containers and bag and also foods not refrigerated after they have been opened
  • Any cooked starch such as cooked rice and pasta.
  • Of animal origin such as raw and cooked meats, seafood, fish, poultry, shellfish and foods made with these.
  • Cooked meals or Heat-treated foods of plant origin such as vegetables, beans, or fruits.
  • Raw sprouts such as alfalfa or beans.
  • Deli-style meats such as hot dogs, luncheon meats (cold nuts), fermented and dry sausages.

4. Food control app/plan

Another effective method of preventing foodborne illness is to have a food safety app. When running a food business you don’t want to worry about which food safety tasks need to be completed or if all your food meet the food safety regulations. 

Author: Opeyemi O.

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