Food Poisoning Is Dangerous.

Food poisoning also known as food-borne illness is a term for health issues associated with eating contaminated food. It may be contaminated by bacteria e.g salmonella, viruses like norovirus, environmental toxins, or toxins present within the food itself, such as the poisons in some mushrooms or certain seafood. If anyone eats contaminated food by these germs (also called microbes or pathogens) they begin to divide and reproduce themselves in the digestive system leading to illness. Often times the rampant cases of food poisoning are from common bacteria like Staphylococcus, Salmonella, Botulism or E. coli.

How is food contaminated?

  • Inadequate cooking of food especially meat. There is a risk of the presence of disease-causing organism to survive.
  • Inadequate Cooling and Cold Holding. Large percentage of all food poisonings nowadays are caused by exposing foods out at room temperature for more few hours.
  • Preparing food too far ahead of serving. Food prepared 12 or more hours before serving increases the risk of temperature abuse.
  • Poor personal hygiene and infected personnel. Poor hand washing habits and food handlers working while ill are implicated in 1 out of every 4 food poisonings.
  • Inadequate reheating. Leftover food must be held above 60oC until served. Otherwise, they can become highly contaminated.
  • Inadequate hot holding. Cooked foods not held above 57oC until served can become highly contaminated.
  • Contaminated raw foods & ingredients. Serving raw shellfish or raw milk that is contaminated, or using contaminated raw eggs in sauces and dressings, has often led to outbreaks of food borne disease. It is always safer to use pasteurised products.

What are the Symptoms?

  • Nausea and vomiting,
  • Abdominal cramps, Fever and chills
  • Diarrhea (may be bloody), Weakness (May be serious and lead to respiratory arrest, as in the case of botulism and headache. Botulism is a very serious form of food poisoning that can be fatal.

How can it be prevented?

Food poisoning is almost entirely preventable by practicing good sanitation and good food handling techniques. These include:

  • Keep hot foods hot and cold foods cold
  • Cook meat to the recommended internal temperature,
  • Refrigerate leftovers promptly; do not let food stand at room temperature. Reheat leftover foods properly before eating.
  • Wash fruits and vegetables well before eating them.
  • Purchase pasteurised dairy products and fruit juices.
  • Throw away bulging or leaking cans or any food that smells spoiled.
  • Wash hands well before and during food preparation and after using the bathroom
  • Sanitize food preparation surfaces regularly
  • Do not place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed.
  • Only eat foods that are properly cooked. If you cut into chicken and it looks pink and raw inside, do not eat it.
  • Look at what you’re eating and smell it, too. Mould (which can be green, pink, white, or brown) is also often a sign that food has spoiled.
  • Cooling and cold storage. Foods that require refrigeration must be cooled to 5oC as quickly as possible, and held at that temperature until ready to serve.
  • If food needs to be transported from one location to another, keep it well covered and provide adequate temperature controls.