Upset stomach, nausea, frequent vomiting, stomach cramps, diarrhea, and fever: these are just some of the common symptoms of food poisoning. Based on a study on the foodborne disease outbreaks in the Philippines from 2005-2018, meat-containing dishes were the most common causative food for poisoning. Also, households were found to be one of the most prone settings for foodborne disease outbreaks.
Most food borne diseases are caused by dangerous microorganisms and/or toxic chemical in the food and water we consume. Examples of these microorganisms are:
- Bacteria – Salmonella, Shigella, Campylobacter and E.Coli;
- Parasites – Giardia, Trichinella; and
- Viruses – Hepatits A, Norovirus.
Common reasons why people get sick with food and water-borne diseases are: 1.) unsafe sources of drinking water; 2.) improper disposal of human waste; 3.) unhygienic practices, like spitting anywhere, blowing or picking the nose; and 4.) unsafe food handling and preparation practices (i.e. street foods).
The good news is that foodborne illnesses caused by these microorganisms are preventable with proper food handling. It is very important to practice food safety in our homes and to do this, we must follow the “Five Keys to Safer Food” developed by the World Health Organization.
Keep clean. Just because something looks clean does not mean that it is. Some dangerous microorganisms are found in the soil, water, animals, and sometimes people. Without proper handwashing and hygiene, these microorganisms may be transferred on our hands and consequently to the kitchen supplies and utensil we are using in preparing food.
Ensure that you wash your hands before handling food, after going to the toilet and during food preparation. Wash and sanitize all surfaces and equipment used for food preparation and keep your kitchen clean from insects, pests, and other animals.
Separate raw and cooked food. Raw food, especially meat, poultry and seafoods, and their juices, may contain dangerous microorganisms which may transfer to food during food preparation and storage. It is better to separate raw meat, poultry, and seafood from other foods. Use separate equipment and utensils when handling raw food and use containers separating raw and cooked food in storage.
Cook thoroughly. Proper cooking can kill almost all dangerous microorganisms. Cook food thoroughly, especially meat, poultry, eggs, and seafood. For meat and poultry, make sure that juices are clear in color. Reheat cooked food thoroughly before and after storing.
Keep food at safe temperatures. Temperatures between 5oC to 60oC are considered the danger zone where in microorganisms can multiply and grow very quickly. Keep cooked food piping hot, preferably more than 60oC, prior to serving and do not to leave cooked food at room temperatures for more than two (2) hours.
Make sure that temperature inside your refrigerator is below 5oC. Refrigerate promptly all cooked and perishable food. Also, do not store food too long even in the refrigerator.
Use safe water and raw materials. Avoid using contaminated raw materials such as water and ice. Use safe water and fresh food. Toxic chemicals may form in damaged and moldy foods. Choose ingredients that are processed for safety such as pasteurized milk. Wash fruits and vegetables, especially if eaten raw and lastly, do not use food beyond its expiry date.
Food Safety Awareness Week is celebrated every last week of October by the virtue of Proclamation No. 160 signed on August 16, 1999 to raise public awareness and educate people on food safety. This is being done to achieve the goal of eradication food positing and other foodborne disease.
Food safety is everybody’s responsibility (WHO), and prevention is much better than cure. Practice food safety in the homes to keep your families safe from foodborne disease. (TAR/NPC MEVF/NNC-NCR)
References:
https://www.cdc.gov/foodsafety/pdfs/food-Safety-symptoms-P.pdf
Five Keys to Safer Food Manual. 2006. World Health Organization
Azanza, M.P.V. & Membrebe, Bernard & Sanchez, R. & Estilo, Emil Emmanuel & Dollete, Una Grace & Feliciano, Rodney & Garcia, N.. (2019). Foodborne Disease Outbreaks in the Philippines (2005-2018). Philippine Journal of Science. 148. 323-342.
