Good foods make us healthy, keeping our body in full function because of the energy and nutrients they provide. However, in some cases, foods cause illnesses. Aside from the fact that foods with too much sugar, fats and sodium make us at risk in developing non-communicable diseases (NCDs), foods that are not properly handled and prepared also make our body unwell which lead us to foodborne illnesses like diarrhea.

Foodborne illness is caused by ingestion of foods or beverages contaminated by physical objects, (e.g. hair, fingernails, and pest) chemical substances, (e.g. pesticides and kitchen cleaning agents) and microorganisms (e.g. bacteria, viruses and parasites). Ingestion of these contaminants is detrimental to the health of an individual. According to World Health Organization, unsafe food has a global health threats to everyone particularly to the vulnerable groups: infants, young children, pregnant women elderly and those with underlying illness. Every year, there are 220 million children acquire diarrheal diseases and 96, 000 die. Unsafe foods create a vicious cycle of diarrhea and malnutrition, threatening the nutritional status of the most vulnerable.

Contamination can happen anywhere from production to distribution even up to home preparation. And mostly, incidents of foodborne illnesses are caused by improper preparation at home and food establishments. So, what can we do make our foods safe? Here are some basic and easy to remember food safety tips:

• Ensure proper hygiene when preparing foods. Wash your hands before and after handling foods. Wear apron, face mask and head cap especially when preparing for large quantity.
• Wash your cooking and eating utensils and counter tops before and after using.
• Wash the ingredients to be used in cooking. Fruits and vegetables should still be washed even if they are to be peeled off. Lids of canned goods should also be cleaned before opening.
• Use clean and safe water for cooking and drinking.
• Separate raw meat, poultry, fish and egg to other food items from buying to storing. Don’t let the juices of these raw items drip to other foods.
• Have separate utensils for raw and cooked foods to prevent cross contamination.
• Cook foods thoroughly to kill microorganisms.
• Put foods in the fridge or freezer within two (2) hours of cooking or buying.
• Use cooked leftover foods within 4 days but make sure to re-heat them well.
• Don’t eat spoiled foods. When in doubt, throw it out.

Handling foods properly prevents us from foodborne illnesses. Follow and remember these tips to keep your foods safe away from contaminants and nourish your body with clean and safe foods. (BLVMEstrella)

Sources:

Word Health Organization

USDA – Food Safety and Inspection Service

Food and Drug Administration (US)

Australian Institute of Food Safety