Food Safety is the assurance or guarantee that food will not cause harm to a person when it is prepared and/or eaten according to its intended use. Food and Water-borne Diseases is a group of illness caused by any infectious (bacteria, viruses and parasites) and non-infectious agents (chemical, animal and plant toxins). Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases – ranging from diarrhea to cancers.

An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year while children under 5 years of age carry 40% of the foodborne disease burden, with 125, 000 deaths every year. Diarrheal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people to fall ill and 230 000 deaths every year. (Source: WHO)

Unsafe food poses health threats, endangering everyone. Infants, young children, pregnant women, the elderly and those with an underlying illness are particularly vulnerable. Every year, 220 million children contract diarrhea and 96,000 die. Unsafe food creates a vicious cycle of diarrhea and malnutrition, threatening the nutritional status of the most vulnerable.

Food can become contaminated at any point of production and distribution, and the primary responsibility lies with food producers. However, a large proportion of foodborne disease incidents are caused by foods improperly prepared or mishandled at home, in food service establishments or at markets. Not all food handlers and consumers understand the roles they must play, such as adopting basic hygienic practices when buying, selling and preparing food to protect their health and that of the wider community.

Here are some of the key points and ways by which we can ensure food safety:

Common Causes of Food and Water Borne Diseases are:

• Unsafe sources of drinking water
• Improper disposal of human waste
• Unhygienic practices like spitting anywhere, blowing or picking the nose
• Unsafe food handling and preparation practices i.e. street vended foods

Five Keys to Safer Food

• Keep Clean
• Separate raw and cooked foods.
• Cook foods thoroughly.
• Keep food at safe temperatures.
• Use clean water and raw materials.

In case of Suspected Foodborne Illnesses:

• Preserve the evidence. If a portion of the suspected food is available, wrap and label it securely “danger” and freeze it.
• Seek treatment as necessary. If symptoms persist or are severe (i.e.  bloody diarrhea, excessive nausea and vomiting or high temperature), immediately consult a doctor.
• Report the incidence to the local health department.