Public opinion surveys indicate that consumers are becoming increasingly aware that microbial contamination is the most important threat to food safety. Nevertheless, awareness of the main causes of food-related illness and how to eliminate those causes is still quite low. Take a just a little knowledge and a few basic tips with you when shopping, eating out or preparing food at home to ensure you protect yourself and your family from the main food safety risks.

In spite of the advances in food variety, convenience and safety, the World Health Organisation (WHO) says cases of disease caused by microbiologically-contaminated food are on the increase both in developed and developing countries. Food and waterborne diarrhoeal diseases kill an estimated 2.1 million people annually in developing countries (FAO/WHO Global Forum of Food Safety Regulators – 28 – 30 January 2002).

The most important causes of food-borne illness are errors in food handling and preparation at home, restaurants and other eating-places. In the words of the World Health Organisation "outbreaks of food-borne diseases can be reduced if both professional and domestic food-handlers understand the importance of correct hygienic food practices. Health education is one of the most effective means of reducing the problem" (WHO "In Point of Fact" June 1991).

For more information order your own copy of AFIC/FAO leaflet “What you should know about food borne illness”, or download pdf version of this document from www.afic.org

The most common errors causes of food-borne illness caused by microbes or germs such as salmonella, campylobacter, and clostridium are:
 

• Maintaining food in the danger zone: Food poisoning bacteria grow best in temperatures ranging from 5 °C to 60° C. This is called the temperature danger zone. Preparation of food long before consumption; leaving prepared food at a temperature that permits bacterial proliferation for too long; or inadequate heating is likely to place food in the danger zone.

• Cross-contamination between cooked and raw food: Bacteria from raw food can contaminate ready-to-eat or contaminated food if the latter is not stored properly. Raw food should always be stored in the lowest part of the refrigerator, and ready-to-eat food on the shelves above (to prevent liquids dripping from the raw food on to the cooked food). All food should be stored in clean non-toxic washable containers and fully covered .

• Contamination through handling: During food preparation, hands, utensils and equipment such as cutting boards, cleaning cloths can become contaminated with bacteria from raw food. If hands, utensils and equipment are then used to prepare ready-to-eat or cooked food, without first being thoroughly washed, food can become contaminated. Wash hands and equipment regularly and thoroughly in hot, soapy water, and always before beginning to prepare food.

• Water-borne infection: Water used for drinking or preparation of food can be a major source of illness if not properly treated. If in doubt boil water first or drink fluids from sealed bottles or cans. Avoid ice if in doubt.

Tips for Eating Out Safely

• Remember to wash hands before eating

• Choose food stalls, restaurants or other eating places carefully. Make sure staff, cutlery and other equipment looks clean and tidy. This is a good indicator of hygiene standards of the eating place, including those “behind-the-scenes”.

• Hot food should be very hot, and cold food should be chilled. Avoid anywhere, where foods are left at room temperature for more than 2 hours.

• If you have any doubts about raw foods, such as fruit and vegetables, remember the golden rule “boil it, cook it, peel it, or forget it”

• Particular care needs to be taken about food prepared in large quantities, in advance or under difficult conditions - at symposia, meetings, large social events, outdoor events, etc.

• If food in a restaurant or other public place smells, looks or tastes odd, it should be returned.

Storage Tips

• The refrigerator is now a very standard household item, but it should not be treated as a ‘magic box’. Check temperature is set correctly, and is in proper working order.

• Store raw foods, especially meat, fish and seafood at the bottom of the refrigerator, and cooked foods at the top. Store foods wrapped or properly covered.

• Do not put hot food in the refrigerator, as this will cause the temperature to rise.

• Frozen or chilled foods should be transported from the point of purchase and stored in the home freezer/refrigerator as quickly as possible.

• Store can, packets and bottles in cool dry place, and protected from insect and rodent pests

Food Safety Shopping Tips

• The look, feel and smell of fresh produce is often a good measure of its quality and safety

• Damaged packaging can be a warning that a product may be spoiled or, at the least, that its shelf life may have been reduced. It should be reported to the retailer.

• “Best before” and “use-by” dates should be taken seriously; out-of-date products should not be purchased and should be reported to store managers.

• If packaged food is found to have gone “off” before the “best before” date on the package, or if damaged packaging is discovered at home, it should be returned or reported to the retailer or food processor.

• Adulteration of food involves using inferior, cheaper ingredients to cheat consumers and undercut competition. Many laws exist in different countries to ban the sale of food that has been adulterated or found unsafe for human consumption. Hence, the sale of misbranded, mislabeled, and contaminated food should be reported to relevant authorities. Reporting incidents can help authorities nab and punish errant retailers and reduce the recurrence of these incidents.