Current understanding of SARS (Severe Acute Respiratory Syndrome), indicates that it is spread by close contact with infected individuals. To date, no cases of SARS have been linked to food. Providing food is prepared and served according to basic principles of food hygiene, there is no reason to avoid any food items or dishes as a precaution against SARS. A joint statement from the World Health Organisation, the Food and Agriculture Office International des Epizootis released 11.4.03 states ‘to date there is no epidemiological information to suggest that contact with goods, products or animals shipped from SARS-affected areas has been the source of SARS infection in humans’

(see http://www.who.int/csr/sars/goods2003_04_10).

The SARS virus is carried in droplets of body fluids. It is thought that the virus may survive 3-4 hours outside the body. Body fluids dispersed through coughing and sneezing of infected individuals are considered to be the primary transmission routes.   Avoiding face to face contact through the use of physical barriers such as face masks, and regular and thorough hand washing remain the most important steps individuals can take to protect themselves against infection.

Scrupulous food hygiene is essential at all times

Hand washing before eating and before preparing food is good practice, not just as a precaution against SARS, but also in the prevention of common food-borne illnesses.

Each year, at least 1 in 3 of the population suffers food-borne illness, as result of unhygienic food preparation, storage or handling.

A few fundamental tips to avoid this are –

• Always wash hands thoroughly with soap and water before handling or eating food.

• Wash food preparation and storage surfaces thoroughly and frequently with hot soapy water.

• Cook hot foods thoroughly and check they are cooked right through.

• Keep hot food very hot, and cold food properly chilled.

• Ensure that foods ready-to-eat do not come into contact with raw foods, such as uncooked meat, soil-contaminated vegetables, poultry, seafood.

Nutrition to Boost Immunity 

In these times of increased health awareness and anxiety, many people are keen to take all possible steps to maximize health and well-being, to help the body to fight off infection, and in the event of illness, to speed recovery and recuperation.

For those who wish to take positive steps in choosing a diet, which provides the best possible protection against illness, here are a few tips from AFIC:

A balanced healthy diet is a good start to maximizing health and boosting the body’s natural immunity.  A balanced healthy diet will include foods from all the main food groups, that is –

• 7-12 serves daily of grains and cereals;

• 5 or more serves daily of vegetables and fruit;

• 2-3 serves daily of dairy or other calcium-rich foods such as calcium-enriched soya milk, small fish consumed whole;

• 2-3 serves daily of protein foods such as lean meat, fish and pulses;

• Remember also to limit intake of fats and sugar-rich foods and beverages.

Some nutrients are thought to be especially important in building the body’s natural immunity. These include - 

• Zinc – good sources include lean meats, fish and seafood, poultry, whole grains and vegetables.

• Vitamin A – good sources are animal products such as meat, dairy products, and eggs, plus many orange, yellow or dark green vegetables such as sweet potato, carrots, broccoli, cantaloupe melon, and foods fortified with vitamin A such as margarines and breakfast cereals.

• Vitamin E – good sources are polyunsaturated vegetables oils, leafy green vegetables, wholegrain products, egg, nuts and seeds.

• Vitamin C – citrus fruits and juices are some of the best sources, but dark green leafy vegetables, tomatoes and most fresh fruits and pasteurized juices also excellent sources.

• Omega-3 fatty acids, found in oily fish, vegetable oils and polyunsaturated margarines.

• Selenium – Main sources are meat, seafood and grains, although there is much variation, because selenium levels are highly dependent on the levels of selenium in soil.