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). Many more children and adults suffer the effects of food-borne illness without ever seeing a doctor and thus the majority of cases go unreported.

Symptoms such as nausea, vomiting, diarrhoea, fever as a result of eating foods contaminated with bacteria are very common. When was the last time, you felt unwell, and put it down to “something you ate” ?  The fact is that food borne illness is so common, many of us treat it as normal, not realising how easy it is to avoid suffering these unpleasant symptoms. 

Georgina Cairns of the Asian Food Information Centre, summarises the most common causes of food-borne illness as -  

•  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.

• 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.

Georgina Cairns also comments that “The most important causes of food-borne illness are errors in food handling and preparation at home, restaurants and other eating-places. A major education programme for food handlers and consumers is urgently needed, and is one of the most effective means of reducing this serious public health problem”.

The good news however, is that simply by following a few simple rules and guidelines we can all protect ourselves and our family from these illnesses. “

The Asian Food Information Centre has developed a list of 10 Essential Tips to Protect You and Your Family from Food-borne Illness

Shopping -

• "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. 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.

Storage -

• 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.

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

Food Preparation and Eating

• Remember to always wash hands before preparing food or eating.

• Equipment used to prepare raw foods, must be washed thoroughly after use, and always before being used to prepare foods which are already cooked, or are to be consumed raw.

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