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t_Articles
In Asia, we are lucky to have a wide variety of both fresh and
processed foods available all year round. And the choices increase all
the time!
Modern methods of food production including agriculture, food
processing, biotechnology and transportation systems ensure the
availability of a safe and plentiful food supply. Strict regulations
safeguard the food supply and minimise potential health risks.
In spite of advances in food variety, convenience and quality, cases
of disease caused by foodborne illness (often called food poisoning) are
on the rise globally. In many cases, we have only ourselves to blame.
According to the Food and Agriculture Organization (FAO) of the United
Nations, among the most important causes of foodborne illness are errors
in food handling and preparation at home, restaurants or other
eating-places. This brochure outlines what everyone needs to know about
how best to protect themselves from foodborne illness.
What causes foodborne illness?
The most common causes of foodborne illnesses are bacteria. Foods may
also be contaminated with parasites, viruses and chemicals including
natural toxins. It is important to note that you cannot tell if a food
contains any of these contaminants by looking at it, smelling it or
tasting it. However, proper hygiene and correct food handling practices
can prevent most cases of food poisoning.
What are the symptoms of foodborne illness?
Symptoms can vary depending on the type of bacteria or pa-rasite
responsible, the level of toxin ingested and differences in an
individual's reaction. Symptoms may start within an hour of eating
contaminated food however, in some cases, symptoms do not appear for
several hours, or even days. Most food poisoning symptoms last for a day
or two. Symptoms include:
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Muscle aching |
tiredness |
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Dizziness |
stomach upset |
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Vomiting |
diarrhoea |
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Mild fever |
chills |
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Headaches |
severe cramps |
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Problems with vision |
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How can I prevent food-borne illness?
To help prevent foodborne illness the following basic rules of food
handling and preparation are recommended, which are in line with the
Codex Alimentarius Basic Principles for Food Hygiene.
Purchase and transport
Always check the "Use-By" or "Best Before" date marking on
packaged foods.
Do not purchase dairy products or products marked as "Keep
Chilled" or "Keep Frozen" that have not been stored under
refrigeration.
Make sure the packaging on foods is not damaged. Avoid dented and
bloated cans, torn or warped packaging and damaged safety seals.
Check that the retailer keeps raw and cooked products apart and
uses different utensils for each.
Take food that needs refrigeration home quickly and place it in
the refrigerator or freezer promptly.
Storage
Avoid contact between raw and cooked foods. This reduces the risk
of cross-contamination (bacteria passing from one food to another).
Store raw meats, poultry and fish near the bottom of the refrigerator
and cooked foods on higher shelves.
Store foods wrapped or in covered containers in the refrigerator.
Do not put hot food in the refrigerator as it will cause the
temperature to rise.
Store canned foods in a clean, cool, dry place.
Protect food from insects, rodents and other animals.
Food Preparation
Always wash your hands in hot, soapy water before and after
handling food.
Do not prepare food for others if you are feeling unwell.
Keep all kitchen surfaces clean by washing with hot soapy water
and disinfectant to prevent cross-contamination.
Wash utensils and boards used in the preparation of foods. Use
separate cutting boards and utensils for raw and cooked foods.
Wash raw fruit and vegetables thoroughly before eating and further
preparation.
Only use clean water.
Thaw frozen food in the refrigerator and cook it immediately it
has thawed. Do not refreeze thawed foods except after cooking.
Do not leave raw food that is likely to become contaminated or
cooked food at room temperature longer than necessary, and never for
more than two hours.
Cooking
Cook foods thoroughly to kill any bacteria that may be present.
Make sure that frozen foods are thawed thoroughly before cooking. All
parts of the food should reach a temperature of at least 75 degrees
Celsius. Food should be kept hot and not left standing at room
temperature for long periods.
Cool
cooked foods as quickly as possible (preferably in large shallow
pans), then refrigerate. This slows down the growth of bacteria, which
occurs best at temperatures between 5 and 60 degrees Celsius (the
"danger zone").
Reheat
cooked foods thoroughly to kill any bacteria, which may have developed
during storage.
Keep
hot food hot and cold food cold.
Play it
safe. If you are not sure about a food's safety, throw it out rather
than risk foodborne illness.
What about food eaten outside of the home?
By taking some simple pre-cautions, you can reduce the risk of
foodborne illness when eating foods outside of the home.
- Always wash your hands well before eating.
- Choose the restaurant, food stall or eating-place carefully. Make
sure the staff are clean and tidy and glasses and cutlery are free of
spots and dirt.
- Hot food should be piping hot and cold food should be kept cold.
Avoid places where foods are left at room temperature for long periods
of time.
- If you are in a country where you are unsure about the safety of
the food, the golden rule is "boil it, cook it, peel it or forget it".
Avoid raw foods, unpeeled fruits and vegetables and products made from
unpasteurised milk. Eat only cooked foods that are still steaming hot
and fruits and vegetables that you have peeled yourself.
- Boiled water and canned or bottled beverages are good options if
the water supply is not safe to drink. Avoid ice if the water supply
is unsafe.
Trouble makers
Among the most common causes of foodborne illness are:
Bacteria
Bacillus cereus
- causes diarrhoea or vomiting depending on the types of toxins
produced. Associated with contaminated meats, milk, vegetables, fish and
rice products.
Campylobacter jejuni - a common cause of diarrhoea.
Associated with raw and undercooked meat and poultry, raw milk and
unclean water.
Clostridium perfringens - these bacteria grow fastest in
foods held at room temperature for long periods of time and cooked foods
which are cooled slowly such as buffet dishes, cooked meat and poultry,
stews and soups.
Clostridium botulinum - spore-forming bacteria that grow and
produce toxin in the absence of oxygen such as in a sealed container or
below the surface of the food. Associated with improperly canned
low-acid foods (such as vegetables, fish, meat and poultry), smoked fish
and poorly handled cooked foods.
Escherichia coli (E.coli) - these bacteria are commonly found
in the gut and for the most part are harmless. Some strains can cause
diarrhoea. One strain - E.coli 0157:H7 - found in raw or undercooked
meat and unpasteurised milk, has been responsible for many deaths
Listeria monocytogenes - commonly found in unpasteurised milk
and milk products such as soft cheeses, raw meat, poultry, seafood,
vegetables, fermented and smoked meat and fish. This bacteria can cause
an illness called "listeriosis". Pregnant women, infants and those with
weakened immune systems are most at-risk.
Salmonella - found mostly in undercooked poultry, meat, eggs,
fish and unpasteurised milk.
Staphylococcus aureus - carried on the skin, nose, and throat
and in skin infections, these bacteria can be spread from the improper
handling of food or poor hygiene.
Vibrio parahaemolyticus and other marine vibrio - these
bacteria are mainly associated with raw and undercooked fish and
shellfish. Vibrio cholerae, which is mainly associated with poor
sanitation, can be found in shellfish harvested from faecal-contaminated
water. This bacteria produces a toxin which causes cholera.
Parasites
Trichinella spiralis
-
a parasite
found in infected, under-cooked pork or game.
Toxoplasma gondii - another parasite that can cause a
condition called "toxoplasmosis". The parasite may be found in
undercooked meat and poultry and raw milk. Pregnant women are at
particular risk.
Viruses
Hepatitis A virus
- this virus can be passed down in foods contaminated by faeces or
through shellfish harvested from contaminated waters. Food handlers
infected with hepatitis A may also pass on the infection if they don't
wash their hands properly before preparing foods.
AFIC appreciates the technical collaboration of the Food and
Agriculture Organization (FAO) of the United Nations in the production
of this brochure.
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