World Food Safety Day is observed annually on 7 June to raise awareness of practices that can help prevent, detect and manage foodborne risks.
The World Health Organization estimates that approximately 1,600,000 people worldwide suffer from unsafe food340 children under the age of 5 die every day from preventable foodborne diseases.
The theme of this year’s World Food Safety Day is: “Food Standards Save Lives”, highlighting the importance of food safety practices to ensure that what we eat is safe for us.
Bacteria, viruses, parasites or chemicals entering the body through contaminated food can cause foodborne illness. Each year, one in six Americans gets sick, at least 128,000 are hospitalized, and 3,000 die from various foodborne illnesses.
food poisoning is a foodborne illness caused by ingestion of contaminated food or drink.
Symptoms to watch out for:
- nausea
- Vomit
- diarrhea
- stomach cramps
- loss of appetite
- heat and cold
If ingested food happens to be chemically contaminated, it can lead to acute poisoning or long-term diseases such as cancer.
Tips for Preventing Contamination
Hand hygiene and a clean cooking environment:
Washing your hands thoroughly after using the toilet, touching raw meat, or any other potentially contaminated surface can ensure that germs are not carried into food.simple Precautions Things like covering your mouth when you cough, not spitting near food, or wearing gloves when handling ready-to-eat food can help prevent contamination.
Raw and cooked separately:
Keeping raw and cooked foods separate in the refrigerator and using separate cutting boards and utensils for meat, fish and poultry can prevent cross-contamination.
Use safe ingredients:
Use clean water for cooking. Make sure all ingredients used for preparation, including fruits, vegetables, and meats, are fresh.
Make sure to cook thoroughly:
Using a food thermometer when cooking helps ensure that products such as meat, poultry, and fish are thoroughly cooked before use. Cooking at the right temperature will help kill harmful bacteria.
Store at safe temperatures:
Perishable food should be properly stored in a refrigerator at a suitable temperature. The ideal temperature for a refrigerator is between 37°F and 40°F, while the temperature in the freezer should be kept below 0°F.
Note the expiration date:
The expiration date on store-bought products indicates the date by which the nutritional value of the food will decrease and the product will go bad. Avoid using products after the expiration date and watch for mold growth and signs of spoilage.
Safe disposal of leftovers:
leftovers should be refrigerated Use immediately after use and consume as soon as possible. Reheating refrigerated leftovers over high heat will help kill any bacteria that may have formed.
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Published by Medicaldaily.com