Food safety essentials

Never consume spoiled food; it can contribute to illness and affect your health.

Food safety and sanitation should be your aim whether meals are prepared at home, or purchased from a food vendor, restaurant, or cafeteria. The Academy of Nutrition and Dietetics (2014) stated in its position statement that “all individuals should have access to safe food and water supply.” Food spoilage People can become ill after consuming spoiled food; the harmful bacteria or pathogens cause food-borne illness (sometimes referred to as food-borne disease or food-borne infection) that can possibly contribute to pain, prolonged illness, that might be life-threatening for senior citizens, young children, pregnant women, and individuals with weakened immunity. You should note that there are more than 250 foodborne diseases; most of these diseases are infections caused not only by bacteria, but also by viruses and parasites which can be food-borne.

Food-borne illnesses can be prevented as persons in communities and business organisations seek to implement the correct measures in the handling, processing, and preparation of food and beverages (Centers for Disease Control and Prevention, 2016).

Therefore, if unfortunately one consumed contaminated food and beverages, the bacteria responsible for the spoilage may produce a toxin in the food and/or the person’s intestines after eating the food. Examples of harmful bacteria such as clostridium botulinum (botulism), clostridium perfringens, Escherichia coli (E. coli), listeria monocytogenes, salmonella, staphylococcus aureus, and campylobacter cause food-borne illnesses.

Points to note Briefly, the basic information about the aforementioned bacteria, the symptoms, and preventive measures: Clostridium botulinum — may result due to improperly canned low-acid foods, or home prepared food not properly cooked; symptoms to note — blurred vision, dry mouth, difficulty swallowing, and difficulty breathing; prevention — heat food properly to the right temperature, thorough cleaning of kitchen, countertops, small equipment, and refrigerator and freezer.

Clostridium perfringens — can occur as a result of slow cooling or slow reheating of food; symptoms to note — nausea, diarrhoea; prevention — rapid reheating and cooling of food, good personal hygiene.

E coli — result due to contamination from contact with faeces; symptoms — severe abdominal cramps, diarrhoea, fever, and dehydration that might lead to death; prevention — good personal hygiene (wash hands thoroughly after using the restroom, personal cleanliness, clothing, etc), proper sanitation practices, thoroughly cook meals, proper refrigeration of food.

Listeria monocytogenes (Listeriosis) — may result due to unpasteurised milk, soft cheeses, eggs, processed meats, raw sprouts, hardto- clean spots in the kitchen, etc; symptoms to note — sudden fever, intense headache, nausea, vomiting, delirium, coma; prevention practices include, but should not be limited to purchase pasteurised milk, take some time to read the label, ensure “made from pasteurised milk,” avoid eating soft cheeses and raw sprouts, cook sprouts thoroughly to reduce the potential risk for illness, consume cut melons immediately.

A good rule of thumb is to ensure that you keep cut melons refrigerated and for no more than seven days, and if left at room temperature for more than four hours, discard; wash hands thoroughly after handling processed meats, store open packages of hot dogs for at least one week and for opened packages of luncheon and deli meats sliced for no longer than three-five days in the refrigerator, and unopened packages up to approximately two weeks.

Salmonella — source includes contaminated raw eggs, milk, meat and poultry. The Centers for Disease Control and Prevention (2016) documented that approximately one million persons in the US can be negatively impacted by salmonella contributing to food-borne illness. Symptoms noted of those who might be infected include headache, abdominal pain, diarrhoea, fever, and vomiting.

Prevention practices may include but may not be limited to avoiding cross contamination of foods (for food preparation have separate cutting boards for meat, fruits, and vegetables); ensure that meats, poultry, and eggs are thoroughly cooked, do not consume undercooked (eggs, meat, and poultry), or raw eggs, raw (unpasteurised) milk; implement proper sanitation practices (wash hands, cutting boards, knives, and small equipment, sanitise countertops and maintain correct storage temperature and good personal hygiene.

Staphylococcus aureus — note that “staphylococcal food poisoning is a gastrointestinal illness resulting due to the consumption of foods contaminated with the toxin produced by the bacteria.” Sources are human nasal passages, uncovered sores, poor personal hygiene. If infected symptoms include nausea, cramps, vomiting, and diarrhoea.

Avoid mixing leftovers with fresh food.

Some prevention practices to use: wash hands and under finger nails thoroughly with soap and water, cover sores and boils, personal cleanliness, avoid coughing or sneezing over food, if you are ill — don’t prepare food, clean the kitchen thoroughly, and store foods properly.

Campylobacter — persons who might become ill due to being infected with the bacteria may probably get diarrhoea, fever, nausea, vomiting, and abdominal pain.

Sources include: the consumption of raw or undercooked meat, poultry or drinking raw milk contaminated water. Prevention practices: cooked meat and poultry thoroughly, avoid cross contamination — use separate cutting boards, for meats, poultry, veggies, and fruits, use pasteurised milk, use proper sanitation practices — wash hands properly before preparing food Note: When preparing food, handle knives and other sharp objects carefully to avoid getting cut. If you get cut, seek medical attention, if necessary. Pathogens present in human blood can cause disease; bloodborne pathogens can pass from one individual to another through contact with blood, these include Hepatitis B and C, and HIV.

Helpful hints Buy food from clean vendors with valid food badge.

Ensure that the places (cafeterias, restaurants) where you choose to purchase food and drinks are clean, with covered bins, and no rodents.

Food and drink should not be in contact with paints, lotion, oils, and body sweat.

Do not drink unsafe water.

Lunch boxes, plastic plates, foam cups, and cutlery are clean.

Wash hands prior to handling food or eating; you can also use sanitise napkins.

Cover foods from dust, flies, insects and rodents.

Avoid mixing leftovers with fresh food.

Claudette Mitchell, PhD, RD is an Assistant Professor, University of the Southern, School of Science, Technology, and Allied Health.