Food Poisoning (Food-borne Illness) Free

According to the World Health Organization (WHO), annual figures show that over 600 million people suffer from food poisoning and an estimated 420,000 cases result in death.

Over 200 types of diseases may be contracted via food poisoning; ranging from the common diarrhoea to certain types of cancer.

In spite of the alarming reality, food poisoning remains preventable. Proper handling, storing, and preparation of food greatly reduces the risk of contamination.

Viruses

How do Viruses make you sick? Viruses are parasites that require a host in order to survive. They cause diseases by latching on to the cells of a host and hacking the cellular programming to create copies of itself. When a virus reproduces faster than your immune system can control it, it begins to harm your body by destroying healthy cells. Examples of viral foodborne illnesses include....

Norovirus Foods Poorly cooked shellfish, ready-to-eat foods touched by an infected worker. Symptoms Abdominal cramps, fever, nausea, headaches, diarrhea.

Hepatitis A Foods Raw or poorly cooked seafood which has been harvested from contaminated waters, or ready-to-eat foods which have been handled by an infected food handler. Symptoms Jaundice, fatigue, nausea, loss of appetite and low-grade fever.

Bacteria

How does Bacteria make you sick? Bacteria, unlike viruses, do not need a host in order to survive and can reproduce on their own. While most bacteria are harmless, and some actually help gut health by aiding in digestion, some disease-causing variants produce toxins that harm your body's cells, similar to how viral infections manifest through illness. Examples of bacterial foodborne illnesses include....

Salmonella Foods Products of animal origin such as undercooked poultry, raw egg desserts and mayonnaise. Symptoms Headaches, fever, abdominal cramps, diarrhea, vomiting and nausea.

Campylobacter ** Foods** Unpasteurized milk, raw and undercooked poultry and contaminated drinking water. Symptoms Fever, diarrhea (sometimes bloody), nausea and abdominal cramps.

**Escherichia coli (E.coli) ** Symptoms Diarrhea (often bloody) and abdominal cramps. Foods Unpasteurized milk and juice, undercooked meat, sprouts, contaminated water and fresh fruits and vegetables.

Listeria monocytogenes (Listeria) Foods Unpasteurized milk, soft cheeses, ready-to-eat deli meats. Symptoms Meningitis, sepsis, fever, aches and pains. Listeria can be fatal for infants, children and the elderly.

Step 1 Raw Food Storage

Fridge temperatures must be kept at 5°C (41°F) at all times. This slows the growth of harmful germs which can contaminate raw food; potentially leading to food poisoning.

No two kinds of fruits and vegetables should be submerged in the same water as this could lead to cross contamination.

Raw food products delivered by suppliers must be immediately refrigerated. Raw foods that sit above 5°C (41°F) for more than 2 hours should not be consumed and must be disposed of immediately.

Step 2 Kitchen Hygiene

Before preparing food, you must wash your hands with warm, soapy water for at least 20 seconds. You must also do this in between food preparation steps if you've handled uncooked eggs, raw meat, poultry, fish, and their juices.

Wash your hands in the same manner after sneezing, blowing your nose, coughing, sneezing, and after using the bathroom.

If you have abrasions, infections, or any kind of wounds on your hands, use clean disposable gloves. You must wash your hands even if you're wearing gloves.

Step 3 Cooking Procedure

YOU SHOULD Use a thermometer when cooking to ensure that different types of meats are cooked in their recommended temperature to kill harmful bacteria.

Remember.. Always use a fresh plate to serve the cooked dish.

Step 4 Storing Cooked Foods

When storing foods, raw food must be stored at the bottom of the fridge. This avoids its juices from dripping onto cooked food and potentially contaminating it.

Prior to refrigeration, cooked foods must be allowed to cool to room temperature within 2 hours after they're taken off the stove. This prevents the refrigerator's temperature from rising which could trigger bacterial growth in other stored foods.

Cover all food with lids, tin foil or plastic wrap. Again, ensure that the fridge is set to 5°C (41°F), while the freezer is set below -15°C (5°F) before storing food.